Topic of the Month: SANITIZING FOOD CONTACT SURFACES
|
|
- Anthony Berry
- 6 years ago
- Views:
Transcription
1 Topic of the Month: SANITIZING FOOD CONTACT SURFACES WHAT IS Walk The Talk? Four short food safety training activities - one for each week - to help train your frontline employees. WHAT YOU GET Four short, interactive activities (approximately 10 minutes each) -- demonstrations, practice and discussions Handout: recap of key points Short quiz Attendance roster WHAT YOU NEED - TRAINING RESOURCES T.O.P.S. instruction card from T.O.P.S. module Cleaning & Sanitizing item # 5013 (English / Spanish), #5013F (English / French) HOW TO USE Walk The Talk Use for groups or "one-on-one" training. Use one activity per week or combine two or more activities. Keep a training record on file (training topic, date, attendees) or use the attached sample tracking sheet. Use this material for future training. File it in a 3-ring binder or keep it in your T.O.P.S. Learning Box for easy reference. Sodexo All rights reserved. page 1 No. 12 Source: Food Safety Information Services
2 EXPLAIN: Any surface that comes in contact with food must be first cleaned and then sanitized. Without this important step in our food safety program, food can easily become contaminated. REVIEW: The difference between cleaning and sanitizing, how to prepare and check sanitizing solutions, and how to correctly sanitize food contact surfaces. TRY THESE ACTIVITIES - ONE EACH WEEK OR COMBINE TWO OR MORE: RTY ACTIVITY 1 Ask employees to describe the difference between food and non-food contact surfaces and why it s important to know the distinction. Then ask them to explain the difference between cleaning and sanitizing. Finally, ask them how often food contact surfaces must be sanitized. Answer key: A food contact surface is any surface that comes in contact with food, i.e., utensils, equipment, cutting boards, prep tables, etc. Review the T.O.P.S. instruction card Food Contact Surfaces and review non-food contact surfaces to ensure full understanding of the difference. Food contact surfaces must first be washed and rinsed, and then sanitized. Non-food contact surfaces do not have to be sanitized after the cleaning and rinsing steps. Cleaning means removing food and other types of soil from a surface. Sanitizing means reducing the number of harmful microorganisms on that surface to a safe level. When to sanitize: Clean, rinse and sanitize after each use, when beginning to work with a different type of food, when interrupted or when equipment you have been working with may have become contaminated. ACTIVITY 2 ACTIVITY 3 Ask employees to identify the proper strength of either Mikroklene or Oasis 146 (U.S. operations), Oasis 144 (Canadian operations) by selecting one of three prepared sanitizing solutions (from concentrations that are (1) too weak, (2) accurate and (3) too strong). Answer key: Review the required concentration of the approved sanitizer (choose the type used in your operation): Mikroklene 12.5 to 25 ppm for pot sink, 25 ppm for spray bottles, solution for storing wiping cloths, dispensing equipment; Oasis to 400 ppm (U.S.), Oasis ppm (Canada) for both immersion and spray. Remind employees that it s important to test the concentration, not just guess by looking at the color. (This leads to the next activity.) Ask one or more volunteer(s) to prepare a sanitizing solution and to demonstrate how to check the concentration (with test strips) and record on the Sanitizer Solution log. (Can combine activity 2 and 3.) Answer key: Remind employees that sanitizing solutions must be at the correct temperature to be effective -- at least 75ºF (24ºC), but no more than 115ºF (46ºC) for Mikroklene, Oasis 146 (U.S.) and Oasis 144 (Canada). Solution may evaporate at temperature that is too high. A solution that is too strong can become unsafe or may stain walls and equipment or corrode metals. ACTIVITY 4 Ask one or more volunteer(s) to demonstrate (or describe) how to sanitize food contact surfaces, using a spray bottle and / or a bucket filled with the solution. Ask employees to describe when to change the solution. Answer key: Spray bottles and buckets must be clearly labeled. Always wash and rinse first, then sanitize. After washing surfaces, rinse cloth thoroughly in clear water to remove any cleaning chemical residue. Then wipe washed surfaces with the clean cloth. Replace cloth when it becomes soiled. Then sanitize (using spray bottle or bucket with clean cloth) and let solution stand for one minute. Allow to air-dry. Change the solution when it is visibly dirty or the concentration has dropped below the required level. Keep wiping cloths stored in sanitizing solution. Remind employees: Always use a separate cloth for cleaning surfaces that have come in contact with raw animal foods. Follow up after training: What has been learned? Observe and provide feedback. Sodexo All rights reserved. page 2 No. 12 Source: Food Safety Information Services
