var TREE1_NODES = [
["0 - Headers & Covers", null, null,
["0-1 Front Cover","front.pdf","_top"],
["0-2 Section Headers","sections.pdf","_top"],
["0-3 Table of Contents","toc.pdf","_top"]]
,
["A - Program Authority", null, null,
["A-01 Program Authority","A-01.pdf","_top"]]
,
["B - Meal Services", null, null,
["B-01 Food Service Programs","B-01.pdf","_top"],
["B-02 Adult Meals","B-02.pdf","_top"],
["B-04 Special Meals for Students","B-04.pdf","_top"],
["B-05 Field Trips","B-05.pdf","_top"],
["B-06 Nutrition Objectives for School Menus","B-06.pdf","_top"],
["B-07 Scheduling of Lunch Periods","B-07.pdf","_top"],
["B-08 Special Dietary Needs","B-08.pdf","_top"],
["B-09 Non-Point of Sales Meal Service","B-09.pdf","_top"],
["B-10 Food Service on Special Testing Days","B-10.pdf","_top"],
["B-11 Emergency Shelters","B-11.pdf","_top"],
["B-12 Evaluation of Recipes","B-12.pdf","_top"],
["B-13 Examination and Follow-Up of Suspected Foodborne Illness HRS-64E-11","B-13.pdf","_top"],
["B-14 Students with Food Allergies","B-14.pdf","_top"]]
,
["C - Management of Food and Non-Food Items", null, null,
["C-01 Care and Use of Commodity Foods","C-01.pdf","_top"],
["C-02 Ordering Procedures","C-02.pdf","_top"],
["C-03 Receiving Food/Supplies/Service","C-03.pdf","_top"],
["C-04 Evaluation of Products and Services","C-04.pdf","_top"],
["C-05 Store Room Issue Reports","C-05.pdf","_top"],
["C-06 Production and Menu Record","C-06.pdf","_top"],
["C-07 Use of Leftover Food/Donations","C-07.pdf","_top"],
["C-08 Inventory of Commodity and Purchased Food and Non-Food Items","C-08.pdf","_top"],
["C-09 Inventory Transfer","C-09.pdf","_top"],
["C-10 Reporting Losses Due to Refrigeration Failure, Theft, Spoilage, Damage, or Insect  ...","C-10.pdf","_top"],
["C-12 Daily Temperature Record","C-12.pdf","_top"],
["C-13 Removing Food, Equipment or Supplies","C-13.pdf","_top"],
["C-14 Food Presentation and Service","C-14.pdf","_top"],
["C-15 Perpetual Inventory Procedures for Commodity Food","C-15.pdf","_top"],
["C-16 Storage of Purchased Food and Non-Food Items","C-16.pdf","_top"],
["C-17 Rebate/Net-Off Invoice Procedures for Commodity Foods.","C-17.pdf","_top"]]
,
["D - Free and Reduced Price Meals and Verification", null, null,
["D-02 Procedures for Determining the Eligibility of Students to Receive Free or Reduced  ...","D-02.pdf","_top"],
["D-03 Procedures for Verifying a Focused Sample of the Approved Free and Reduced Price M ...","D-03.pdf","_top"]]
,
["E - Record-Keeping and Cash Control", null, null,
["E-01 School Food Service Accounting Procedures and Records","E-01.pdf","_top"],
["E-02 Operating Procedures for the FasTrak32 P.O.S.  Cash Register System","E-02.pdf","_top"],
["E-03 Preparing Cash Register Correction Report (CRCR)","E-03.pdf","_top"],
["E-05 Counting Cash Procedures","E-05.pdf","_top"],
["E-06 Documents Submitted to Food Service Accounting","E-06.pdf","_top"],
["E-07 Outside Line/A La Carte Sales (Off Line Sales)","E-07.pdf","_top"],
["E-08 Statistical Reports","E-08.pdf","_top"],
["E-09 Prepaid Meals for Students","E-09.pdf","_top"],
["E-10 Deferred Meal Payment","E-10.pdf","_top"],
["E-11 Processing Checks","E-11.pdf","_top"],
["E-12 Preparing Bank Deposits","E-12.pdf","_top"],
["E-13 Special Programs","E-13.pdf","_top"],
["E-14 Cash Register Change Fund","E-14.pdf","_top"],
["E-15 Petty Cash Expenditures","E-15.pdf","_top"],
