1 Food Handler Certification Rule Frequently Asked Questions Regarding 410 IAC 7-22 The following questions and answers are based on current knowledge and are subject to change upon notification from the Indiana State Department of Health. Q #1: Which exams are allowable under the food handler certification rule? A: The Rule is examination based and does not include a training requirement. The Conference for Food Protection (CFP) has contracted with the American National Standards Institute (ANSI) to review and approve programs and examinations. The Rule requires the passage of an examination approved by ANSI. At this time, there are three (3) organizations that have applied for and received certification using the ANSI process and they are as follows: (other organizations offer these exams on behalf of these organizations, so visit for the most updated list of providers) ServSafe (Indiana Restaurant and Hospitality Association) (317) Food Safety Manager Certification Examination (The National Registry of Food Safety Professionals) (407) Certified Professional Food Manager (Prometric) (800) Q #2: When EXACTLY does each food establishment have to have one certified food handler in place at their establishment? A: See questions #15 & #16. Q #3: What if, upon inspection at an establishment, it is noted that the certification held by the designated food handler is not one that is ANSI approved as mentioned above? In other words, what if they don t hold a valid certification? A: It would be noted on the inspection report as a violation of 410 IAC It would be up to each individual local health department as to what timeframe for correction is given to the establishment. Penalties, if assessed, must be assessed in accordance with 410 IAC Q #4: After December 31, 2004, do the requirements for a person-in-charge still apply? A: Yes. Establishments are still required to have a person-in-charge on-site at all times. Keep in mind, the person-in-charge and the certified food handler may be two separate people. Q #5: Does there have to be a certified food handler on-site at each establishment at all times?
2 A: No. There just has to be one certified food handler employed at each establishment. There does, however, have to be a certified food handler responsible for all periods of the food establishment s operation. Q #6: Can the same person be employed by more than one food establishment and be designated as the certified food handler for more than one food establishment? A: No. The same person cannot be designated as the certified food handler for more than one food establishment except for the provisions set forth with regard to contiguous properties. Q #7: Using the example of a school corporation, if there is a kitchen coordinator within the corporation and that person is certified, is this sufficient for the whole corporation or must there be a certified food handler employed at EACH school? A: The same person cannot be designated as the certified food handler for more than one food establishment (even within the same corporation) except for the provisions set forth with regard to contiguous properties. There would need to be a certified food handler employed at each school location, unless exempted from the Certification Rule by menu (such as some satellite facilities). Q #8: Does the Rule apply to Temporary and Mobile Food Establishments? A: Yes, unless exempted from the Certification Rule by menu. Q #9: If a Temporary Food Establishment vendor has more than one unit/trailer at the same event, are they required to have a certified food handler for each unit/trailer? A: Due to Section 15(e) of the Rule regarding establishments located on the same property or on contiguous properties, only one certified food handler is required at each event regardless of the number of actual units/trailers the vendor operates. If, however, they operate in two separate events on different properties on the same day, they must have two separate certified food handlers responsible for the two separate operations. Q # 10: Does the Rule apply to not-for-profit organizations serving food? A: No. Under the definition of the term food establishment (IC ), a not-forprofit group is defined as either being or not being a food establishment. If an organization is not a food establishment, it is not subject to the requirements in IC (the Food Establishment Act) or IC (the Food Handler Certification Act). If a not-for-profit group meets the definition of a food establishment, such as when they are operating in a restaurant or cafeteria setting with an extensive menu; or are operating as a civic, fraternal, veterans, or charitable organization operating more than 15 days (IC (b)(5) or (6), the organization may be subject to 410 IAC 7-24 (Retail Food Establishment Sanitation Requirements) and any licensing/fees administered by a regulatory authority; however, such a not-for-profit organization is not required to have a Certified Food Handler based on 410 IAC (k) (the Food Handler Certification Rule). Under 410 IAC , the organization must have a person who demonstrates knowledge by either having no critical violations during an inspection or by correctly responding to inspector s questions. An organization not required to have a Certified Food Handler may voluntarily employ a CFH as a matter of preference, or in order to meet the requirement to demonstrate knowledge under section 118 of the Retail Food Establishment rule.