3 WHAT IS IT? Food contact surface Cleaning Rinsing Sanitizing Any surface or utensil that normally touches food. Removing food or other types of soil from a surface. Removing cleaning solution residue from a cleaned surface. Reducing the number of microorganisms on a surface to safe levels. PREPARING THE SANITIZING SOLUTION Prepare the proper concentration (measured in parts per million or ppm): Pot sink Mikroklene: 12.5 to 25 ppm; Oasis 146: 150 to 400 ppm (U.S. operations), Oasis 144: 200 ppm (Canadian operations) Spray bottles, solution for storing wiping cloths, dispensing equipment Mikroklene: 25 ppm, Oasis 146: ppm (U.S. operations), Oasis 144: 200 ppm (Canadian operations) Make sure the temperature is right: At least 75ºF (24ºC), but no more than 115ºF (46ºC) Place prepared solution in designated, clearly labeled spray bottles or into buckets used only for sanitizing. TESTING THE SANITIZING SOLUTION Test solution (from bulk supply) at least twice each day. Use the correct test strips. Don t guess by just looking at the color. Record on Sanitizer Solution log. SANITIZING FOOD CONTACT SURFACES First clean and rinse and then sanitize food contact surfaces: after each use when you begin working with a different type of food when you are interrupted during a task when the equipment you have worked with may have become contaminated After washing the surfaces: rinse cloth thoroughly in clear water to remove cleaning chemical residue; then wipe washed surfaces with the clean cloth. Then sanitize the cleaned surfaces: spray or wipe with sanitizing solution let stand for one minute and allow to air-dry Change the solution when it is dirty or it no longer has the proper concentration. Keep wiping cloths stored in sanitizing solution between use. Replace cloths that have become soiled. Sodexo All rights reserved. page 3 No. 12 Source: Food Safety Information Services
4 SHORT QUIZ Circle either True or False 1. True False It is not necessary to check our sanitizing solution with test strips. We know from experience what the color of the solution should look like. 2. True False Floors, walls and the outside of refrigerators and freezers don t need to be sanitized. 3. True False A food contact surface must always be sanitized again before we begin using it for a different food. 4. True False The correct way to sanitize a work table is to clean, sanitize and wipe dry. 5. True False Just because the sanitizing solution has some pieces of food in it doesn t mean we have to discard it. If we add a little more Mikroklene (or Oasis 146 [U.S. operations] and Oasis 144 [Canadian operations]), it should last until the end of our shift. Sodexo All rights reserved. page 4 No. 12 Source: Food Safety Information Services
5 SHORT QUIZ -- ANSWER SHEET Circle either True or False 1. True False It is not necessary to check our sanitizing solution with test strips. We know from experience what the color of the solution should look like. False The strength of the sanitizing solution must always be tested with a test strip to make sure the solution is both effective and safe. Remember, a solution that is too weak won t properly sanitize the food contact surface. A solution that is too strong can be unsafe or may stain walls and equipment or corrode metals. 2. True False Floors, walls and the outside of refrigerators and freezers don t need to be sanitized. True Only those surfaces that come in contact with food have to be sanitized after cleaning. 3. True False A food contact surface must always be sanitized again before we begin using it for a different food. True This is an important step for preventing cross-contamination. For example, a red cutting board must always be cleaned and sanitized between using different types of raw food such as first working with raw chicken, then with raw beef. 4. True False The correct way to sanitize a work table is to clean, sanitize and wipe dry. False After sanitizing we must let the surface air dry. Wiping it dry may re-contaminate the surface. Remember also that the sanitizing solution must make contact with the surface for a specified time (one minute) so that the microorganisms are reduced to a safe level. 5. True False Just because the sanitizing solution has some pieces of food in it doesn t mean we have to discard it. If we add a little more Mikroklene (or Oasis 144 [U.S. operations] and Oasis 144 [Canadian operations]), it should last until the end of our shift. False If the solution has become dirty with food particles or other soil, it will lose its effectiveness. That is also true if the surface has not been rinsed sufficiently after cleaning since cleaning chemical residue can also deplete the sanitizer. And remember, a solution that is too strong can be unsafe or may stain walls and equipment or corrode metals. Sodexo All rights reserved. page 5 No. 12 Source: Food Safety Information Services
