FOODSAFE Level 2 Course Resources

Links:

• National Retail and Food Services Code (2004)
• Foodborne illness chart
• Recommended storage times for refrigerated items, frozen items, and dry goods
• Instructions on how to calibrate stem thermometers, as well as some additional information on types of thermometers
• Cooler temperature log template
• Freezer temperature log template
• Dishwasher temperature log templates
  • High Temperature Log
  • Low Temperature Log
• Templates for daily, weekly, monthly and seasonal sanitation plans
  • Daily Plan
  • Weekly Plan
  • Monthly Plan
  • Seasonal Plan
• Foodborne illness report sheet template
• Handwashing instructions: a poster for your workplace
• Process-based food safety plan template

Commercial Cleaning Supply Sources:

• ECOLAB
  Phone: 800-465-1914
  Fax: 905-238-2091
  Website: http://www.ecolab.com
• JANITOR'S WAREHOUSE
  Phone: 604-327-9289 or 800-663-9877
  Fax: none given
  Website: http://www.janitors-warehouse.ca
• JOHNSONDIVERSEY
  Phone: 800-668-3131 x4088
  Fax: 604-476-0335
  Website: http://Johnsondiversey.com
• M CHEM
  Phone: 604-526-5655
  Fax: 604-526-1618
  Website: http://www.mchem.com/contactUs/contactUs.aspx