[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-403373-105":59,"doc-detail-403373-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","food-safety-system-tool-kit-definitions-how-to-use-this-toolkit","Food Safety System Tool Kit - Definitions - How To Use This Toolkit","","Food Safety System Tool Kit provided by the Denver Department of Environmental Health explains key food safety terms and their operational meaning. It defines food contact surfaces, ice baths, non-potentially hazardous versus potentially hazardous foods, and ready-to-eat foods, including handling and temperature requirements. It also guides users on building an effective facility food safety system, daily monitoring through checklists, reviewing inspection history, and arranging non-regulatory inspector training support. It further outlines chemical use and storage rules and core sanitation practices for sanitizing food-contact surfaces and utensils.",{"@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-safety-system-tool-kit-definitions-how-to-use-this-toolkit/403373/",{"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-safety-system-tool-kit-definitions-how-to-use-this-toolkit/403373.png","ImageObject",300,407,{"name":92,"@type":93},"Aldword","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-31","2026-09-27",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 are food contact surfaces and which items are included?","Question",{"text":113,"@type":114},"Food contact surfaces are surfaces that food will touch, including cutting boards, prep tables, utensils, prep sinks, straws, plates, and similar items.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"How do potentially hazardous foods differ from non-potentially hazardous foods?",{"text":118,"@type":114},"Potentially hazardous foods support quick bacterial growth and must be kept at 41°F or colder or 135°F or warmer, with brief exceptions for preparation. Non-potentially hazardous foods do not support bacterial growth at room temperature and can be stored at room temperature.",{"name":120,"@type":111,"acceptedAnswer":121},"What sanitation steps should be followed for food-contact surfaces and utensils?",{"text":122,"@type":114},"Sanitizing solution must be used to sanitize food contact surfaces and utensils prior to use. It is applied through wiping cloths on prep areas, the third compartment of the 3-compartment sink, and as the final rinse in a dish machine, with sanitizer used at the correct concentration.","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},403373,1790833584,{"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":146,"preview_page_count":4},2336478940917,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","Food Safety System Tool Kit  \nProvided by Denver Department of Environmental Health, Public Health Inspection Division  \nDenver Department of Environmental Health Public Health Inspections  \n200 W. 14th Avenue, Suite 200 Denver, CO 80204-2732  \n[www.denvergov.org/phi](www.denvergov.org/phi)  \n720-913-1311 (P)  \n720-865-5532 (F)  \nPage 1 G:\\Public Health Inspection\\Web Forms\\Food Forms\\Food Safety System Tool Kit-ENGLISH.doc  \nDefinitions  \nDefinitions  \nThroughout this toolkit, you will find words that are italicized with an asterisk* .  \nThis indicates that you can find the definition of the word in this section.  \nFood contact surface: Food contact surfaces are surfaces that food will touch.  \nThey include cutting boards, prep tab les, utensils, prep sinks, straws, plates, etc.  \nIce bath: An ice bath is a tool to assist with the cooling or cold holding of food. To create an ice bath, place a container of food in a larger container filled with ice and some water. The level of the ice/water mixture should come at least as high as the level of the food in the container. When using an ice bath, stir the food periodically to keep all food in the container cold.  \nNon-potentially hazardous food: A food that will not support the growth of bacteria at room temperature, such as crackers, most baked goods (cookies and cakes), canned foods, etc. Most shelf-stable foods are nonpotentially hazardous. Non-potentially hazardous foods can be stored at room temperature.  \nPotentially hazardous food: A potentially hazardous food supports the quick growth of bacteria. These foods are foods that typically need to be kept in a refrigerator such as meats, dairy products, cooked pasta and rice, soups, gravies, etc. Some types of produce, like sliced melons, sliced tomatoes, and alfalfa or bean sprouts, are potentially hazardous foods too. Potentially hazardous foods must be kept at 41°F or colder or 135°F or warmer except for brief periods of preparation.  \nReady-to-eat food: A ready-to-eat food is a food that will be served without going through another cooking process. All the foods that are used in the kitchen will become ready-to-eat foods after being cooked for the last time (foods that are served without being cooked are always considered ready-to-eat) . Bare hands cannot be used to handle ready-to-eat foods.  \nHow To Use This Toolkit  \nThis toolkit is designed to assist you in creating an effective food safety system in your facility. Review all sections of the toolkit, and create a system to monitor food safety issues that are relevant to your operation. You are required by your retail food license to check food safety issues thoroughly and adequately on a daily basis so that you can identify and address any problems that exist. If a food safety problem is found during an inspection, then you need to change your food safety system to better monitor that problem.  \nThe Denver Department of Environmental Health recommends the following:  \n Review this toolkit and create a daily checklist of any issues that are relevant to your operation.  \n Review your facility’s inspection reports from the last 18 months. Ensure that any issues that have been in violation are especially well-addressed in your checklist.  \n For assistance in creating a daily checklist, contact an inspector by calling the City & County of Denver. From inside the City & County of Denver, call 311, or from outside the City & County of Denver, call 720-913-1311 and request a consulting visit. An inspector will conduct a non-regulatory training visit and provide you with feedback regarding your operation.  \n Try to make sure that somebody with a vested interest in your business is present everyday. Facilities where owners are not present often tend to have more food safety problems because employees may not have the same level of concern for the performance of the business.  \n The Denver Department of Environmental Health can provide on-site training for your staff at a low cost","cbCaiaGGIKREM6uE","https://ap.wps.com/l/cbCaiaGGIKREM6uE","pdf",379996,18,"English","# Definitions\n## Food contact surface\n## Ice bath\n## Non-potentially hazardous food\n## Potentially hazardous food\n## Ready-to-eat food\n# How To Use This Toolkit\n## Daily checklist and inspection review\n## Inspector consulting and training\n## Denver retail food rules access\n# Chemical Use & Storage\n## NOTICE and storage requirements\n# Sanitation\n## Sanitizing solution uses and methods\n## Required sanitizer concentration","[{\"question\":\"What are food contact surfaces and which items are included?\",\"answer\":\"Food contact surfaces are surfaces that food will touch, including cutting boards, prep tables, utensils, prep sinks, straws, plates, and similar items.\"},{\"question\":\"How do potentially hazardous foods differ from non-potentially hazardous foods?\",\"answer\":\"Potentially hazardous foods support quick bacterial growth and must be kept at 41°F or colder or 135°F or warmer, with brief exceptions for preparation. Non-potentially hazardous foods do not support bacterial growth at room temperature and can be stored at room temperature.\"},{\"question\":\"What sanitation steps should be followed for food-contact surfaces and utensils?\",\"answer\":\"Sanitizing solution must be used to sanitize food contact surfaces and utensils prior to use. It is applied through wiping cloths on prep areas, the third compartment of the 3-compartment sink, and as the final rinse in a dish machine, with sanitizer used at the correct concentration.\"}]","Food Safety System Tool Kit - Definitions - How To Use This Toolkit | PDF",1790539503,45]