6 ATTENDANCE ROSTER Date: Trainer's Name: Name of Attendees: Sodexo All rights reserved. page 6 No. 12 Source: Food Safety Information Services
WHAT YOU NEED - TRAINING RESOURCES TO CONSIDER
WHAT IS Back to Basics? Four food safety training activities - to help train your frontline employees. Customize these modules by reviewing your own policies and applicable state or local health department
More informationTopic: Holding Hot and Cold Food
WHAT IS Back to Basics? Four food safety training activities - to assist you with training your frontline employees. WHAT YOU GET Four interactive activities (approximately 10 minutes each) -- demonstrations,
More informationTopic: Reheating Food
WHAT IS Back to Basics? Four food safety training activities - to assist you with training your frontline employees. WHAT YOU GET Four interactive activities (approximately 10 minutes each) -- demonstrations,
More informationCleaning & Sanitizing
2016-2017 Food Safety and Sanitation Monthly Training September 2016 Cleaning & Sanitizing October 2016 Food Services Division In This Issue Training Guide & Requirements This training packet includes:
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 informationChapter 9: Sanitation. Learning Objectives
Chapter 9: Sanitation Learning Objectives After completing this chapter, you will be able to: Understand the importance of a sanitation program for the prevention of foodborne illness Differentiate among
More informationFOOD SAFETY EVALUATION REPORT
(559) 584-4586 PR0009484 June 01, 2018 None Noted The operator has requested a follow-up inspection to verify compliance with the violations noted on May 31, 2018. The following observations were made:
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 informationFOOD ESTABLISHMENT INSPECTION REPORT
8:56am 1:10pm 10-10-17 5 Goose Creek Market& Pub Mike Reinsmith Donna Dunn 6161 Office Drive 1324 187 French Village, 63036 573-358-5672 573-358-5672 pending Risk factors Public health interventions 1507
More informationFOOD ESTABLISHMENT INSPECTION REPORT
10:56 am 1:41 pm Nov. 8, 2017 Shogun Japanese Steak and Sushi Joon Kim DBA Kaysan, LLC Joon Kim 729 Sunset Drive 4761 St. Francois Farmington 63640 (573)760-1080 none Joon Kim November 8, 2017 Risk factors
More informationSRSS Cleaning and Sanitisation Procedure
SRSS Cleaning and Sanitisation Procedure 1. DOCUMENT CONTROL Management SRSS SMS PROCEDURE System Element Title Cleaning and Sanitisation SMS_FS_PR_020_ Version # & V1 10/08/15 Cleaning and Revision date
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 informationTHREE RIVERS HEALTH DISTRICT APPLICATION FOR A TEMPORARY FOOD ESTABLISHMENT PERMIT
THREE RIVERS HEALTH DISTRICT APPLICATION FOR A TEMPORARY FOOD ESTABLISHMENT PERMIT Health Department Use Only: Date Application received Amt Received: $ How was fee paid? Cash Check No Credit Card Auth
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 informationTRAINER: Read this page ahead of time to prepare for teaching the module.
Module 8 Overview: Reheating TRAINER: Read this page ahead of time to prepare for teaching the module. PARTICIPANTS WILL: 1. Understand the importance of thoroughly reheating leftovers. 2. Know the time
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 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 informationFOOD PREPARATION AND SERVICE - PART 2 SELF INSPECTION CHECKLIST. Food Preparation
OPTIONAL INFORMATION Name of School: Date of Inspection: Vocational Program/Course/Room: Signature of Inspector: FOOD PREPARATION AND SERVICE - PART 2 Guidelines: This checklist covers some of the regulations
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 informationCLEANING AND SANITIZING
CLEANING AND SANITIZING Cleaning and sanitizing procedures must be part of the standard operating procedures that make up your food safety program. Improperly cleaned and sanitized surfaces allow harmful
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 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 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 informationPat's Place 7 Park Avenue, Mount Pearl, NL. FOOD PREMISES INSPECTION REPORT for Non-Compliant Critical / Non-Critical Items.
