Food Safety Is Important
|
|
- Jessie Roberts
- 6 years ago
- Views:
Transcription
1 1
2 Food Safety Is Important Concepts You Will Learn: How food becomes unsafe Your role in keeping food safe Transporting food safely Controlling time and temperature Evaluating condition of food Proper food handling and distribution Pest Control 2
3 How Food Becomes Unsafe X Hazards from the Environment X X Biological Physical Chemical 3
4 How Food Becomes Unsafe Poor personal hygiene: Transferring pathogens from your body to food Cross-contamination: Transferring pathogens from one surface or food to another Time-temperature abuse: Letting food stay too long at temperatures that are good for pathogen growth Poor cleaning and sanitizing: Transferring pathogens from incorrectly cleaned surfaces to food 4
5 Common Contaminants Types of common contaminants include: Physical: Wood, metal, glass, paint chips, hair, etc. Chemical: Cleaning chemicals, maintenance chemicals, pest control chemicals, etc. Biological: Microorganisms, insects, rodents, birds, etc. 5
6 Your Role in Keeping Food Safe Control the Time and Temperature of Food: DON T let food stay too long at temperatures that are good for pathogen growth. How Is Temperature Being Controlled in the Photo? Temperature is being checked Ensures food is held at the correct temperature 6
7 Your Role in Keeping Food Safe Prevent Cross- Contamination: DON T transfer pathogens from one food to another. DON T transfer pathogens from one surface to another. How Is Cross- Contamination Being Prevented in the Photo? Ready-to-eat food is stored above raw food. 7
8 How To Wash Your Hands Step 1: Wet hands and arms Use running water as hot as you can comfortably stand. Step 2: Apply soap Apply enough to build up a good lather. Step 3: Scrub hands and arms vigorously Scrub for 10 to 15 seconds. Clean under fingernails and between fingers. Step 4: Rinse hands and arms thoroughly Use running warm water. Step 5: Dry hands and arms DO NOT use your apron or any part of your clothing. Use a single-use paper towel or hand dryer. 8
9 When To Wash Your Hands After using the restroom After touching your hair, face, or body After touching clothing or aprons After taking out garbage After sneezing, coughing, or using a tissue After handling chemicals that can make food unsafe After smoking After chewing gum or tobacco 9
10 Transporting Food Safely What Should You Look for When Inspecting a Vehicle? Overall condition of the vehicle Signs of pests in the product or vehicle Condition of the product Presence of objectionable product (e.g., homemade product) 10
11 Transporting Food Safely Prepare Delivery Vehicles to Protect Food From Contamination: Clean inside of vehicles at least once per week or as often as necessary Make sure vehicles are pest-free Never deliver food in vehicles used to haul garbage 11
12 Transporting Food Safely Prepare Vehicles to Protect Food From Contamination: DO NOT bring pets when transporting food Remove items that could contaminate food o Oil, antifreeze, wiper fluid Keep food cold in unrefrigerated vehicles. o Always cover refrigerated and frozen food with food safe or food grade thermal blankets. o Or place it in coolers with ice packs. 12
13 Transporting and Storing Food Safely What s Wrong With the Way This Food Was Loaded? DO NOT store raw food over ready-to-eat food. Raw food includes raw meat, seafood, poultry, and shell eggs Raw over ready-to-eat 13
14 Controlling Time and Temperature The Temperature Danger Zone: 41 degrees 135 degrees F is the Temperature Danger Zone. Pathogens on food can grow in this range and cause a foodborne illness. Food temperatures must be controlled o From pick-up from the donor or food bank to handoff to client o Includes time food spends in the warehouse, on the truck, and at the agency 14
15 Temperature Logs Keep on-site: Temperature log for each refrigerator Temperature log for each freezer Record temperatures: Weekly 15
16 Proper Food Handling and Distribution DO NOT: Break down food into smaller portion sizes Repackage food for clients Distribute product without labels x 16
17 Evaluating The Condition Of Food Discard Cans if They Have These Problems: Deep dents in can body Crushed cans that are not stackable Severe dent in can seams Swollen or bulging ends Rust Missing labels Unreadable labels due to stains or tears No code dates 17
18 Evaluating The Condition Of Food Discard Any Product if They Have These Problems: Missing labels Unreadable labels due to stains or tears No code dates Homemade 18
19 Storing Food Safely Rotating Food Using FEFO: Follow the first-expired, first-out (FEFO) method if the food has a use-by or expiration date. 1 Check the use-by or expiration date. 2 Store food that will expire first in front of items that will expire later. 3 Use the food stored in front first. 19
20 Storing Food Safely Shelf-Life for Refrigerated Food in Storage: If food has a sell-by date or no date at all follow Feeding America guidelines. o Freeze the food o Distribute the food Freezing food will keep it safe for long periods of time. o Quality will suffer if frozen food is stored too long 20
