Romanian
These documents have been prepared by multiple food safety professionals and AFDO does not warrant or make any promises or guarantees the accuracy of the translations. The department providing the translation information are listed next to the document for any further questions.
Bare Hand Contact
- Minimizing Bare Hand Contact with Ready-to-Eat Foods
Contact: Oregon Health Authority Public Health Division - Proper Glove Use
Contact: Oregon Health Authority Public Health Division
Consumer Advisory
- Consumer Advisory
Contact: Oregon Health Authority Public Health Division - FDA Guidance to Implement Consumer Advisory
Contact: Oregon Health Authority Public Health Division
Cross Contamination
Date Marking
Employee Health
Employee Hygiene
Food Handler
Food Safety
- Additives
Contact: Oregon Health Authority Public Health Division - Bottling Sauces and Dressings
Contact: Oregon Health Authority Public Health Division - Pet Dogs in Designated Outdoor Seating
Contact: Oregon Health Authority Public Health Division - Pickling and Fermentation in Food Service Facilities
Contact: Oregon Health Authority Public Health Division - Reduced Oxygen Packaging Overview
Contact: Oregon Health Authority Public Health Division - Reduced Oxygen Packaging Without a Variance
Contact: Oregon Health Authority Public Health Division - Special Processes in Food Service Establishments
Contact: Oregon Health Authority Public Health Division - Sprouting Seeds and Beans
Contact: Oregon Health Authority Public Health Division - Variances
Contact: Oregon Health Authority Public Health Division - Wild Mushrooms
Contact: Oregon Health Authority Public Health Division - Wild Mushroom Buyer Verification
Contact: Oregon Health Authority Public Health Division
Food Safety – Fish/Shellfish
Food Temperatures – General Information
Food Temperatures – Cold Holding
- Cut Leafy Greens
Contact: Oregon Health Authority Public Health Division - Cut Tomatoes
Contact: Oregon Health Authority Public Health Division
Food Temperatures – Cooking
- Cook/Chill and Sous Vide
Contact: Oregon Health Authority Public Health Division - Non-Continuous Cooking
Contact: Oregon Health Authority Public Health Division
Food Temperatures – Cooling
Labeling
Licensing and Temporary Food Establishments
- Mobile Unit Handwashing Systems Under Mechanical Pressure
Contact: Oregon Health Authority Public Health Division - Outdoor Beverage Dispensing
Contact: Oregon Health Authority Public Health Division - Outdoor Cooking
Contact: Oregon Health Authority Public Health Division
Self-Audit Checklist