Food - Routine Dec 20, 2017 108 - Proper Thawing Procedures for Frozen Food Corrected During Food incorrectly held discarded during inspection. Reviewed correct thawing methods. 502 - Appropriate procedures
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 information2. Location of Event: 3. Dates/times of Operation: Begin Date: Begin time: End date: End Time: 4. Organization/business name: 5.
TEMPORARY FOOD SERVICES PERMIT APPLICATION YADKIN COUNTY HUMAN SERVICES PO BOX 457 YADKINVILLE, NC 27055 TELEPHONE 336-679-4244 A Temporary Food Service Permit Application- Must use this application if
More informationFOOD SERVICE INSPECTION REPORT Tillamook Co. Environmental Health PO Box 489 Tillamook, OR (503)
Historical 4/1/2016 FOOD SERVICE INSPECTION REPORT Tillamook Co. Environmental Health PO Box 489 Tillamook, OR 97141 (503) 842-3943 Page 1 of 8 Owner Name: JOEL BERNHARD 725 MANZANITA AVE MANZANITA, OR
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 informationMechanical Ware Washing
Mechanical Ware Washing 1 Objectives At the end of the reading, students should be able to: List correctly the ways in which sanitization may be achieved using a ware washing machine Differentiate between
More informationFOOD SERVICE INSPECTION REPORT Tillamook Co. Environmental Health PO Box 489 Tillamook, OR (503)
Historical 1/12/2016 Page 1 of 11 Inspection Type: REINSP Inspection Result: COMPLD Establishment #: 2900099B Area: 01 Phone: (503) 322-2020 x Inspector: Mason Lyman Start Date/Time: 1/12/2016 at 2:13:53
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 ESTABLISHMENT INSPECTION REPORT
8:00 am 12:05 pm March 20, 2017 The Factory Diner Mehmet and Valerie Memis Mehmet Memis 200 West First Street 4644 St. Francois Farmington 63640 (573)760-0208 none Risk factors Public health interventions
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 informationThe Importance of Food Safety
Safe Food Handling Table of Contents 1. Importance of Food Safety 2. Food-borne Illness 3. Food Safety a) Purchasing Food b) Storing Food c) Preparing Food d) Cooking Food 4. Safe Internal Cooking Temperatures
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 informationHistorical 10/21/2016
Historical 10/21/2016 PERSON IN CHARGE EASILY FOUND COLD HOLDING: CONDIMENT DIP CASE UP FRONT: HONEY MUSTARD 41F STANDUP FRIDGE: CREAM CHEESE 42F BBQ SAUCE 41F PREP TOP: SLICED TOMATOES 41F BOTTOM: RAW
More informationGUIDELINES FOR TEMPORARY FOOD SERVICE PREMISES
GUIDELINES FOR TEMPORARY FOOD SERVICE PREMISES Application for a orary Food Service Permit Please fill out this application and submit to the Environmental Health Officer at least 14 Days before your event
More informationRose Meir 1390 Jon Peacock 880 FOOD ESTABLISHMENT INSPECTION REPORT. 10:31am 3:27pm
10:31am 3:27pm 2-21-18 6 WalMart Supercenter #0037 WalMart Stores, Inc. Jason Missey 707 Walton Drive 2423 187 Farmington, 63640 573-756-8448 573-756-9134 Risk factors Public health interventions 1507
More informationHistorical 11/17/2016
Historical 11/17/2016 Page 1 of 17 Inspection Type: REINSP Inspection Result: COMPLD Establishment #: 2900099B Area: 01 Phone: (503) 322-2020 x Inspector: Jaime Craig Start Date/Time: 11/17/2016 at 12:08:57
More informationForsyth County Department of Public Health
Forsyth County Department of Public Health Marlon B. Hunter, BSEH, MAOM Public Health Director Robert E. Whitwam Environmental Health Director March 6, 2017 To: From: Subject: Dixie Classic Fair Food Vendors
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 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 informationBody Fluid Clean Up Kit: Supplies to ensure personal protection from bloodborne pathogens and bodily fluids.