21 Storing Food Safely General Storage Guidelines: Store food only in designated food storage areas. Store food at least six inches off the floor. Store food four inches away from walls. 21
22 Storing Food Safely General Storage Guidelines: Store ready-to-eat food above raw meat, seafood, and poultry. DO NOT store these items on the same shelf or pallet. Store food only in containers made for food. Store refrigerated foods in this order from top to bottom: produce, milk, beef, chicken Inspect food packaging for leaks or spills that can cause cross-contact. When in doubt throw it out 22
23 Storing Food Safely Handling Recalled Food: Recalls are ed to each agency through Constant Contact and posted in the Agency Marketplace Please check your inventory for products that are listed on the recall notice(s) Post recall notice in an area visible to clients Notify clients that may have received the product(s) 23
24 How And When To Clean And Sanitize Cleaning vs. Sanitizing Cleaning removes food and other dirt from a surface Sanitizing reduces pathogens on a surface to safe levels 24
25 How and When To Clean And Sanitize How to Clean and Sanitize Surfaces: 1. Scrape or remove food from the surface 2. Wash the surface 3. Rinse the surface 4. Sanitize the surface 5. Allow the surface to air-dry 25
26 Handling Garbage How & When to Clean Clean the inside and outside of garbage containers often. DO NOT clean garbage containers in clean rooms or food-storage areas. Close the lids on outdoor containers. Keep indoor containers covered when they are not in use. 26
27 Pest Control Signs of Pests Pest control should be administered at your agency at least twice a year. Pest control can be administered by the agency or by an outside vendor. Droppings Documentation of when the service was administered needs to be kept at the facility and will be reviewed during GHFB visits to the agency Damage 27
How Food Becomes Unsafe
How Food Becomes Unsafe X Hazards from the Environment X X Biological Physical Chemical Page 1-1 Common Contaminants Types of common contaminants include: Physical: Wood, metal, glass, paint chips, hair,
More informationFood Safety Showdown! Guide to Questions and Answers Version B
Guide to Questions and Answers Version B Category 1: Control the Bug (Forms of Contamination) 100 What is a pathogen? Harmful or illness-causing microorganism 200 What are the two factors that you can
More informationFOOD WORKER CERTIFICATION MANUAL
FOOD WORKER CERTIFICATION MANUAL MADISON COUNTY HEALTH DEPARTMENT Department of Environmental Health Phone: (859) 626-4249 Fax: (859) 626-4277 www.madisoncountyhealthdept.org TESTING SCHEDULE Richmond
More informationAdapted from materials developed by the Broome County Health Department.
FOOD SAFETY CLASS Environmental Health Division Tompkins County Health Department Adapted from materials developed by the Broome County Health Department. POTENTIALLY HAZARDOUS FOODS (Foods that support
More informationChapter 3 Food Safety
Chapter 3 Food Safety Purchasing and receiving food Food storage Food preparation Cooking and food service Catered food Leftovers Facility maintenance and construction Equipment and utensils Dishwashing
More informationHACCP Applications (Hazard Analysis Critical Control Points) Key vocabulary and definitions
HACCP Applications (Hazard Analysis Critical Control Points) Key vocabulary and definitions Clean Free of visible soil such as dirt, dust or food waste. Cross Contamination Transfer of harmful microorganisms
More informationADVANCED.fst Practice Exam
ADVANCED.fst Practice Exam Directions: Circle the letter of the best answer to each question below. 1. Most foodborne illnesses are: A. caused by poor eating habits B. caused by eating foods high in protein
More informationFollow HACCP Principles. Manage receiving and storage
fundamentals of fundamentals of Safe food handling begins at production and continues through the preparation process. Food-borne illness, commonly known as food poisoning, is caused by eating food that
More informationFood Safety Basics. for Occasional. Food Service. Colorado State University Extension Morgan County. Morgan County Extension Center Revised 6/2014
Food Safety Basics for Occasional Food Service Morgan County Extension Center Revised 6/2014 Colorado State University Extension Morgan County NOTES Developed July 2002 with assistance from Sherry Jones,
More informationSanitation in the Kitchen. Mrs. Anthony
Sanitation in the Kitchen Mrs. Anthony 1. If it tastes okay, it is safe to eat 2. If you get sick from eating food it was from the last thing you ate. 3. The worst that can happen to you is a stomach ache
More informationADVANCED.fst Practice Exam
ADVANCED.fst Practice Exam Directions: Circle the letter of the best answer to each question below. 1. Most foodborne illnesses are: A. caused by poor eating habits B. caused by eating foods high in protein
More informationFood Handler Training
Food Handler Training PLEASE NOTE: This PowerPoint is for informational use only. Viewing of this PowerPoint does not satisfy the Illinois Department of Public Health s (IDPH) Food Handler Training Requirement.
