|
Food Service
Interpretation Manual
Note: Adobe Reader is required to view these documents.
Click here to download it. 
Full Interpretation Manual
(large file size)
View by section, for smaller file sizes, faster download times and direct links:
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
|