Sanitation in the Kitchen. Mrs. Anthony
|
|
- Oswald Conley
- 5 years ago
- Views:
Transcription
1 Sanitation in the Kitchen Mrs. Anthony
2 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 4. If I ve never been sick from the food I prepare, I don t need to worry about feeding it to others 5. People never used to get sick from their food Myth vs. Fact
3 6. As long as I left the lid on the food that has sat out long, it is okay to eat. 7. If you let a food sit out for more than 2 hours and reheat it and make it really hot, it will be okay. 8. If a hamburger is brown in the middle, it has been cooked to a safe internal temp. 9. I eat a vegetarian diet, so I don t have to worry about food poisoning. 10. We should be scared to eat almost anything. Myth vs. Fact cont
4 Sanitation means following practices that help prevent disease It is estimated that each year 48 million Americans suffer from food-borne illness,128,000 get hospitalized, & 3,000 death happen (E-coli, Salmonella, Listeria) Children, pregnant women, and older adults are at most risk The illness can be mild (1-2 days) or severe and require hospitalization What is Sanitation?
5 Microorganisms- tiny living creatures visible only through a microscope Poor food handling practices allow these harmful microorganisms to grow and spread Bacteria is EVERYWHERE! It is carried by humans, animals, insects, and objects Food-Borne Illness
6 To keep food safe to eat 1. Keep yourself and your kitchen clean 2. Don t cross-contaminate 3. Cook food thoroughly 4. Refrigerate promptly 4 Basic Food Safety Rules
7 Personal hygiene is keeping yourself clean so you do not introduce harmful microorganisms into food as you handle it Washing your hands is the best way to stop spreading germs! Wet hands with hot water Lather with soap and rub for 20 seconds Scrub fingernails, back of hands, and wrists Rinse under warm water Dry with paper towel 1. Keeping yourself clean
8 Washing your hands before food preparation, after sneezing, coughing, using the rest room, and touching your face or hair Keeping hair away from face Wear clean clothes/apron (dirty clothing has bacteria) Don t handle food with an open cut or sore Avoid cooking and tasting the same spoon, and licking your fingers Wash hands after handling raw meat/eggs Personal Cleanliness
9 Keep pets out of kitchen! Wipe spills/remove dirty utensils Wash cutting board that has had meat on it before cutting anything else Don t wipe hands on dish towel-use separate towels so dishes don t get bacteria Don t use dish cloth that has been dropped on the floor 1. Keeping the kitchen clean
10 Occurs when harmful bacteria spread from one food to another Juices from raw meat, poultry, and seafood are large bacteria carriers Can happen by hands, food-contact surfaces, sponges, cloth towels, and utensils that touch raw food, are not cleaned, and then touch readyto-eat food If possible have 2 cutting boards: one for meat, poultry and seafood Microorganisms are easier to wash from plastic than from wood, but both can carry if not washed well 2. Cross Contamination
11 Bacteria grows fastest within a range that includes room temperatures During cooking high food temperatures normally kill most bacteria (165 F) With cold refrigerator temperatures, bacteria grow more slowly, yet remain alive Freezing stops bacteria from growing, but does not kill them 3. Cook Food Thoroughly
12 Ground meats: pork, beef, veal, lamb 155 degrees Seafood, pork, beef, veal, lamb: 145 degrees All poultry (whole or ground): 165 degrees Leftovers- Reheat temperature of all foods: 160 degrees Cooking meat thoroughly
13
14 The DANGER ZONE: Keep food hot: above 140 degrees Fahrenheit Keep food cold: below 40 degrees Fahrenheit Freezer temperature should be at 0 (32 F) degrees Clean refrigerator often Refrigerate dairy products and perishable items right away (2 hr rule) And never taste questionable food! 4. Refrigerate/Storage
15 Thaw frozen foods in the refrigerator, not on the counter! Thaw frozen foods in cold water in the sink, changing the water every 30 minutes. Microwave food on Defrost. *Which one do you think is the quickest way? Longest way? Defrosting Food! 3 WAYS
16 Storing foods Follow package directions Follow the principle of first in, first out Write the purchase date Raw meat should be stored on bottom shelf or refrigerator On a plate to catch juices Away from ready to eat food and open containers 4. continued
17 The four F s can spread disease: Flees Food Fungus Flies Symptoms of food poisoning: NDV Vomiting Nausea Diarrhea Things to remember
18 1. Have each student rub 1 Tbsp. cooking oil on their hands like lotion. 2. Sprinkle ½ tsp. ground cinnamon on each pair of hands. 3. The students need to rub the cinnamon with the oil all over their hands. 4. Assign each student in the unit a different hand washing method. 1.Cold water for 10 seconds (Red Kitchen). 2.Cold water for 15 seconds (Orange Kitchen). 3.Cold water for 20 seconds (Yellow Kitchen). 4.Warm water with soap for 10 seconds (Green Kitchen). 5.Warm water with soap for 15 seconds (Blue Kitchen). 6.Warm water with soap for 20 seconds (Purple Kitchen). 5. Have the students compare how clean each of their hands are. Note, who still has oil and cinnamon left. 6. Demonstrate and explain the importance of the temperature of water with the application of soap and friction to clean hands thoroughly. 7. It takes a minimum of 20 seconds to clean hands which is how long it takes to sing the ABC song. 8. Again, have all of the students thoroughly wash their hands singing the ABC song together. Hand washing activity
The 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 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 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 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 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 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 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 informationRonald McDonald House Charities of Eastern Wisconsin, Inc. Safe Food Handling for Volunteers
Ronald McDonald House Charities of Eastern Wisconsin, Inc. Safe Food Handling for Volunteers Updated February 2017 We Appreciate Your Support Thank you for volunteering to support our guest families by
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 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 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 informationSchools must comply with the local health regulations.