More informationCooling Food For Food Safety
Cooling Food For Food Safety Food should be 41 degrees or cooler within 6 hours! Follow the steps below: Cooling Tips: STEP ONE: Cool food from 135 degrees to 70 degrees within 2 hours. STEP TWO: Cool
More informationGSCI 2202 Food Safety
GSCI 2202 Food Safety What is Food Safety? Food Safety is a scientific discipline describing preparation, storage, and handling of food in ways that prevent food borne illness. Food Borne Illness commonly
More informationThe Safe Food Handler ServSafe Starters
The Safe Food Handler ServSafe Starters 1 What causes foodborne illness? Food from unsafe source Inadequate cooking Improper holding temperature Contaminated equipment Poor personal hygiene Foodborne illness
More informationKitchen/Food Service Observation Initial Brief Tour of the Kitchen Observations Notes initial brief tour
Facility Name: Facility ID: Date: Surveyor Name: Complete the initial brief kitchen tour upon arrival at the facility, with observations focused on practices that might indicate potential for food borne
More informationFOOD SAFETY AT TEMPORARY EVENTS
FOOD SAFETY AT TEMPORARY EVENTS Are your hot foods hot? Cold foods cold? Equipment and utensils clean? TABLE OF CONTENTS 14 Steps to Safe and Sanitary Food Service Events... 1 The Top Six Causes of Foodborne
More informationStandard Operating Procedures (SOPs)
Standard Operating Procedures (SOPs) for Food Business Operators Table of Contents 1. Employee Illness and Injury SOP... 4 2. Personal Hygiene SOP... 6 3. Hand washing and Glove Use SOP... 8 4. Purchasing
More informationInitial Brief Tour of the Kitchen
Facility Name: Facility ID: Date: Surveyor Name: Complete the initial kitchen tour upon arrival at the facility, with observations focused on practices that might indicate potential for food borne illness.
More informationKINGS COUNTY ENVIRONMENTAL HEALTH SERVICES presents:
KINGS COUNTY ENVIRONMENTAL HEALTH SERVICES presents: KINGS COUNTY ENVIRONMENTAL HEALTH SERVICES FOOD HANDLERS TRAINING COURSE I. Introduction II. III. IV. Handwashing Employee Illness Food-borne Illness
More informationWorkbook and Guide for the Food Safety Orientation for New Employees Video
Workbook and Guide for the Food Safety Orientation for New Employees Video Segment One: Personal Hygiene Dressing for success begins at home BEFORE you arrive to work. Foodservice employees must bathe
More informationFood Safety Showdown! Guide to Questions and Answers Version A
Guide to Questions and Answers Version A Category 1: Control the Bug (Forms of Contamination) 100 Name the six conditions that favor the growth of bacteria. Food: Specifically TCS food Acidity: Contains
More informationHow can I keep food safe and keep from getting foodborne illness?
Safe Kitchen Cooks How can I keep food safe and keep from getting foodborne illness? Stopping foodborne illness starts with good food safety. First, stop the spread of bad bacteria and other microorganisms.
