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Korean Food Fee Schedule (PDF)
Korean 2022 Food Rule Key Changes (PDF)
Korean Top 3 Food Code Changes (PDF)
Food and Beverage Workers Manual
AMC Toolkit - Korean Certified Food Protection Manager
AMC Toolkit - Korean Date Marking
AMC Toolkit - Korean Food Employee Illness Log
AMC Toolkit - Korean Pet Dogs on Premises
AMC Toolkit - Korean Refilling Consumer-owned Containers
AMC Toolkit - Korean Vomit and Diarrhea Clean-up Plan
Korean Restriction and Notification of Ill Food Workers Employee Signature (PDF) 8.5x5.5
Korean Restriction and Notification of Ill Food Workers Highly Susceptible Populations Employee Signature (PDF) 8.5x11
음식 준비 (FOOD PREPARATION)
Korean Acidification of Sushi Rice for Food Safety and HACCP Plan Guide (PDF)
Korean Food Safety Temperatures (PDF)
Korean Handling Partially Cooked Food (PDF)
Korean Ice Bath Cooling Method (PDF)
Korean Parasite Destruction and Documentation (PDF)
Korean Reheating for Hot Holding (PDF)
Korean Shallow Pan Cooling (PDF)
Korean Time and Temperature Cooling Method (PDF)
Korean Proper Raw Meat Storage (PDF)
Korean Sanitizer and Wiping Cloths (PDF)
Korean Using Time as a Control for Sushi Rice Safety (PDF)