3 Q #11: Does the Rule apply to Assisted Living Facilities? A: No. They are exempt. Q #12: Does the Rule apply to Aging and In-Home Services (or facilities similar to that which are mainly food service organizations not really food preparation ). In other words if food is prepared at a central commissary and merely opened and served at the site do they have to comply with the Rule? A: If the food is prepared at a central commissary (which would need to be in compliance with the certification requirements), and served in its pre-packaged form at the sites, they would be exempt from the certification requirements. If, however, they open the food prior to serving it, they would not be exempt (unless the menu items themselves are listed in the exemptions). Q #13: What if an establishment does not have any documentation as to the certified food handler s identity, proof of certification, etc.? A: Section 18 of 410 IAC 7-22 addresses the penalties that may be assessed for such a violation as it is the responsibility of the certified food handler to provide the certificate, letter, or document for verification of passing the examination Q #14: Are the penalties stated in Section 18 of 410 IAC 7-22 assessable to the owner, operator, or person-in-charge of the establishment found in violation? A: These penalties, as with most all penalties assessed to food establishments, are assessable to the legal owner of the facility. In the case of an incorporated entity, the penalties are usually assessed to the legally named corporate officer(s). These penalties are not meant to be assessed to an employee. Q #15: What if the establishment is just opening or if it changes ownership? How long do they have to come into compliance and have a certified food handler in their employment? A: In either of those circumstances, they have 6 months to come in to compliance with the rule. (See NOTE in the answer below for an explanation on the length of time given for compliance.) Q #16: What if the certified food handler leaves the establishment and there are no other food handlers who are certified at the establishment? How long do they have to come into compliance and have a certified food handler in their employment? A: The establishment has 3 months to come in to compliance with the rule. (This applies to Temporary Establishments as well. This, however, will be difficult to enforce as they are, in most cases, transient between counties. This will require some discussion to determine the best method for compliance and information sharing between counties. We will update the answer to this question when a better method is in place.) NOTE: Food establishments changing ownership or just beginning operation are given a bit more time to come into compliance than food establishments whose certified food handler terminates employment because it will normally take a new facility (or one under new ownership) a bit longer to familiarize themselves with applicable food regulations and it is more feasible that they might need a longer period of time to sign up and prepare for an examination. Whereas, an already-operating food establishment is more likely to be able to simply designate another employee to become certified.
4 Q #17: What if the establishment s certified food handler terminates employment with the facility (leaving the establishment without a certified food handler for up to 3 months in accordance with the rule) --- then the establishment gets another food handler certified who leaves after a short while, etc., and on and one --- when does this become a pattern of continuous 3 month intervals of establishments without certified food handlers? How do we avoid abuse of the rule of coming back into compliance when the certified food handler leaves employment? A: You would have to use the normal methods of enforcement (such as for willful noncompliance, or repeat violations, etc.) that you have in your local Ordinance. You can also use the penalties in the Certification Rule. Q #18: Are inspectors supposed to check frequently for compliance with the certification rule or just during routine inspections? A: For practical reasons, it is reasonable to assume that inspectors will only check for compliance with the certification rule during regular inspections or complaint investigations, but may check at any reasonable time. Q #19: Under Section 15(g), it states (among the other exemptions) that establishments only involved in heating when it is the only step for a bakery product are exempt from the certification requirement. Is baking considered heating? A: With respect to this particular exemption, baking is not the same as heating. Therefore, if an establishment is baking something -- they are not exempt from the Certification Rule. Q #20: Are Bed and Breakfast establishments required to meet the certification requirements? A: No. Bed and Breakfast facilities are not considered Retail Food Establishments, so they are exempt under the Certification Rule. Q #21: Once certified, how often will each certified food handler have to renew their certification? A: Depending on the exam they choose, they ll have to renew their certification at the interval set forth by that testing organization. In general, MOST are renewable every five years due to the ongoing changes in the science of food protection; however, none can exceed five years. Q #22: How will local health departments keep track of the certified food handlers employed by each food establishment? A: As the enforcement of the certification requirements and tracking mechanism will be up to each local health department, the following are merely suggestions to promote consistency throughout the state. It is also important to realize that due to the transient nature of employees in the food industry, maintaining a current listing of certified food handlers per establishment will be extremely difficult. We can only do our best to update the information as it is made available to us or as we request it. The following ideas could be used for monitoring and tracking the certified food handlers identified by each food establishment by a local health department: 1. A question could be added to the permit application where the establishment must identify the name of and position held by their certified food handler. If not already in place, a database could be created to ensure that multiple food establishments are not being represented by the same certified food handler.
