Environmental Health Procedures Manual

Procedure Number	Subject	Date

F-1	Standardization Procedures for Local Health Department Food Sanitarians Old F-11	01/11/08
F-2	Toilet Room Requirements for Food Service Establishments Old F-17	10/22/99
F-3	REPEALED: Vending of Fresh and/or Frozen Seafood and Meat Old F-18 3-201.11, 3-201.15, 3-202.17, 3-501.16, 4-203.12, 6-501.11	01/11/08
F-4	Low Temperature Home Cookers and Crock Pots Old F-24	01/11/08
F-5	Use of Food from Damaged Metal Containers Old F-31	11/12/87
F-6	Molded Cheese Old F-43	12/04/07
F-7	Home Canned and Prepared Foods at Fairs and Farmers’ Markets Old F-45	07/13/09
F-8	Salvage Operations in Retail Stores Old F-50	01/11/08
F-9	Food Kiosks in Shopping Malls	02/20/96
F-10	Bake Sales Old F-61	02/26/07
F-11	Refrigeration of Soft or Cream Filled Pies in Food Establishments Old F-63	01/11/08
F-12	MOU with WV Department of Agriculture Old F-77	07/15/11
F-13	Fees for Food Service Workers' Training Old F-79	02/20/96
F-14	Demonstration and Instruction in Food Establishments	05/20/09
F-15	Guidance for Mobile/Pushcarts/Temporary Food Establishments	08/16/13