Free guides
Plain-English guides to the rules your kitchen actually runs on — temperatures, allergens, inspections and the records behind them — written for your area and checked against the primary sources. Free to read, no sign-up.
41°F cold, 135°F hot, cooking temps, and why the state-adopted version is the one that counts.
Read the guide →41–135°F at retail, 40–140°F for consumers — what happens in the zone and the rules that manage it.
Read the guide →No federal card exists — states and counties decide. The pattern, the known-requirer states, and your program.
Read the guide →The model Food Code, the state and local agencies that enforce it, and finding your authority.
Read the guide →ProCafe runs the checks these guides describe on your team's phones — time-stamped temperatures, allergen answers, corrective actions — and keeps every record ready for an inspection.
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