More informationFOOD SAFETY CHECKLIST For Food Fundraisers, Food Shows, and Food Demonstrations
FOOD SAFETY CHECKLIST For Food Fundraisers, Food Shows, and Food Demonstrations If you will be selling or serving food to the public, keep it clean, temperature safe, and avoid cross contamination. Use
More informationREQUIREMENTS FOR FOOD VENDORS AT SPECIAL EVENTS
REQUIREMENTS FOR FOOD VENDORS AT SPECIAL EVENTS CITY OF HAMILTON PUBLIC HEALTH SERVICES HEALTHY ENVIRONMENTS DIVISION FOOD SAFETY PROGRAM 110 King Street West 2nd Floor Hamilton, ON L8P 4S6 Telephone:
More informationGuidelines for Providing Safe Food Samples at Farmers Markets
Guidelines for Providing Safe Food Samples at Farmers Markets Vendors at farmers markets may provide food samples using the following guidelines. Critical practices to avoid foodborne illness are good
More informationTEMPORARY FOOD SERVICE ESTABLISHMENT REQUIREMENTS
TEMPORARY FOOD SERVICE ESTABLISHMENT REQUIREMENTS The following items are required for compliance with the Illinois Department of Public Health s (IDPH) Food Service Sanitation Rules and Regulations pertaining
More informationQueen Anne s County Department of Health Environmental Health Division
Queen Anne s County Department of Health Environmental Health Division 206 N. Commerce St, Centreville, MD 21617 Phone: (410) 758-2281 Fax: (410) 758-6602 APPLICATION FOR CLASS 2 TEMPORARY FOOD SERVICE
More informationDietary Department, Infection Control
TITLE/DESCRIPTION: DEPARTMENT: PERSONNEL: Infection Control Dietary Department, Infection Control Dietary Personnel EFFECTIVE DATE: 1/97 REVISED: 5/00, 5/06, 9/11 I. PURPOSE: Maintenance of strict sanitary
More informationThe University of Michigan Small Group Housing Kitchen Guidelines
The University of Michigan Small Group Housing Kitchen Guidelines Introduction The University of Michigan Department of Environment, Health & Safety (EHS) conduct kitchen inspections in off-campus housing
More informationMobile Food Services & Establishments
Mobile Food Services & Establishments Rules and Regulations Uniform Food Code Plan Review, Approval and Licensing Regulations This booklet is intended to be a brief outline of some requirements needed
More informationChapter 5 Concession Stand Safety
Chapter 5 Concession Stand Safety The Concession Director of the league will be knowledgeable of the following: Agents that cause food-borne illnesses Personal Hygiene Safe practices for handling and preparing
More information! It is the responsibility of every team
FOOD SAFETY BASICS! It is the responsibility of every team member to serve fresh, wholesome food in a safe and sanitary environment. TYPES OF FOOD SAFETY HAZARDS BIOLOGICAL Bacteria, viruses, parasites
More informationMobile Food Program. Food Peddler
Mobile Food Program Food Peddler Table of Contents Introduction... 2 Mobile Food Program Office Hours... 2 Permits... 3 General Operating Requirements... 3 General Information... 4 Handwashing and Hygiene...
More informationAllegheny County Health Department Food Safety Program 3901 Penn Ave, Pittsburgh, PA Phone: Fax:
Phone: 412-578-844 Fa: 412-578-819 Client ID: Client Name: Lulu's Noodles / Yumwok Address: City: 4 S Craig Street Pittsburgh State: PA Zip: 15213 Inspection Date: Purpose: 9/13/216 Initial Municipality:
More informationMAINE. Downloaded January 2011
MAINE Downloaded January 2011 18.B. Staffing 18.B.2. Health and Hygiene a. No person, while infected with any disease in a communicable form, or while a carrier of such disease, or while afflicted with
More informationREQUIRED EQUIPMENT FOR ALL FOOD SERVICE ESTABLISHMENTS:
REQUIRED OF ALL ESTABLISHMENTS: * All surfaces must be smooth, durable, easily cleanable, and in good repair. * Everything must be cleaned and sanitized on a regular schedule. 1. A three-vat sink with
More informationSPECIAL EVENT APPLICATION FOR FOOD VENDORS
SPECIAL EVENT APPLICATION FOR FOOD VENDORS City of Hamilton, Healthy Environments Division Attention: Special Events Public Health Services 110 King St W, 2 ND Fl Hamilton, Ontario L8P 4S6 2019 - VENDOR
More informationOttawa County Health Department Leading the Way to Food Safety
Ottawa County Health Department Leading the Way to Food Safety www.miottawa.org This document is for educational purposes only and should not be considered a substitute for studying the 2005 FDA Food Code
More informationChatham-Kent Public Health Unit Special Events Food Vendor Package
Chatham-Kent Public Health Unit Special Events Food Vendor Package Community-based special events are a great way for local organizations to bring people together and to add richness to our communities.
