Food Safety Resources

Southeastern District Health Department

This chart is useful in tracking the cooling time and temperatures of potentially hazardous foods. It helps the food establishment ensure the cooling process in meeting the two time frames required under the Idaho Food Code.

Equipment Temperature Chart (pdf)

This is a multi-purpose form that can be used to routinely document the temperatures of restaurant equipment. It can be used to document cold holding temperatures, hot holding temperatures, dishwasher sanitization temperatures, etc.

Facility Requirements for Food Establishments (pdf)

This brochure outlines the basic physical building and equipment requirements for a restaurant, commissary, mobile food establishment, etc.

Food Temperature Time Chart (pdf)

This form must be used when a food establishment chooses to hold potentially hazardous foods out of temperature. This type of documentation is the only way an establishment may hold foods out of the proper temperature requirements.

How to Pass a Food Safety Health Inspection

Helpful tips on passing your next health inspection.

Chew on This

Beginning Fall of 2007 a quarterly newsletter provided by the Food Safety Program of SDHD. If you would like to subscribe to receive this newsletter, please contact the Food Safety Program Manager at (208) 239-5274. (This feature is done in pdf format, please click on the symbol to download Adobe Acrobat Reader)

NEW!! September 2007 Edition