5 2. A note could be made on the inspection report during routine inspections of whom the establishment identifies as their certified food handler. Again, this could be put into a database for tracking and updating the information provided on the yearly application. 3. A copy could be requested from each establishment of the document [required in Section 15(c)] that proves their employee successfully passed an approved examination. This copy could be put into the establishment s file and updated as necessary. If there is a question of whether someone is actually employed by the establishment, employment records or timecards could be requested for verification. 4. At some point in the future, it may be beneficial to look into some sort of statewide, interactive, web-based database for reference and enforcement. The Indiana State Department of Health s FIRMS computer program is also designed to help track this and could be utilized at some point in the future. Q #23: Does the certification or certificate need to be posted in a conspicuous location (i.e.; next to the local permit)? A: There are no requirements stated in 410 IAC 7-22 with regard to the posting of the certificate or documents of proof. Q #24: If the employer pays for the certification of the individual, can the employer refuse to give the individual employee the certificate they received for training should the employee terminate employment with that establishment? A: That is a legal question and one that would have to be dealt with between the establishment, the employee, and possibly an attorney as they see fit. As for the potential for ghost employment refer to the above list of ideas for verifying employment. Q #25: Could it be worked out that whoever conducts certification be requested to send a copy of the certificate (or a list) to the local health department to assist in keeping track of certified food handlers? A: Although this arrangement would be extremely helpful to the local health department, it will probably be very labor intensive for those offering the exams for the following reasons: (1) many times there are multiple counties represented in one sitting of an exam making recordkeeping, copying and mailing a hardship on those entities; (2) the cost of copying, mailing, etc. would need to be absorbed by the entity offering the exam; (3) normally it isn t a requirement to determine the county in which the examinee works in [merely where they live] therefore, making it difficult for the entity offering the exam to know which county health department to inform. This request could be made by any local health department to entities offering the exams but it would need to be voluntary at this point. Q #26: Can a local health department deny the issuance of a permit/renewal based on the fact that the establishment cannot produce proof that they employ a certified food handler? A: Section 18 of 410 IAC 7-22 addresses the penalties that may be assessed for such a violation as it is the responsibility of the certified food handler to provide the certificate, letter, or document for verification of passing the examination. Further, if you adopt the Certification Rule into your local ordinance, it s possible you could use non-compliance with it as a basis to deny a permit.
6 Q #27: If a retail food establishment s only food product in question is a non-potentially hazardous food product that they package themselves, but it is not hermitically sealed, are they exempt from the certification requirements? A: Yes. Q #28: If a retail food establishment s only food products are cotton candy and carmel apples, are they exempt from the certification requirements? A: No. These food products, although non-potentially hazardous, are not listed in the exemptions therefore, they must meet the certification requirements. The exemption dealing with packaging foods that are not potentially hazardous really is intended to apply to establishments which merely package the food not those that prepare it AND package it. For instance, if an establishment merely re-packages bulk flour or nuts, they d be exempt from the certification requirements. Q #29: If a retail food establishment s only food product handled in open form is deli meats (that are sliced and packaged), are they exempt from the certification requirements? A: No. Q #30: Are retail meat markets exempt from the certification requirements? A: No. These types of establishments engage in the handling of open, potentially hazardous foods and must comply with the certification requirements. Q #31: If a retail food establishment s only food product in question is a drink made by combining a powder and water (such as a protein drink), are they exempt from the certification requirements? A: Yes. This meets the intent of the exemption dealing with beverages. Q #32: Does the certified food handler s original certificate need to be on-site or would a copy of it that is kept at the establishment meet the intent of the rule? A: The Rule does not specifically state that the original certificate has to be kept on-site --- but for the sake of preventing the potential for a food handler to provide copies to multiple food establishments --- the original certificate would be preferable (not mandatory). Q #33: What is the minimum age for food handler certification? A: It doesn t appear there are minimum ages for taking any of the approved exams however, you would want to check with each exam provider for the specifics on this requirement. Q #34: If there is a privately operated retail food establishment inside of a hospital (which is exempt from certification), for example, does the privately owned retail food establishment need to employ a certified food handler? A: Yes. If the retail food establishment is not operating under the hospital s license and is licensed and inspected by a local health department (which may be the case in some situations), the retail food establishment will need to comply with the Certification Rule.