More informationInstructors: ServSafe Food Protection Manager Course 7th Edition Bridge Document
Instructors: ServSafe Food Protection Manager Course Bridge Document Overview Every five years, with food safety experts from all key segments, we complete a new Job Task Analysis (JTA), which specifies
More informationSafe Handling and Serving of. Soft Ice-Cream
Safe Handling and Serving of Soft Ice-Cream Safe Handling and Serving of Soft Ice-cream Published by: Food Safety Authority of Ireland Abbey Court Lower Abbey Street Dublin 1 Tel: +353 1 817 1300 Fax:
More informationWINTER SHELTER FOOD HYGIENE AND KITCHEN SAFETY
WINTER SHELTER FOOD HYGIENE AND KITCHEN SAFETY Guidelines are that: For other than serving refreshments, on each occasion when the kitchen is used there must be a team leader who takes responsibility for
More informationTEMPORARY FOOD SERVICE GUIDELINES
Kendall County Health Department, Environmental Health Unit 811 West John Street, Yorkville, IL 60560 (630) 553-9100 ext. 8026 TEMPORARY FOOD SERVICE GUIDELINES These guidelines have been established to
More informationFood Safety Audit Checklist What to Expect When Being Inspected
Food Safety Audit Checklist What to Expect When Being Inspected Don t you wish there was an easy way to prepare for inspections? Well we have created a checklist to help you! Not only do we take pride
More informationSUMMER MEALS FOOD SAFETY
SUMMER MEALS FOOD SAFETY t r a i n i n g g u i d e This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Nutrition Service through an agreement
More informationSUMMER MEALS FOOD SAFETY
SUMMER MEALS FOOD SAFETY t r a i n i n g g u i d e This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Nutrition Service through an agreement
More informationAllegheny County Health Department Food Safety Program 3901 Penn Ave, Pittsburgh, PA Phone: Fax:
Phone: 412-578-844 Fa: 412-578-819 Client ID: 217892 Client Name: Pie Epress Address: City: 148 Oakland Avenue Pittsburgh State: PA Zip: 15213 Inspection Date: Purpose: 9/11/218 Initial Municipality: Pittsburgh-14
More informationTEMPORARY FOOD ESTABLISHMENT GUIDELINES
TEMPORARY FOOD ESTABLISHMENT GUIDELINES Personnel 1. A minimum of a two gallon insulated container with a spigot, and a basin, soap and dispensed paper towels, shall be provided for hand washing. The container
More informationUSNH Temporary Food Establishment Operations Checklist (As required by the NAVMED P-5010)
This document is for educational purposes only and should not be considered a replacement to proper food service training. A Temporary Food Establishment means a food establishment, which operates for
More informationTEMPORARY FOOD SERVICE GUIDELINES
CITY OF ENNIS TEMPORARY FOOD SERVICE GUIDELINES Use this guide as a checklist for stand construction and operation. The following is a summary of requirements as required by the City of Ennis Food Code,
More informationMass Feeding. Southern Baptist Disaster Relief. Mass Feeding Staff Structure. Organizational Chart of SBDR Mass Feeding.
Southern Baptist Disaster Relief 2013 1 Staff Structure Incident Command dsystem 2 Organizational Chart of SBDR State Director Incident Commander Operations Unit Director(s) Chief Cook/ Food Prep Equipment/
More informationFOOD SAFETY TRAINING
FOOD SAFETY TRAINING YOU WILL LEARN... How to safely transport food How to receive all food safely How to sort food safely Which items you can keep How to repackage food safely How to store food safely
More informationAnniston City Schools HACCP Plan. Table of Contents
Anniston City Schools HACCP Plan Table of Contents Description of Program Overview and Facility Standard Operating Procedures (Step 1) Detailed SOPs Food Preparation Action Plan Categorize Menu Items by
More informationDepartment of Code Administration And Development Services Environmental Health Division
Department of Code Administration And Development Services Environmental Health Division 150 Dexter Court ELGIN IL 60120 Fax (847)931-6790 Brad Bohner, Public Health Coordinator (847) 931-5934 Tad Koeune,
More informationDevelop a Food Safety Plan. (Based on HACCP principles)
Develop a Food Safety Plan (Based on HACCP principles) Contents I. Introduction 1 II. What is a Food Safety Plan 2 III. How to develop a Food Safety Plan Stage 1: Planning Stage 2: Draw a flow diagram
More informationFOOD SAFETY TRAINING
FOOD SAFETY TRAINING YOU WILL LEARN... How to safely transport food How to receive all food safely How to sort food safely Which items you can keep How to repackage food safely How to store food safely
More informationSpecial Events Food Vendor s Requirements. The Health Department has been notified that you will be serving food/drinks at an event in Halton Region.
