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The purpose of the Operational Plan Review is to ensure that the food managers and employees are trained and have the correct equipment available to prevent a foodborne illness outbreak. Refer to the Temporary Restaurant Operation Guide to help you develop your Operational Plan. http://public.health.oregon.gov/HealthyEnvironments/FoodSafety/Documents/temprest08 .pdf 1. Identify the type of temporary restaurant that you are requesting to operate. Intermittent Temporary Restaurant is a food oper.
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