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It defines the program’s purpose and scope for UW-affiliated food services, including compliance with relevant federal, state, and local regulations. The manual details responsibilities across organizational units, Certified Food Protection Manager (CFPM), Person In Charge (PIC), and food workers, and covers program elements such as permit types, inspections, plan review, investigations, recall notification, training, record keeping, resources, and appendices with sample forms and 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................................................................................................................................2  \nIntroduction .........................................................................................................................................4  \nPurpose.................................................................................................................................................4  \nScope .....................................................................................................................................................4  \nRoles and Responsibilities..................................................................................................................6  \nEnvironmental Health & Safety (EH&S) ........................................................................................6  \nUW organizational units (campus partners) ................................................................................7  \nCertified Food Protection Manager (CFPM) .................................................................................8  \nPerson In Charge (PIC) ....................................................................................................................9  \nFood workers ...................................................................................................................................9  \nUW Food Safety Program Elements .................................................................................................9  \nPERMANENT FOOD ESTABLISHMENT PERMITS ........................................................................10  \nTEMPORARY FOOD ESTABLISHMENT PERMITS.........................................................................12  \nTemporary Food Service Permit application process ..........................................................13  \nINSPECTIONS..................................................................................................................................15  \nRoutine inspections ...................................................................................................................15  \nReturn inspections.....................................................................................................................16  \nCompliance actions ...................................................................................................................17  \nEnforcement actions .................................................................................................................17  \nPre-opening inspections ...........................................................................................................19  \nFOOD ESTABLISHMENT PLAN REVIEW .......................................................................................20  \nFOREIGN FOOD OBJECT INVESTIGATION ...................................................................................21  \nFOODBORNE ILLNESS INVESTIGATION AND OUTBREAK RESPONSE.....................................22  \nNOTIFICATION OF RECALLS/SAFETY ALERTS .............................................................................23  \nTRAINING AND CONSULTATION .................................................................................................24  \nFOOD INSPECTOR QUALIFICATIONS AND TRAINING...............................................................24  \nFOOD SAFETY PROGRAM REVIEW ...............................................................................................25  \nRECORD KEEPING ...........................................................................................................................25  \nRESOURCES ........................................................................................................................................26  \nAPPENDICES ....................................","cbCaicY878OfCJ9r","https://ap.wps.com/l/cbCaicY878OfCJ9r","pdf",5922133,37,"English","# Introduction\n## Purpose\n## Scope\n## Roles and Responsibilities\n## Environmental Health & Safety (EH&S)\n# UW Food Safety Program Elements\n## Permanent Food Establishment Permits\n## Temporary Food Establishment Permits\n## Inspections\n## Food Establishment Plan Review\n## Foreign Food Object Investigation\n## Foodborne Illness Investigation and Outbreak Response\n## Notification of Recalls/Safety Alerts\n## Training and Consultation\n## Food Safety Program Review\n## Record Keeping\n# Resources\n# Appendices","[{\"question\":\"What is the purpose of the UW Food Safety Program?\",\"answer\":\"The program ensures the health and safety of people using UW-affiliated food services and maintains compliance with applicable federal, state, and local regulations.\"},{\"question\":\"Which organizations and roles are responsible under the program?\",\"answer\":\"UW 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