GEORGIA DEPARTMENT OF JUVENILE JUSTICE Applicability: { } All DJJ Staff { } Administration { } Community Services {x} Secure Facilities (RYDCs and YDCs) Chapter 9: FOOD Effective Date: 8/1/17 Subject:
More informationFull House Chinese Restaurant 74 Old Placentia Road, Mount Pearl, NL. FOOD PREMISES INSPECTION REPORT for Non-Compliant Critical / Non-Critical Items
/ Items Food - Annual Inspection Apr 26, 2017 502 - Appropriate procedures followed for mechanical and/or manual dishwashing The mechanical dishwasher is not reaching a final rinse temperature of 180F
More informationFOOD SERVICE INSPECTION REPORT Tillamook Co. Environmental Health PO Box 489 Tillamook, OR (503)
Historical 11/4/2016 Page 1 of 13 Inspection Type: REINSP Inspection Result: COMPLD Establishment #: 2900282A Area: 01 Phone: (503) 842-1130 x Inspector: Jaime Craig Start Date/Time: 11/4/2016 at 1:31:53
More informationFood and Beverage Establishment Inspection Report
Date: Time: Report: 03/29/17 12:43:47 1001171027 Minnesota Department of Health Environmental Health, FPLS P.O. Box 64975 St. Paul, MN 55164-0975 651-201-4500 Page 1 Location: 1600 Miller Trunk Highway
More informationDaniel Huff 1645 FOOD ESTABLISHMENT INSPECTION REPORT. 11:00am 4:00pm The Old Mine House Matt Grisham Matt Grisham
11:00am 4:00pm 6 The Old Mine House Matt Grisham Matt Grisham 235 West Main Street 4834 187 Park Hills, 63601 573-327-8822 na Matt Grisham 12/06/2018 Risk factors Public health interventions 1507 Daniel
More informationDefiance County Health Department September Food Service Inspections
Defiance County Health Department September Food Service Inspections DATE NAME VIOLATIONS 09/25/2017 Tinora Elementary School No Violations 09/27/2017 Independence Education No Violations Center 09/27/2017
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 informationUniversity of Michigan OSEH Ann Arbor, MI (734)
University of Michigan OSEH Ann Arbor, MI 48109-1010 (734)647-1142 FOOD ESTABLISHMENT INSPECTION REPORT Based on an evaluation this day, the items marked below are violations of the Michigan Food Law.
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 informationWest Virginia Department of Health & Human Resources Berkeley County Health Department
West Virginia Department of Health & Human Resources Berkeley County Health Department No image found with name: Berkeley.png. Image files needed to be generated. FOOD ESTABLISHMENT INSPECTION REPORT Establishment
More informationStreet Address: Apartment/Unit #: Address: Street Address: Apartment/Unit #: QUALIFIED FOOD OPERATOR (INCLUDE COPY OF CERTIFICATE) YES NO
EVENT INFORMATION Event Name: TOWN OF SOUTH WINDSOR HEALTH DEPARTMENT 1540 Sullivan Ave., South Windsor, CT 06074 Mailing Address 1530 Sullivan Ave., South Windsor, CT 06074 Office Address Phone Number:
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 informationFOOD ESTABLISHMENT INSPECTION REPORT
8:45 am 12:58 pm June 20, 2017 Bonne Terre BP Milap Patel DBA Sri Narayan LLC Amy Tinker, store manager 416 Benham Street 0238 St. Francois Bonne Terre 63628 (573)358-0044 (573)358-3922 Risk factors Public
More informationHow 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 informationOwner s Manual PS-50. Document Number: Revision: Draft
Owner s Manual PS-50 Document Number: 33019 Revision: Draft Table of Contents Product Introduction Page 3 Explanation of Warning Messages Page 4 Danger Warning Personal Injury Chemical Hazard Requirements
More informationSafe Food Handling Practices For Non-Profit Exempt Foodservice Operations. Cleveland County Health Department
Safe Food Handling Practices For Non-Profit Exempt Foodservice Operations Cleveland County Health Department The following presentation is intended as advice for non-profit, exempt food handling operations.
