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Salt Lake Valley Health Department

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Food Protection

Food Safety Fact Sheets and Brochures

On May 1, 2005 the Deseret News printed an article that cited the most commonly identified critical violations found in food establishments throughout Salt Lake County. In January 2006, The Bureau of Food Protection completed a second analysis.

Fact sheets and brochures have been developed for each of these commonly cited critical violations. Additional fact sheets and brochures that address other common food safety issues are also included.

  1. Food Contact Surface Cleaning fact sheet
    Printable Brochure (PDF 74 KB)
  2. Hot and Cold Holding fact sheet
    Printable Brochure pdf (PDF 255 KB)
  3. Storage of Raw Animal Foods fact sheet
    Printable Brochure pdf (PDF 81 KB)
  4. Storage, Separation of Toxics/Chemicals fact sheet
    Printable Brochure (PDF 127 KB)
  5. Eating, Drinking or Using Tobacco fact sheet
    Printable Brochure (PDF 101 KB)
  6. Contamination by Employee Hands fact sheet
    Printable Brochure (PDF 91 KB)
  7. When to Wash Hands fact sheet
    Printable Brochure (PDF 91 KB)
  8. Chemical Sanitization fact sheet
    Printable Brochure (PDF 74 KB)
  9. Cooling Potentially Hazardous Foods fact sheet
    Printable Brochure (PDF 182 KB)
  10. Food Allergies fact sheet (PDF 473 KB)
  11. Sushi, Sashimi, Ceviche and Other Undercooked Fish fact sheet
    Printable Brochure (PDF 341 KB)
  12. Time Control for Potentially Hazardous Foods
    Printable Brochure (PDF 585 KB)

These brochures are part of a goal to reduce critical violations in food establishments and have been developed to aid you in correcting critical violations in your establishment.