FOOD SAFETY The National School Lunch Program serves 26 million children healthy, affordable meals every school day and has a longstanding and outstanding record of food safety. All schools serving food
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 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 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 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 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 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 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 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 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 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 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 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 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 informationChapter 38: Safe Kitchen, Safe Food
Chapter 38: Safe Kitchen, Safe Food 1. Kitchen Basics Meal preparation is easier when a kitchen includes the basic equipment you need and is arranged efficiently. http://farm3.static.flickr.com/2 134/2200048601
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 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 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 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 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 informationSafe Food Handling You Don t Look So Well
If your job involves preparing, cooking, or serving food and you may be carrying an illness that can be transmitted through food - you are required to report your condition to your supervisor. Immediately
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 informationFOOD SAFETY TECHNIQUES FOR THE FOOD SERVICE WORKER
FOOD SAFETY TECHNIQUES FOR THE FOOD SERVICE WORKER APACHE COUNTY PUBLIC HEALTH SERVICES DISTRICT, ENVIRONMENTAL HEALTH SERVICES DIVISION P.O. Box 697 St. Johns, AZ 85936 (928) 337-7607 Fax (928) 337-7592
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 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 SAFETY TECHNIQUES FOR THE FOOD SERVICE WORKER
FOOD SAFETY TECHNIQUES FOR THE FOOD SERVICE WORKER APACHE COUNTY COMMUNITY DEVELOPMENT ENVIRONMENTAL HEALTH SERVICES DIVISION P.O. Box 238 St. Johns, AZ 85936 (928) 337-7527 Fax (928) 337-7633 INTRODUCTION
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 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 informationHygiene Rules in the Catering Sector
INFORMATION Hygiene Rules in the Catering Sector More than 100,000 cases of illness are reported every year in Germany that may have been caused by microorganisms in food, in particular bacteria, viruses
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 informationTel: e: HACCP: Hazard Analysis Critical Control Point First Principles
HACCP: Hazard Analysis Critical Control Point HACCP follows the principles of: 1. Assessing the potential food safety hazards in the work activities 2. Identifying the points where hazards occur and deciding
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 informationSpecial Event Food Provider Information Package
Special Event Food Provider Information Package January 2017 www.hnhu.org specialevents@hnhu.org This food provider information package includes: Food Safety Requirements at Special Events Food provider
More informationFood Management. Julia E. Gunn, RN, MPH T. Scott Troppy, MPH Andrew Ellington, BS
Food Management Julia E. Gunn, RN, MPH T. Scott Troppy, MPH Andrew Ellington, BS F ood-borne illness is a common problem. The Centers for Disease Control and Prevention estimates that approximately 76
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 informationHaldimand-Norfolk Health Unit Special Event Food Provider Application Package
January 2016 www.hnhu.org specialevents@hnhu.org Haldimand-Norfolk Health Unit Special Event Food Provider Application Package This food provider package includes: Food Safety Requirements at Special Events
More informationHaldimand-Norfolk Health Unit Special Event Food Provider Application Package
December 2015 www.hnhu.org specialevents@hnhu.org Haldimand-Norfolk Health Unit Special Event Food Provider Application Package This food provider package includes: Food Safety Requirements at Special
More informationHow do pathogenic germs get into the kitchen?
Frequently asked questions about protection against foodborne infections in private households BfR FAQ of 08 February 2018 Many people are concerned about pesticides or other chemical substances in food.
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 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 informationINFECTION CONTROL POLICY
Elder Street Early Childhood Centre INFECTION CONTROL POLICY PURPOSE: To minimise the risk of an outbreak of an infectious illness that the centre comes into contact with and to have appropriate control
More informationFood SAFETY. Retractable screens support outdoor food safety
Food SAFETY Cooking outside brings some savory scents to the summer breezes. Increasingly, however, cooking out is not just a summer activity. A Weber GrillWatch survey, in fact, showed that 49 percent
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 informationWASH Counseling Messages
3.12 NACS USER S GUIDE MODULE 3 WASH Counseling Messages Choose one or two areas from the messages below that clients feel they can improve. 1. Use treated water for drinking and store it safely. Treat
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 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 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 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 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 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 informationNavigating the New Requirements for Food Handling on a Budget. Norovirus Virions, Image Courtesy of PHIL
Navigating the New Requirements for Food Handling on a Budget Norovirus Virions, Image Courtesy of PHIL Provide an overview of the burden of Foodborne Illness (FBI) in the US and the impact specifically
More informationOffice of Child Care Food Handler Manual
Office of Child Care Food Handler Manual OFFICE OF CHILD CARE EARLY LEARNING DIVISION Revision Date: 2/2018 Food Handler s Manual Table of Contents Why Read This Book?... 4 How to use this book... 4 Waiver
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 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 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 informationWhy Read This Book? Some of the words in bold are explained in the glossary located in the back of this book.
