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• Only foods that can be cgmked and served immediately can be sold Alk <br />• Use only single service fV utensils (disposable silverware, plates, c s, etc.) <br />• Follow procedures issued by the local Health Department <br />• Monitor local news media for updates <br />• Do not use equipment with a piped water source <br />• Place antibacterial soap, bottled water and antibacterial hand sanitizers in all restrooms for hand <br />washing <br />No Water Situations / No Hot Water <br />• Shut down all food service operations immediately <br />• If permitted by the Health Department, arrange for portable toilets <br />• Place antibacterial soap and bottled water in portable toilets for hand washing <br />No Water Situations <br />• All food service operations must be shut down immediately. <br />• Arrange for portable toilets for customer and associate use if permitted/as directed by Health <br />Department. <br />• Place antibacterial soap and bottled water in portable toilets for hand washing. <br />No Hot Water <br />• Food Service Operations must cease the preparation and sale of food, i.e., <br />• Close the food service operation. <br />After an Event <br />• Follow instructions issued by Regulatory Agencies <br />• Refer to the EAP Food Safety / Refrigeration Failure Procedures or the Food Safety Policies and <br />Procedures Manual <br />Food Safety 24 hour Hot Line: <br />SHC FOOD SAFETY DEPARTMENT <br />Hotline: 847-286-6562 <br />24 hours a day / 7 days a week <br />Before an Event <br />Store Operations <br />Review the Inclement Weather Program that has been established for facilities that experience <br />winter weather. Inclement Weather Program information can be found on the LP Safety Portal. <br />26 <br />7 <br />0 <br />C <br />e <br />L° <br />0 <br />E <br />Uj <br />e <br />e <br />