7 Q #35: What if the certified food handler is not a manager and/or does not have any oversight capacity within the establishment. In other words, if the certified food handler is a line cook and does not hold a managerial position does this meet the intent of the Rule? A: The Rule states that the definition of a food handler could be: an owner, an operator, a manager, or an employee of a food establishment. But it further states: and is responsible for or oversees the storage, preparation, display, or serving of food to the public. Therefore, the certified food handler must meet both criteria and must have some oversight capacity. This would need to be determined and handled on a case-bycase basis to determine the actual duties of that individual to see if the intent of the Rule is being met. Q #36: If a retail food establishment s only food product in question is either nachos with chili sauce (vs. only cheese sauce) or pretzels with dips/sauces (vs. plain) are they exempt from certification requirements? A: No these slight additions to the menu are not covered in the exemptions and would therefore put the establishments over the limit and would require them to meet the certification requirements. Q. #37 Does a Farmer selling at a Farmers Market or at a stand on their farm need a food handler permit. A: Yes, if there is any preparation beyond brushing off produce or selling non-exempt foods. Q. #38 Does a local health department have the authority to enforce the Certification Rule if they have not requested and received permission from the state health commissioner. A: Technically no, yet there are conflicts in other state law since local health departments are required to enforce the rules of the state. So the answer is not clear, but to be totally sure it is advisable to complete the simple one page application and have it signed by the health officer or Administrator and it will be automatically approved in writing once received in this office.
8 THIS MAY NOT BE AN ALL-INCLUSIVE LIST AND IT IS SUBJECT TO CHANGE WHEN FURTHER INTERPRETATIONS ARE GIVEN, BUT IT MAY BE HELPFUl EXEMPT FOOD ITEMS Heating or serving precooked foods Any prepackaged food sold in its original package, either potentially or non-potentially hazardous Popcorn, kettle corn, caramel corn, and chips Shaved ice products and ice Cotton candy, elephant ears & funnel cakes Continental breakfast items (i.e., rolls, coffee, juice, milk, cold cereal) Pretzels with open dips (i.e., cheese and marinara that are pre-manufactured) Roasting and grinding of coffee beans Deli s that only serve pre-sliced meat and cheese Deli s serving pre-manufactured salads (i.e., potato and macaroni salads) Baked goods (i.e., bread, doughnuts, rolls, cookies) Confectionaries (i.e., candy, jams, jellies) Any non-potentially hazardous beverages (i.e., slushies, wine, beer, soft drinks) Spices and dry rubs Vegetables, fruit and herbs (i.e., produce stands that are not cutting melons) Hot dogs with simple condiments (i.e., ketchup, mustard, relish) Canned soups, sauces, and dips Waffles and pancakes, syrup Honey, maple syrup and sorghum Air-cooled hard boiled eggs NON-EXEMPT FOOD ITEMS Ice cream not packaged Unpackaged drinks/beverages that are composed of potentially hazardous food ingredients (i.e., milk shakes, coffee and smoothie drinks made with dairy products) Cooking raw meat products (i.e., hamburgers, chicken, sausage, bacon, steaks, and pork) Potentially hazardous food handling (i.e., meat cutting rooms, deli s slicing meat and cheeses) Cream pies made from scratch Soups and gravies made onsite with potentially hazardous foods Eggs prepared on site Sandwiches prepared onsite with potentially hazardous foods Dipping sauces prepared onsite with potentially hazardous foods Processed foods prepared onsite (i.e., such as acidified, low acid canned, smoked and garlic and oil mixtures) Other foods prepared onsite with potentially hazardous foods (i.e., tacos, salads, egg rolls) Hot dogs and nachos prepared onsite with potentially hazardous food toppings Cutting of melons and raw seed sprouts Seafood (i.e., fish, crustaceans, molluscan shellfish)