Why Read This Book? Think about the last time you ate out. Was the food served hot? Did the restroom have hand soap and paper towels? The Health Department looks for these things to keep adults and children
More informationHOME & GARDEN INFORMATION CENTER
http://www.clemson.edu/extension/hgic HGIC 3503 1-888-656-9988 HOME & GARDEN INFORMATION CENTER The Clean Kitchen Test In the home, food safety concerns revolve around three main functions: food storage,
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 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 informationWhat Makes People Sick from Food? Four Causes of Food-borne Illness
Why Read this Manual? According to the Center for Disease Control, it is estimated that each year in the United States alone there are 76 million cases of foodborne illness resulting in 325,000 hospitalizations
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 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 Safety Your Self-Training Manual
Food Safety Your Self-Training Manual Oregon Department of Human Services Environmental Services & Consultation Section Table of Contents Why Read This Book? 1 This Belongs to You. 2 Instructional Goals
More informationSouthampton Craft Show Food Vendor Application Form
Southampton Craft Show Food Vendor Application Form The following is to be completed by each food vendor and forwarded to the Grey Bruce Health Unit one week prior to the craft show. A Public Health Inspector
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 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 informationA Handbook for Food Workers. Consumer Protection Division
A Handbook for Food Workers Consumer Protection Division SAFE FOOD HEALTHY CUSTOMERS A Handbook for Food Workers Revised August 2006 Offered By Consumer Protection Division Serving Tulsa City-County 4616
More informationSafety and Sanitation. Safety and Sanitation
Safety and Sanitation Safety and Sanitation When working with electric appliances, the safety rules are: 1. Keep your hands dry. Never use wet hands to shut off or handle electric switches. 2. Stand on
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 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 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 informationNavigating Food Safety
Navigating Food Safety Navigating Food Safety CHAPTER 1 INTRODUCTION TO FOOD SAFETY Objectives Define a foodborne illness Explain the effects of foodborne illnesses Identify ways to prevent foodborne
More informationsafefood for life Quiz
safefood for life Quiz Section 1: Introduction to food hygiene 1. Define the term food worker 2. Give 3 legal requirements for a food worker a. b. c. 3. List 3 causes of food poisoning. a. b. c. 4. What
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 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 informationTEMPORARY FSO/RFE PLAN REVIEW APPLICATION AND GUIDELINES. Working to build healthy communities every day
TEMPORARY FSO/RFE PLAN REVIEW APPLICATION AND GUIDELINES Working to build healthy communities every day Warren County Health District 416 S. East Street Lebanon, Ohio, 45036 (513) 695-1220 www.warrenchd.com
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 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 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 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 informationFOOD SAFETY POLICY. This policy is based on the procedures set out in the Children s Services Voluntary Food Safety Program (FSP).
CONTENTS 1. Food Safety Procedures 1. Introduction The centre prides itself on adhering to safe food handling and storage practices to prevent the contamination of food. It implements good personal hygiene,
More informationFood Safety 101. Contents
Food Safety 101 Contents 1) Food Safety Begins With You Personal Hygiene Handwashing Bare Hand Contact and Use of Gloves Proper Work Habits and Attire Foodborne Illness and Reporting Illnesses Responsibilities
More informationSANITATION AND SAFE FOOD HANDLING
BOSTON BOARD OF HEALTH REQUIREMENTS TEMPORARY FOOD SERVICE/HEALTH PERMITS: City of Boston Health Department Food & Beverage Permits must be applied for and issued prior to exhibiting, distributing or selling
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 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 Los Angeles County Department of Public Health Environmental Health www.publichealth.lacounty.gov/eh 5050 Commerce Drive, Baldwin Park, CA 91706 (626)
More informationApproval Signature: Date of Approval: July 7, 2011 Review Date: July 2014
Operational Directive: Infection Prevention & Control for Food Handling and Preparation Page 1 of 6 Personal Care Home/Long Term Care Facility Infection Prevention and Control Program Operational Directive
More informationFarmington Valley Health District 95 River Road, Suite C Canton, CT Phone (860) Fax (860)
Farmington Valley Health District 95 River Road, Suite C Canton, CT 06019 Phone (860) 352-2333 Fax (860) 352-2542 Avon Barkhamsted Canton Colebrook East Granby Farmington Granby Hartland New Hartford Simsbury
More information