Special Events Food Vendor s Requirements Dear Food Vendor: The Health Department has been notified that you will be serving food/drinks at an event in Halton Region. Each year, every food vendor must
More informationProviding Safe Food. Activity Quiz 1. True or False?
Activity Quiz 1 Providing Safe Food Name Date True or False? 1 A food handler s hands can transfer pathogens from one food to another. 2 Food handlers who don t wash their hands correctly can cause a foodborne
More informationTemporary Food Establishment Operations Checklist Michigan Food Law of 2000, as amended
Michigan Department of Agriculture Food and Dairy Division Temporary Food Establishment Operations Checklist Michigan Food Law of 2000, as amended This document is for educational purposes only and should
More informationHealth, Safety, and Sanitation in Child Care Homes. Child Care Answers Child and Adult Care Food Program
Health, Safety, and Sanitation in Child Care Homes { Child Care Answers Child and Adult Care Food Program 1. Cleaning and Sanitizing 2. Handwashing in Child Care 3. Proper food handling and storage 4.
More informationIn 1989 there were an estimated 90 million cases of
A L A B A M A A & M A N D A U B U R N U N I V E R S I T I E S Food Service Sanitation HE-651 In 1989 there were an estimated 90 million cases of foodborne illnesses Although many of these were not reported,
More informationRETAIL MOBILE AND TEMPORARY FOOD SERVICE GUIDELINES Wisconsin Food Code Fact Sheet #23
RETAIL MOBILE AND TEMPORARY FOOD SERVICE GUIDELINES Wisconsin Food Code Fact Sheet #23 Use this guide as a checklist for stand construction and operation. The following is a summary of requirements as
More informationHandle Food Safely Clean, Separate, Cook, Chill.
Handle Food Safely Clean, Separate, Cook, Chill. How to handle food safely Thousands of people in Ontario suffer from foodborne illness (also called food poisoning) each year. Most foodborne illness is
More informationComprehensive Food Safety Risk Assessment Inspection Items to Check Yes N/A Comments Food Protection and Wholesomeness NOT not raw only
Food Protection and Wholesomeness When received, products checked for good condition, possible contamination, and temperature abuse? Questionable products rejected- dented, swollen, or rusted cans, thawed
More informationSanitation and Postharvest Handling Decision Tree
Do you sort, package, wash, or grade produce in a packing house, shed, or other structure? 1 Regardless of where you pack produce, sanitation practices are going to be important to produce safety. Field
More informationFood Safety at Temporary Events
Food Safety at Temporary Events Introduction This information has been compiled to provide managers and workers in temporary food stands with rules and guidelines to follow to minimize the possibility
More informationSPECIAL EVENTS. Food Vendor Requirements
SPECIAL EVENTS Food Vendor Requirements Special Event Food Vendor Requirements Peterborough Public Health works to ensure that all special events (festivals, fairs, fundraisers, etc.) will be as safe as
More informationFollowing good storage guidelines for food and nonfood items will help keep these items safe and preserve their quality. You must:
Chapter 7 Following good storage guidelines for food and nonfood items will help keep these items safe and preserve their quality. You must: label and date mark your food correctly rotate food and store
More information2017 International Plowing Match (IPM)
2017 International Plowing Match (IPM) Huron County Health Unit 519-482-3416 or 1-877-837-6143 huronhealthunit.ca ipmevent This document is available in alternative formats upon request. Dear Food Vendor:
More informationHACCP-Based Standard Operating Procedures
HACCP-Based Standard Operating Procedures Archdiocese of Philadelphia School Year 2012-2013 HACCP-Based Standard Operating Procedures Archdiocese of Philadelphia School Year 2012-2013 2 HACCP-Based Standard
More informationTEMPORARY FOOD SERVICE ESTABLISHMENT GUIDELINES Logan County Department of Public Health 109 Third Street Lincoln, Illinois
The following items are required for compliance with the Food Service Sanitation Rules and Regulations pertaining to the operation of a temporary food service facility in Logan County. Each section is
More informationFOOD SAFETY. Bacteria can be spread throughout the kitchen and get onto hands, cutting boards, utensils, counter tops and food.
