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Resources

Ontario Food Premises Regulation

How to Get Certified

 

Fact Sheets

Handwashing with Soap and Water

Food Handler Certification Training

Food Disposal After a Power Outage

Food Handler Storage Guidelines

Safe Cooking and Reheating Temperatures

Three Sink Dishwashing Technique

 

Log Sheets

Cold-Holding Temperature Log

Freezer Temperature Log

Hot-Holding Temperature Log

Time/Temperature Graph

Dishwasher Santization Log

 

Order Materials

To receive copies of decals, posters or brochure contact your Public Health Inspector or call Your Health Connection at 705-721-7520 (1-877-721-7520).

 

Danger Zone Decal

 
 Freezer Decal  
 Refrigerator Decal  
 Hot-Holding Decal  
 Two Sink Dishwashing   
 Three Sink Dishwashing  

 

 

 

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Page Last Modified: Thursday, 03 March 2016.