More informationAdditional Training Performed Education Curriculum Month Lesson Plan Topic Date Mgr Completed Initial's
2013-2014 Education Curriculum Checklist 2013-2014 Education Curriculum Month Lesson Plan Topic Date Mgr Completed Initial's Aug Wiping Cloth Bucket - Mixing & Use Germ Warfare - Sanitizer Sinks Germ Warfare
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 informationFOOD SERVICE INSPECTION REPORT Tillamook Co. Environmental Health PO Box 489 Tillamook, OR (503)
Historical 3/10/2016 Inspection Result: COMPLD Establishment #: Phone: THIS IS A SEMIANNUAL INSPECTION COLD HOLDING: PREP FRIDGE TOP CHEESE 41F, BOTTOM BACON AT 41F 2 DR REACH IN BUTTER AT 41F, FREEZER
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 informationSafe Food Handling Practices For Non-Profit Exempt Foodservice Operations. Cleveland County Health Department
Safe Food Handling Practices For Non-Profit Exempt Foodservice Operations Cleveland County Health Department The following presentation is intended as advice for non-profit, exempt food handling operations.
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 informationPortage County Temporary Food License Application
Portage County Temporary Food License Application License Fees February 1, 2018-January 31, 2019 Commercial $214.00 Noncommercial $107.00 Please submit a copy of your 501(c)(3) paperwork to verify your
More informationHam & Cheese Muffins Connect Four
Safety & Sanitation Grade Levels: Middle School / High School Introductory Level Objective: Students will apply knowledge of safety and sanitation to food preparation skills. Resources: Classroom resources
More informationSeparate Cooked and Raw Foods
Separate Cooked and Raw Foods Keep It Covered & Keep It Clean Store foods in the refrigerator in the following order: Prepared Foods Top Shelf Fruits/Vegetables Fish/Seafood Beef/Pork Ground Meat Poultry
More informationJon Peacock, 880 FOOD ESTABLISHMENT INSPECTION REPORT. 10:07am 4:05pm Colton's Steakhouse Missouri Acquisitions Group Lewis Fugate
10:07am 4:05pm 5-11-17 8 Colton's Steakhouse Missouri Acquisitions Group Lewis Fugate 1300 Maple Street 4682 187 Farmington, 63640 573-756-9500 573-756-9505 Risk factors Public health interventions 1507
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 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 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 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 informationOwner s Manual PS-200
Owner s Manual PS-200 Table of Contents Product Introduction Page 1 Explanation of Warning Messages Page 2 Danger Warning Chemical Hazard Personal Injury Requirements for Detergents and Sanitizers Page
More informationFarmington Valley Health District 95 River Road, Suite C Canton, CT Phone (860) Fax (860)
Avon Barkhamsted Canton Colebrook East Granby Farmington Granby Hartland New Hartford Simsbury APPLICATION FOR TEMPORARY FOOD SERVICE PERMIT All vendors serving food and beverages to the public on a temporary
More informationFOOD SERVICE INSPECTION REPORT Tillamook Co. Environmental Health PO Box 489 Tillamook, OR (503)
Historical 9/24/2015 INSPECITON OF FACILITY- Inspection Result: COMPLD Establishment #: Phone: 2900178C (503) 368-7675 x Inspector: Mason Lyman Start Date/Time: 9/24/2015 at 4:12:35 PM Page 1 of 13 Area:
More informationWest Virginia Department of Health & Human Resources Berkeley County Health Department
Page 1 of 5 West Virginia Department of Health & Human Resources Berkeley County Health Department No image found with name: Berkeley.png. Image files needed to be generated. FOOD ESTABLISHMENT INSPECTION
More informationUnit 10 Review. 2. Materials for indoor floor, wall, and ceiling surfaces should be smooth, durable, and easily cleanable.
Materials Unit 10 Review 1. The components of a food establishment's facilities, including its floors, ceilings, and walls, are regulated by law and are the first foundations for providing a safe working
More informationFood and Beverage Establishment Inspection Report
Date: Time: Report: 04/13/17 11:15:00 1006171050 Minnesota Department of Health Environmental Health, FPLS P.O. Box 64975 St. Paul, MN 55164-0975 651-201-4500 Page 1 Location: 4702 Miller Trunk Highway
More informationUniversity of Michigan EH&S Ann Arbor, MI (734)
University of Michigan EH&S Ann Arbor, MI 48109-1010 (734)647-1142 FOOD ESTABLISHMENT INSPECTION REPORT Based on an evaluation this day, the items marked below are violations of the Michigan Food Law.
