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Approved Source (PDF)
Bare Hand Contact Guidelines (PDF)
Boil Order Procedures (PDF)
Clean Up and Disinfection (PDF)
Cockroaches (PDF)
Cold Storage and Thawing (PDF)
Cooking and Reheating (PDF)
Cooling Down Foods Tracking Chart (PDF)
Cooling Time/Temperature Control for Safety (TCS) Foods (PDF)
Employee Illness Policy Fact Sheet (PDF)
Flies (PDF)
Food Allergens (PDF)
Foodborne Viruses (PDF)
Handwashing (PDF)
Hazard Analysis Critical Control Point (HACCP) (PDF)
Integrated Pest Management (PDF)
New Violation Types FDA (PDF)
Person In Charge (PDF)
Reduced Oxygen Packaging (PDF)
Rodents (PDF)
Service Animals (PDF)
Shelf Life Labeling (PDF)
Smoke Free Illinois (PDF)
Thermometer Calibration (PDF)
Time as Control (PDF)
All Mobile Food Vendors
Educational Resources
Food Recalls
Food Safety Training
Regulatory Codes for Food Services
Temporary Food Services
Cottage Food Operation Laws
Food Permit Types
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