9 Summary of Code Requirements State Contact Food Protection Web Address Requirements: Is Food Safety Training Required for: Managers Food handlers Certification Exam Required? Re-Certification Exam Frequency? Local Requirements Training courses Indiana Food Handler Certification at a Glance State requires that a person in charge who is a Certified Food Handler must be present during all hours of operation in non-exempt Food Establishments. In order to be a Certified Food Handler, this person must pass an approved exam. Indiana State Department of Health Food Protection Program 2 North Meridian Street, 5C Indianapolis, IN Yes Person in charge is expected to teach food safety to employees Yes Every 5 years Cannot exceed State Requirements; may be enforced through local ordinances. Local Health Departments may impose fines for non-compliance based on Indiana code. State does not approve training courses. Types of Entities That are Exempt Area agency on aging (designated un IC ) nutrition serving sites Assisted living facilities Bed and breakfast establishments Community Mental Health Centers (private and public) Hospitals (licensed under IC 16-21) Health Facilities (Nursing Homes and continuing care facilities licensed under IC 16-28) Indiana Public Schools (IC ) (IC (b)(1)(D)) A private gathering of individuals who separately or jointly provide or prepare and consume their own food or that of others attending the gathering, regardless of whether the gathering is held or public or private property Tax Exempt organizations See FAQ # 10. REVISED 11/29/2010
SCHOOL DISTRICT NO. 36 (SURREY) 1. Provincial Legislation All food service events are governed by the Food Premises Regulations of the Health Act of the Province of British Columbia and must comply with
California s Cottage Food Law Shermain Hardesty UC Small Farm Program What s California s Cottage Food Law? AB1616 CA HomeMade Food Act--passed in 2012 Primary objectives were to: Promote local economic
COUNTY OF LAKE HEALTH SERVICES DEPARTMENT Division of Environmental Health 922 Bevins Court, Lakeport, CA 95453-9739 Telephone 707/ 263-1164 FAX: 263-1681 TEMPORARY FOOD FACILITY PERMIT APPLICATION Failure
Food safety in non-profit organisations April 2015 Food safety in non-profit organisations Published by the State of Queensland (Queensland Health), April 2015 This document is licensed under a Creative
Low Fat Diet after Cardiac Surgery With or Without Chyle Leak What is chyle? Chyle (sounds like kyle) is a milky white fluid that contains protein, fat, cholesterol, lymphocytes, and electrolytes. It is
Level 2 Dysphagia Mechanically Altered* This diet consists of foods that are moist, soft-textured and easily formed into a bolus. All foods on Level 1 are. Meats and other select foods may be ground or
Illinois Department of Revenue Regulations Title 86 Part 130 Section 130.310 Food, Soft Drinks and Candy TITLE 86: REVENUE CHAPTER I: DEPARTMENT OF REVENUE PART 130 RETAILERS' OCCUPATION TAX Section 130.310
Complying with the Philadelphia Trans Fat Ban A Guide for Restaurants, Caterers, Mobile Food-Vending Units and Other Food Service Establishments `` The Philadelphia City Council passed legislation in February
Keeping It Legal: Regulations and Licenses for Growing and Selling Food in Oregon Adapted from Growing Farms Online, a comprehensive training program for beginning farmers, from the OSU Small Farms Program.