["E-16 Satellite School Reports","E-16.pdf","_top"],
["E-17 Food Service Profit and Loss Analysis","E-17.pdf","_top"],
["E-18 Analysis of Meals Served Report","E-18.pdf","_top"],
["E-19 Manual Edit Checks for Special Centers","E-19.pdf","_top"]]
,
["F - Equipment and Facilities", null, null,
["F-01 Safety to Life Issues.","F-01.PDF","_top"],
["F-02 Equipment Request","F-02.pdf","_top"],
["F-03 Equipment Repairs","F-03.pdf","_top"],
["F-04 Disposition/Removal, Transfers, and Off-Campus Loans of Large and Small Food Servi ...","F-04.pdf","_top"],
["F-05 Use of Food Service Facilities","F-05.pdf","_top"],
["F-06 Equipment Maintenance","F-06.pdf","_top"],
["F-07 Access to Food Service Areas","F-07.pdf","_top"],
["F-08 Health Department Certification HRS 64E-11","F-08.pdf","_top"]]
,
["G - Personnel", null, null,
["G-01 Job Descriptions and Qualifications for Food Service Personnel","G-01.pdf","_top"],
["G-02 Processing of Employees","G-02.pdf","_top"],
["G-03 Personnel Files","G-03.pdf","_top"],
["G-04 Terminations Due to Resignation, Abandonment or Cause","G-04.pdf","_top"],
["G-05 Illness/Injury","G-05.pdf","_top"],
["G-06 Uniforms","G-06.pdf","_top"],
["G-07 Food Service Employee Training","G-07.pdf","_top"],
["G-08 Staffing Formula","G-08.pdf","_top"],
["G-09 Overtime - Food Service Employees","G-09.pdf","_top"],
["G-10 In-County Travel","G-10.pdf","_top"],
["G-11 Professional Organizations","G-11.pdf","_top"],
["G-12 Employees Eating on the Job","G-12.pdf","_top"]]
,
["H - HACCP Based Standard Operating Procedures and Food Service Sanitation and Safety", null, null,
["H-00 HACCP Attachments","haccp.htm","_top"],
["H-01 Personal Hygiene","H-01.pdf","_top"],
["H-02 Washing Hands","H-02.pdf","_top"],
["H-03 Communicable Diseases","H-03.pdf","_top"],
["H-04 Sanitizing Equipment, Utensils and Facilities","H-04.pdf","_top"],
["H-05 Using Suitable Utensils When Handling Ready-to-eat Foods","H-05.pdf","_top"],
["H-06 Using and Calibrating Thermometers","H-06.pdf","_top"],
["H-07 Thawing Foods","H-07.pdf","_top"],
["H-08 Cooling Foods","H-08.pdf","_top"],
["H-09 Controlling Time and Temperature during Preparation","H-09.pdf","_top"],
["H-10 Holding Hot and Cold Foods","H-10.pdf","_top"],
["H-11 Reheating Food","H-11.pdf","_top"],
["H-12 Date Marking Ready-to-Eat Foods","H-12.pdf","_top"],
["H-13 Washing Fruits and Vegetables","H-13.pdf","_top"],
["H-14 Prevention of Cross-Contamination of Foods","H-14.pdf","_top"],
["H-15 Serving Foods","H-15.pdf","_top"],
["H-16 Receiving and Storage","H-16.pdf","_top"],
["H-17 Transporting Food to Remote Sites (Satellite Kitchens)","H-17.pdf","_top"],
["H-18 Pest Control","H-18.pdf","_top"],
["H-19 Food Recalls","H-19.pdf","_top"]]
,
["I - School Allied Programs", null, null,
["I-01 Special Functions For School Food Services","I-01.pdf","_top"],
["I-02 Purchases for PTA/PTSA Functions","I-02.pdf","_top"],
["I-03 Operations of Food-Related Vending Machines","I-03.pdf","_top"],
["I-04 Special Activities Program","I-04.pdf","_top"]]
,
["J - Miscellaneous", null, null,
["J-01 Dining Room Supervision","J-01.pdf","_top"],
["J-02 Fund-Raising Drives Among Employees and Selling of Merchandise or Services by Empl ...","J-02.pdf","_top"],
["J-03 Gifts and Gratuities to School Personnel","J-03.pdf","_top"],
["J-04 School Site Visitation Reports","J-04.pdf","_top"],
["J-06 Disaster Plans, Non-Emergency Shelter Events","J-06.pdf","_top"]]
];