Bill L. Veach , Director
Division of Hotels and Restaurants
1940 North Monroe Street
Tallahassee, FL 32399-1011
Phone: 850.487.1395
Fax: 850.488.1514
Division of Hotels and Restaurants
Public Food Service
Forms and Publications
All information on this page is current and was last reviewed by the division on June 18, 2008.
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FOOD SERVICE
Alternative Operating Procedure Checklist - PDF
DBPR Form HR 5022-056, form used by Division of Hotels and Restaurants' inspectors to record compliance with alternative procedure for minimum bare hand contact provided in the US Food and Drug Administration Food Code, Section 3-301.11. (May 6, 2002)
Boil Water Notice Guidelines - PDF
This special bulletin was developed in cooperation with the Florida Department of Agriculture and Consumer Services and Florida Department of Health to provide procedures observed while a “BOIL WATER NOTICE” is in effect. (October 18, 2007)
Comments Sheet - PDF
DBPR Form HR 5022-042, sample of addendum form that may accompany public food service and lodging inspection forms.
(December 7, 2006)Food Recovery Resource Guide - PDF
Florida Department of Agriculture and Consumer Services guide to organizations that have indicated their interest in participating in the Food Recovery Program, to provide surplus or excess canned or perishable food for the needy or collect and transport food to such organizations.
Food Service Inspection Report - PDF
DBPR Form HR 5022-015, sample of form used by the Division of Hotels and Restaurants to record inspections at public food service establishments. (Revised October 11, 2007, Implemented December 4, 2007)
Industry Guidelines for Preventing Contamination from Hands - PDF
We are updating this form. Please contact us if you have questions about preventing contamination from hands.
DBPR Form HR 5030-090, brochure explaining methods for protection of ready-to-eat foods from hand contamination, provided by the Division of Hotels and Restaurants.
New Operator's Training Guide - PDF
Guide to food service sanitation, employee training and food manager certification prepared by the Hospitality Education Program (HEP).
Risk Factors and Food Code Interventions - PDF
DBPR Form HR 5022-089, a guide to important food preparation practices and behaviors that increase the chance of foodborne illness. (March 20, 2008)
Stop Sale Order - PDF
DBPR Form HR 5022-043, sample of the form used by the Division of Hotels and Restaurants to stop the sale of unsafe foods at public food service establishments. (November 12, 2001)
Thermometer Calibration Guide - PDF
DBPR Form HR 5030-062, informational guide for use and calibration of food thermometers. (December 11, 2007)
Vibrio vulnificus and Raw Oysters: Are you at risk? - PDF
DBPR Form HR 5025-409, Division of Hotels and Restaurants' brochure concerning bacteria derived from raw oysters. (2002 June 04)
HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP)
HACCP Overview - PDF
DBPR Form HR 5024-062 is an annotated index of the HACCP collection. (January 31, 2002)
HACCP The Process Approach - PDF
This two page text from the US Food and Drug Administration, Center for Food Safety and Applied Nutrition, is an overview of the HACCP process.
Hazard Analysis Critical Control Points: Basic HACCP - PDF
DBPR Form HR 5025-754, Division of Hotels and Restaurants' brochure. (August 6, 1999)
Guide to Hazard Analysis Critical Control Points: Operational HACCP - PDF
DBPR Form HR 5030-030, Division of Hotels and Restaurants' brochure. (January 13, 2004)
Good Retail Practices - PDF
DBPR Form HR 5022-086, these activities are necessary for compliance with the FDA (Food and Drug Administration) Food Code and are necessary in order to develop a food safety system based upon HACCP (Hazard Analysis and Critical Control Point). (October 03, 2001)
HACCP Chart Instructions - PDF
DBPR Form HR 5122-085, instructions for completing HACCP Chart below (February 12, 2004)
HACCP Chart - PDF
DBPR Form HR 5022-085, chart available to establishment operators for recording food temperatures during various stages of operation. (January 11, 2002)
HACCP Plan Verification - PDF
DBPR Form HR 5022-082, sample of form used by the Division of Hotels and Restaurants to verify Hazard Analysis/Critical Control Points plans in public food service establishments. (September 19, 2001)
HACCP Inspection - PDF
DBPR Form HR 5022-083, sample of form used by the Division of Hotels and Restaurants to record Hazard Analysis/Critical Control Points inspections at public food service establishments. (October 05, 2001)