Meal Planning for a Mushy Soft Diet After Nissen Fundoplication Name: Date: Dietitian: Telephone: Questions? CALL YOUR DIETITIAN! Patient Food and Nutrition Services University of Michigan Hospital 1500
APPLICATION GUIDE - FOOD PREMISES LICENCE Note: For Classes 3-4 at Public Markets, please refer to the New Brunswick Guidelines for Food Premises at Public Markets. You may also contact the nearest Health
Hennepin County Public Health Department Epidemiology and Environmental Health Epidemiology: (612) 543-5230 1011 First Street South, Suite 215 Environmental Health: (612) 543-5200 Hopkins, MN 55343-9413
GUIDELINES FOR CONSISTENCY MODIFICATIONS OF FOODS AND LIQUIDS 1. Alterations to the consistency of foods and/ or liquids presented to the individual are made in accordance with the recommendation of an
A Beginner s Guide to Carbohydrate Counting This slide show explains: What foods contain carbohydrates How much of these foods you can eat Where to look up the carb content of foods Pia has a Bachelors
RÉVEILLON 2016 PROGRAM 8 pm Cocktail Shows 9 pm Buffet Dinner Table wines, juices, mineral water, coffee and after dinner drinks Shows Midnight Sparkling wine service with raisins Open bar 02 am Supper
PART 5 INTRO TO EATING WITH DIABETES When you have diabetes be careful about what you eat to help you control your blood sugar. Foods are in three main groups: Carbohydrates (Carbs) Higher Carbohydrates
City of Omaha Restaurant and Drinking Places Occupational Privilege Tax The City of Omaha enacted an occupation tax on restaurants and drinking establishments effective October 1, 2010. The tax ordinance
TEMPORARY FOOD EVENT PERMIT PACKET INSTRUCTIONS TO FOOD VENDORS BACKGROUND Temporary food events have been responsible for causing major food borne disease outbreaks due to improper temperature control,
Diet for Oral Surgery/Wired Jaw After oral surgery no chewing is allowed for a period of 4-8 weeks. During this time you will need a blenderized or liquid diet. This pamphlet will help you to get adequate
100 Gram Fat Diet for 72 hour Fecal Fat Collection The fecal fat test will help find out if you have steatorrhea (that is, excess fat in bowel movements due to the body not being able to absorb fat). To
phasing out ARTIFICIAL TRANS FAT in Cambridge Food Service Establishments How to Comply: What Restaurants, Caterers, Mobile Food Vendors, and Others Need to Know SUMMARY OF REGULATION In 2009, the City
CLINTON COUNTY HEALTH DEPARTMENT 930-A FAIRFAX St., Carlyle IL, 62231 PHONE 594-2723 www.clintonco.illinois.gov MEMORANDUM TO: FROM: Food Service and Food Retail Establishments Holly Timmermann, LEHP Environmental
Frequently Asked Questions Food Handler Training in Illinois The following answers are based on Public Act 098-0566 and proposed rules that are in the review process. Answers are subject to change. Who
1800 Calorie Meal Plan Meal Portion Food Calories DAY 1 Breakfast 1 cup Hot Oatmeal, cooked, unsweetened 150 1 banana 120 1 Amy s Bean & Rice Burrito 280 (in the frozen foods section of your grocery store
Temporary Event VENDOR Guidelines Dear Event Food Vendor: Please be aware of the following requirements: VENDORS In order to participate in a Temporary Food Event you will need to complete the following
INFORMATION BULLETIN #29 SALES TAX FEBRUARY 2012 (Replaces Information Bulletin #29 dated January 2012) DISCLAIMER: SUBJECT: DIGEST: Information bulletins are intended to provide nontechnical assistance
Cottage Foods Act Frequently Asked Questions WEBINAR AND RESOURCES For more information, check the Colorado Department of Public Health and Environment Division of Environmental Health and Sustainability
Business Tax Division Sales & Use Tax P.O. Box 530 Columbus; Ohio 43216-0530 www.tax.ohio.gov ST 2004-01 Food Definition, Issued May, 2004; Revised June, 2007 and May, 2015 The purpose of this information
MEAL PLANNING FOR MECHANICAL SOFT DIET Definition of Terms Calories Protein Blenderized Pureed Units of energy. A nutrient used by your body for growth and repair. The best sources are milk, meats, fish,