The Core Four Practices FOOD SAFETY Right now, there may be an invisible enemy ready to strike. He s called BAC (bacteria) and he can make people sick. In fact, even though consumers can t see BAC or smell
More informationAPPLICATION FOR TEMPORARY FOOD PERMIT WESTERN TIDEWATER HEALTH DISTRICT (Please Print or Type)
APPLICATION FOR TEMPORARY FOOD PERMIT WESTERN TIDEWATER HEALTH DISTRICT (Please Print or Type) Health Dept. Use Only Date Rec. Date Rev. Date Permitted: Comments: This application must be submitted 4 business
More informationPermit Requirements at Special Events. Special Events Program Environmental Health Division Maricopa County Environmental Services Department
Permit Requirements at Special Events Special Events Program Environmental Health Division Maricopa County Environmental Services Department 1 Maricopa County Environmental Services Department Working
More informationSafe Handling and Serving of Soft Ice-cream
Safe Handling and Serving of Soft Ice-cream Safe Handling and Serving of Soft Ice-cream Poor practices by the food handler can result in the ice-cream becoming unsafe to eat and this can lead to food poisoning.
More informationTemporary Food Events
Temporary Food Events Focus on Food Safety Photo Credit: UC Davis/Karin Higgins Environmental Health & Safety One Shields Ave, Davis CA 95616 (530) 752-3572 Think Safe. Act Safe. Be Safe. Table of Contents
More informationSpecial Events Requirements. Food Protection Services
Special Events Requirements Food Protection Services Permit Requirements for Special Events Who requires a permit? Any vendor selling a consumable product requires a permit for food sales. This includes
More informationDietary Crises Questions and Answers
Dietary Crises Questions and Answers Problem #1: The power goes out and your freezer and refrigerator are not on the emergency generator. Help will not arrive for a day or two. Solution #1: FREEZER: Keep
More informationAllegheny County Health Department Food Safety Program 3901 Penn Ave, Pittsburgh, PA Phone: Fax:
Phone: 412-578-844 Fa: 412-578-819 Client ID: Client Name: Nicky's Thai Kitchen Address: City: 856 Western Avenue Pittsburgh State: PA Zip: 15233 Inspection Date: Purpose: 5/1/218 Initial, Compla Municipality:
More informationFood Safety In Schools Learning Modules
Food Safety In Schools Learning Modules Learning module 1 Food-borne illness Safe food handling for student nutrition programs Safe food handling learning modules Welcome to the York Region Food for Learning
More informationPresentation Notes Safety Guidelines Practicum in Hospitality Services. Safety Guidelines
Slide 1 Safety Guidelines Safety Guidelines Slide 2 Copyright Copyright Texas Education Agency, 2013. These Materials are copyrighted and trademarked as the property of the Texas Education Agency (TEA)
More information8. Describe where utensil washing will take place. Describe the equipment and procedures you will use to wash, rinse,
Temporary Food Service Establishment License Application FI-231 (Rev. 12/03) A. Operator Information (Electronic Form-Click,Type,Tab & Print) Name of Temporary Food Establishment (TFE) Name of Owner /
More informationFOOD PREMISES INSPECTION REPORT for Non-Compliant Critical / Non-Critical Items. Sushi Island 210 Water Street, St. John's, NL.
/ Items For additional information on the process, please see: Food - Annual Mar 21, 2018 601 - Food contact surfaces properly constructed or located, acceptable material Do not use cardboard as a surface
More informationMACOMB COUNTY HEALTH DEPARTMENT ENVIRONMENTAL HEALTH SERVICES DIVISON. Temporary Food Establishment Operator s Checklist
MACOMB COUNTY HEALTH DEPARTMENT ENVIRONMENTAL HEALTH SERVICES DIVISON Mt. Clemens Health Center 43525 Elizabeth Mt. Clemens, MI 48043 586-469-5236 Southwest Health Center 27690 Van Dyke, Ste B Warren,
More informationFood Safety Tools For Success
Food Safety Tools For Success Food Operator's Guide Health Department of Northwest Michigan 220 W. Garfield Charlevoix, MI 49720 231-547-6523 01/20/16 nwhealth.org Table of Contents Introduction.........................................
