| Document Date: 2012-08-23 08:10:59
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Company N.O. A. N.A. / / Event Product Issues / Person Communication and Meetings / / Facility Deli Departments / / IndustryTerm beverage / unprotected food / inner product / food establishment / portable equipment / food handling practices / food labels / food exemptions / chemical sanitizer concentration / food item / food preparation / actual food temperature measurements / food service establishments / food-contact equipment / food products / food sources / unsafe food / food handling / food / food-contact surfaces / closed beverage container / food dispensing / ready-to-eat food / retail food establishments / clean equipment / food source / milk products / food packaging / actual food temperature measurement / food establishments / non-food-contact surface / food employees / exposed food / canned food / watery eyes subjecting food / prevention of foodborne illness / food preparation practices / food storage / calibrated food temperature measuring device / open beverage / food product / observed improperly tasting food / / Organization Food and Drug Administration / Priority Foundation / Regulatory Authority / Centers for Disease Control and Prevention / FDA / / Person Pf / / / Position inspector / Certified Food Protection Manager / A. GENERAL / / Product Equipment / Poor Personal Hygiene / Food Potentially Hazardous Food / / ProvinceOrState Indiana / / Technology Microwave / /
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Instructions for Marking the Food Establishment Inspection Report, Including Code References for Risk Factors/Interventions and Good Retail Practices All references and code sections in these marking instructions are bas