Food Service Interpretation Manual

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Cover

Table of Contents
    Preface
    Acknowledgements
    Introduction

Part I - Administrative Guidance
    Section A –  Interpretations
    Section B – PH Reasons and Admin Guidelines

Part II - Administrative Support
    Section C – Specialty Foods
    Section D – Conducting Risk-based Inspections
    Section E – Foodborne Illness Inv Procedure
    Section F – Code of GA Annotated 
    Section G – Food Safety-Role of EHS
    Section H – Code of Conduct
    Section I – Collaboration with Other Agencies
    Section J – Variance and Waiver Requests

Section K - Forms & Documents Descriptions

Section L – Standardization Procedure 
Section M – Additional Information Sources 
Section N – Referenced Federal Codes of Registry
Section O - References

 

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