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Includes type-of-service selection and detailed food safety review questions covering potentially hazardous foods, approved supply sources, cold storage refrigeration/freezer capacity, cross-contamination prevention, thawing and cooking methods, hot and cold holding temperatures, cooling and reheating requirements, and employee training and sanitation procedures.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/food-preparation-review-application/496019/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/food-preparation-review-application/496019.png","ImageObject",300,407,{"name":92,"@type":93},"Guten tag","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-05","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",11,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What information must be provided for the establishment section of this application?","Question",{"text":113,"@type":114},"The form requests the establishment name, address, contact phone (and optional fax/email), the departments plans/applications were submitted to, submittal dates, projected start and completion dates, facility square footage, floors used, hours of operation, seats, staff per shift, and approximate maximum meals.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"Which food safety areas does the form review under Potentially Hazardous Foods (PHF)?",{"text":118,"@type":114},"It asks to select whether categories of PHF apply, including thin/thick meats, cold and hot processed foods, and bakery goods. It also collects answers about approved food supply sources and freezer/refrigeration availability and compliance temperatures.",{"name":120,"@type":111,"acceptedAnswer":121},"How does the form address temperature control and processing steps?",{"text":122,"@type":114},"It requires checks for thawing methods, outlines cooking equipment, specifies how hot PHF will be held at or above 135°F and cold PHF at or below 41°F, and asks for cooling and reheating methods to reach required temperatures within time limits. It also includes questions about produce washing procedures and minimizing time in the temperature danger zone.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},496019,1791261047,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":140,"language":141,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":142,"faqs":143,"seo_title":144,"seo_description":67,"update_tm":145,"read_time":36,"preview_page_count":4},687212321768,"https://ap-avatar.wpscdn.com/avatar/a0010bdbe886d2fe77?x-image-process=image/resize,m_fixed,w_180,h_180&k=1789897067658708522","Name of establishment:    \n□ NEW □ REMODEL □ CONVERSION □ CHANGE OF  \nAddress of establishment:   Phone number of establishment (If available):  \n| (Mailing address) |\n| --- |\n| (E-mail) |\n\n(Telephone) (FAX)  \n| (Mailing address) |\n| --- |\n| (E-mail) |\n\n(Telephone) (FAX)  \nI have submitted plans/applications to the following departments:  \n□  \n□  \n□  \nPlanning Building Fire  \n  Date of submittal  \n  Date of submittal  \n--------------------------------------Date of submittal  \nProjected date for start of project:    \nProjected date for completion of project:    \nTotal square footage of facility:    \nNumber of floors on which operations are conducted:    \nHours of operation: Sun,_______ Mon___________Tues___________Wed. _____  \nThurs   Fri  Sat,   \nNumber of seats:   Number of staff (maximum per shift}:   Maximum meals to be served (approximately): Breakfast   Lunch.  Dinner  _Type of service (check all that apply): □ Restaurant □Takeout □ Caterer  \n□ Mobile vendor □ Retail Market □Bar  \nFood Preparation Review  \nPlease check“yes or no” and answer the following questions  \nYES NO  \nCategory of potentially hazardous foods (PHF):  \n1. Thin meats, poultry, fish, eggs {hamburger, sliced meats, fillets) □ □  \n2. Thick meats, whole poultry (roast beef, whole turkey, chickens, hams) □ □  \n3. Cold processed foods (salads, sandwiches, vegetables) □ □  \n4. Hot processed foods (soups, stews, rice, noodles, gravy,··chowders, casseroles) □ □  \n5. Bakery goods (pies, custards, cream fillings & toppings) □ □  \n6. Other:   □ □  \nFood supplies:  \nAre all food supplies from inspected and approved sources? □ □  \nCold storage:  \n5. Is adequate and approved freezer and refrigeration available to  \nstore foods frozen, and refrigerated foods at 41°F (5 °C) and below? □ □  \nNumber of refrigeration units:    \nNumber of freezer units:    \nProvide the method used to calculate cold storage requirements.  \n6. Will raw meats, poultry and seafood be stored in the same refrigerators and □ □  \nfreezers with cooked/ready-to-eat foods?  \nIf yes, how will cross-contamination be prevented?    \n7. Does each refrigerator/freezer have a thermometer?  \n4. Is ice made on premises?  \nOr purchased commercially?  \nIf made on premises, are specifications for the ice machine provided?  \n□  \n□  \n□  \n□  \n□  \n□  \n□  \n□  \nDescribe provision for ice scoop storage:   \nProvide location of icemaker or bagging operation:    \nThawing frozen potentially hazardous food:  \nPlease indicate by checking the appropriate boxes how frozen potentially hazardous foods (PHF) in each category will be thawed. More than one method may apply.  \nThawing Method  \nRefrigeration ·  \nRunning water (less than 70°F) Microwave (as part of cooking process) Cooked from frozen state  \nOther (describe)  \nThick Frozen  \nFoods >1”  \n□  \n□  \n□  \n□  \n□  \nThin Frozen  \nFoods  \n\u003C=1\"  \n□  \n□  \n□  \n□  \n□  \nCooking:  \n1. List types of cooking equipment:    \nHot/Cold Holding:  \n1. How will hot PHF's be maintained at 135°F (60°C) or above during holding for service?    \n2.  How will cold PHf's be maintained at 41°f (5°C) or below during holding for service? _____  \nIndicate type and number of cold holding units:    \nCooling:  \nPlease indicate by checking the appropriate boxes how PHf's will be cooled from 140-70°f in two hours and 70-41°f in four hours.  \n\n| Cooling Methods | Thick Meats | Thin Meats | Thin Soups, Gravy | Thick Soups, Gravy | Rice, Noodles |\n| --- | --- | --- | --- | --- | --- |\n\nShallow pans Ice baths volume or size Rapid chill Other (describe)  \n□  \n□  \n□  \n□  \n□  \n□  \n□  \n□  \n□  \n□  \n□  \n□  \n□  \n□  \n□  \n□  \n□  \n□  \n□  \n□  \n□  \n□  \n□  \n□  \n□  \nReheating:  \nHow will PHf's that are cooked, cooled, and reheated for hot holding be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds within two hours?    \nIndicate type and number of units used for reheating foods:    \nPreparation:  \n3. Please list categories of food prepared more than 12 hours in advance of service:   \n4","cbCaiqxgq0UaD3Bu","https://ap.wps.com/l/cbCaiqxgq0UaD3Bu","pdf",430310,16,"English","# Food Preparation Review\n## Establishment and Project Information\n## Type of Service and Staffing\n## Potentially Hazardous Foods (PHF) Categories\n## Food Supplies and Cold Storage\n## Thawing, Cooking, Holding\n## Cooling, Reheating, Preparation\n## Sanitation, Training, and HACCP","[{\"question\":\"What information must be provided for the establishment section of this application?\",\"answer\":\"The form requests the establishment name, address, contact phone (and optional fax/email), the departments plans/applications were submitted to, submittal dates, projected start and completion dates, facility square footage, floors used, hours of operation, seats, staff per shift, and approximate maximum meals.\"},{\"question\":\"Which food safety areas does the form review under Potentially Hazardous Foods (PHF)?\",\"answer\":\"It asks to select whether categories of PHF apply, including thin/thick meats, cold and hot processed foods, and bakery goods. It also collects answers about approved food supply sources and freezer/refrigeration availability and compliance temperatures.\"},{\"question\":\"How does the form address temperature control and processing steps?\",\"answer\":\"It requires checks for thawing methods, outlines cooking equipment, specifies how hot PHF will be held at or above 135°F and cold PHF at or below 41°F, and asks for cooling and reheating methods to reach required temperatures within time limits. It also includes questions about produce washing procedures and minimizing time in the temperature danger zone.\"}]","Food Preparation Review - Application | PDF",1790926286]