More informationWash hands and surfaces often.
Fight BAC! Did You Know? It is important to consistently wash hands and kitchen surfaces before and after preparing food. 67 percent of Americans report they always wash cutting boards, utensils, and countertops
More informationEnglish Practice Questions
English Practice Questions 1. What order should you use to wash dishes by hand? a. Rinse, wash, sanitize, and air dry. b. Sanitize, wash, rinse, pre-scrape and towel dry. c. Wash, rinse, towel dry and
More informationFresh pork should be... pink with white fat. Fresh beef should be... bright cherry red. What does a USDA inspection stamp mean?
What does a USDA inspection stamp mean? Food producer or processor meets MINIMUM safety standards required. What does a USDA Grade Stamp mean? Grade stamps evaluate the quality of food and give it a rating
More informationTEMPORARY FOOD FACILITY RESOURCE GUIDE
TEMPORARY FOOD FACILITY RESOURCE GUIDE Page 1 What is Potentially Hazardous Food? Potentially Hazardous Food is a term used by food safety organizations to classify foods that require timetemperature control
More informationA list of phone numbers for local Environmental Health Departments is located in the back of this guide.
Temporary Restaurants, Focus on Food Safety is a summary of the rule requirements relating to temporary restaurant establishments. This guide incorporates changes to the Food Sanitation Rules as a result
More informationSafe Food Handling Practices. for Student Nutrition Programs
Safe Food Handling Practices for Student Nutrition Programs For Further Information Contact: Haldimand-Norfolk Health Unit Healthy Environment Team Simcoe: 12 Gilbertson Dr. - 519-426-6170 / 905-318-6623
More informationSpecial Event Information Package
City of Ottawa Special Event Information Package Adapted from Sudbury & District Health Unit Ottawa Public Health.ca Sante Publique Ottawa.ca 613-580-6744 TTY/ATS : 613-580-9656 April 2017 /Ottawa Health
More informationFOOD STANDS. Licensing requirements. Food sources
FOOD STANDS Food stands operate under higher risk conditions than permanent food service facilities. These standards are meant to help food stand operators serve food to the public safely. To minimize
More informationAllegheny County Health Department Food Safety Program 3901 Penn Ave, Pittsburgh, PA Phone: Fax:
Phone: 412-578-844 Fa: 412-578-819 Client ID: Address: City: Municipality: Category Code: Re- Inspection: Categories 1 2 3 4 5 6 7 8 9 1 11 12 13 14 15 16 17 18 19 2 21 22 23 24 25 General Sanitation 26
More informationWaupaca County Department of Health and Human Services Health Services Division Environmental Health Unit Food Safety & Recreational Licensing Program
Waupaca County Department of Health and Human Services Health Services Division Environmental Health Unit Food Safety & Recreational Licensing Program TEMPORARY FOOD SERVICE GUIDELINES WAUPACA COUNTY ORDINANCE
More informationGila River Indian Community Environmental Health Services (EHS) Guidelines for Temporary Food Establishments BOOTHS & TENTS
Gila River Indian Community Environmental Health Services (EHS) Guidelines for Temporary Food Establishments PERMIT APPLICATION An application MUST be submitted to Environmental Health Services at least
More informationTOWNSHIP OF MONTCLAIR HEALTH DEPARTMENT MONTCLAIR, NJ TEL: # (973)
HEALTH DEPARTMENT MONTCLAIR, NJ 07042 TEL: # (973) 509-4970 Inspection Date: 12-06-01 RETAIL FOOD INSPECTION REPORT Activity Type: Evaluation: CHAPTER 24 CONDITIONAL JUST JAKES OWNER NAME: LSZ,INC TRADE
More informationRegistered Dietitian Consulting Group
Preparing for State Inspection The Basics Objectives: 1. After the in-service, employees will be able to identify two reasons to label and date foods in the kitchen 2. After the in-service, employees will
More informationTemporary Food Service Events
Checklist for Temporary Food Service Establishments Items you may need for your food service event: Digital or dial instant read thermometer (0-220 F range) or thermocouple Alcohol pads for sanitizing
More information