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 informationHealth for All: Promote. Prevent. Empower. INSTRUCTIONS FOR COMPLETING APPLICATION FOR A TEMPORARY FOOD ESTABLISHMENT PERMIT
APPALACHIAN DISTRICT HEALTH DEPARTMENT DISTRICT OFFICE: 126 Poplar Grove Connector, Boone, NC 28607 Telephone 828-264-4995 Fax 828-264-4997 www.apphealth.com Health for All: Promote. Prevent. Empower.
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 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 informationFOOD SERVICE INSPECTION REPORT Tillamook Co. Environmental Health PO Box 489 Tillamook, OR (503)
Historical 5/23/2016 FOOD SERVICE INSPECTION REPORT Tillamook Co. Environmental Health PO Box 489 Tillamook, OR 97141 (503) 842-3943 Page 1 of 6 Owner Name: KENDRA M HALL Inspection Type: REINSP Inspection
More informationFood Safety Is Important
1 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
More informationCOMMUNITY EVENT FOOD VENDOR REQUIREMENTS. CONSTRUCTION SECTION: These are items that deal with the construction or setup of the food booth.
County of Fresno DEPARTMENT OF PUBLIC HEALTH EDWARD L. MORENO, M.D., M.P.H. DIRECTOR-HEALTH OFFICER COMMUNITY EVENT FOOD VENDOR REQUIREMENTS CONSTRUCTION SECTION: These are items that deal with the construction
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 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 informationFood preparation, cooking and service
screen 1 Food preparation, cooking and service This screen shows a kitchen scene with a number of hazards to food safety. As a starting point students are encouraged to look at the screen and suggest things
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 informationFOOD SERVICE INSPECTION REPORT Tillamook Co. Environmental Health PO Box 489 Tillamook, OR (503)
Historical 1/13/2017 Page 1 of 24 Inspection Type: REINSP Inspection Result: COMPLD Establishment #: 2900115B Area: 01 Phone: (503) 354-2463 x Inspector: Jaime Craig Start Date/Time: 1/13/2017 at 12:55:38
More informationMerry Maids # 372/373/458/946/947. New Employee Training Day 4 Script
Merry Maids # 372/373/458/946/947 J.R. Nichols Company, Inc New Employee Training Day 4 Script Module 6 Bathrooms Slide 1 The last room you ll learn to clean is a bathroom. Slide 2 Most homes have more
More informationA Clean Kitchen is a Food Safe Kitchen
A Clean Kitchen is a Food Safe Kitchen Cleaning and Sanitizing for Food Safety Colleen Zenk, MS, CDM, CFPP, CFM Presented to MN ANFP 2015 Fall State Conference St. Cloud, MN October 22, 2015 Educational
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 informationProcedure for the Submission of Child Care Center Plan Review*
Procedure for the Submission of Child Care Center Plan Review* *(No charge to review child care centers)* 1) Fully complete plan review application be sure to include a phone number for a contact person
More informationWest Virginia Department of Health & Human Resources Berkeley County Health Department
Page 1 of 6 West Virginia Department of Health & Human Resources Berkeley County Health Department FOOD ESTABLISHMENT INSPECTION REPORT Establishment Information Facility Name China City Buffet Sushi &
More informationFOOD SERVICE INSPECTION REPORT Tillamook Co. Environmental Health PO Box 489 Tillamook, OR (503)
Historical 9/22/2016 Priority/Priority Foundation Score: 97 Core Item Total: 0 Inspection Result: COMPLD Establishment #: Phone: 2900032B (503) 842-6301 x Inspector: Jaime Craig Start Date/Time: 9/22/2016
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 information2. Location of event: Downtown Winston-Salem, 4th St. between Spring and Spruce, and Poplar and Holly Street and Winston Square Park
TEMPORARY FOOD SERVICE PERMIT APPLICATION FOR VENDORS (Each Food Booth Operator must provide the following information) 15A NCAC 18A.2600 defines a temporary food establishment as those who sell food or
More information