Allergen/Specialty Information 1. Egg 2. Fish 3. Milk 4. Peanut 5. Shellfish 6. Soy 7. Tree Nuts 8. Wheat/ Gluten 9. Vegetarian 10. Vegan The health and safety of our guests are top priorities at Hacienda
Downtown St. Paul Banquet Menu Catered By: 175 W. 7th Street, St. Paul, MN 55102 (651) 556-1420 www.theliffey.com Catering Coordinator: Whitney Gale (612) 252-1639 WhitneyG@CaraIrishPubs.com Menu Created
New Hampshire Department of Health and Human Services Division of Public Health Services, Food Protection Section Homestead Food Products: Frequently Asked Questions There are two types of Home Food Operations
Cottage Food Legislation Frequently Asked Questions Are pet treats included under the Cottage Food Law? No. The Cottage Food guidance document applies to human grade food only. Can I produce and sell cooked
NUTRITION CONDITIONING GOALS FOR ATHLETES Leslie Bonci, M.P.H., R.D. (412)432-3674 or email: email@example.com Director- Sports Medicine Nutrition University of Pittsburgh Medical Center Health System
Milk and dairy free diet Why does my child need to follow a milk and dairy free diet? Your child has an allergy to milk and dairy products, and their ingredients. An allergic reaction to milk and dairy
Blenderized & Pureed Recipes While you are having difficulty chewing or swallowing, use these recipes for preparing pureed meals. Use the recipes as a base for developing your own recipes. Be creative!
FARMERS MARKET GUIDELINES A Farmers Market is a short-term operation for the sale of produce and prepared food products under the direction of a designated operator. This guideline also applies to flea
BANQUET & CATERING MENU Shamrock Heights N5525 Old Hwy 45 New London, WI 54961 (920) 982-9993 www.shamrockheightsgolf.com Banquet and Catering Menu New London, WI (920) 982-9993 All menu items are only
The abbreviation to the left of each menu item indicates the meal pattern component supplied. The following abbreviations are used: G/B = Grains/Breads; M/MA = Meat/Meat Alternate; F/V = Fruit/Vegetable;
Heart Healthy Diet: Tips for Lowering Cholesterol and Fat in Your Diet Cholesterol Saturated Fats Polyunsaturated and Mono-unsaturated Fats This fat-like substance is needed for good health. However, high
FDA USE ONLY USE BLUE OR BLACK INK ONLY Date: (MM/DD/YYYY) Section 1 - TYPE OF REGISTRATION 1a. O DOMESTIC REGISTRATION O FOREIGN REGISTRATION 1b. O INITIAL REGISTRATION O UPDATE OF REGISTRATION INFORMATION
Healthy Meals for Swimmers on the Go Notes on BREAKFAST - Start your day off right! Try pancakes, waffles, french toast, bagels, cereal, English muffins, fruit or juice. These foods are all high in carbohydrates.
10 Week Nutrition Plan Welcome and thank you for your interest in taking the next step to health! We hope you find this eating plan a starting point to making healthier food choices and a tool to reach
My Diabetic Meal Plan during Pregnancy When you have diabetes and are pregnant, you need to eat small meals and snacks throughout the day to help control your blood sugar. This also helps you get in enough
2008 High Energy, High Protein, Low Fiber Guidelines Registered Trade Mark High Energy, High Protein, Low Fibre Guidelines Eating well, even though you may not feel hungry, is an important part of taking
Eat More, Weigh Less? How to manage your weight without being hungry 607 calories 293 calories Department of Health and Human Services Centers for Disease Control and Prevention Can you weigh less without
Carbohydrate Counting for Pediatric Patients With Type 1 Diabetes Review Date 4/08 K-0591 Program Purpose To increase knowledge of carbohydrate counting and insulin management skills for those caring for
DOCUMENT PACKAGE FOR CHESTER SUNDAY MARKET Market Time: Sundays, 10:00 am 1:00 pm June 14 through October 11, 2015 To apply for a space please submit your application by May 30, 2015: MISSION Chester Sunday
Nutrition Pointers: Fruits and Veggies Eat as many as possible try filling half your plate with fruits and veggies. Fruits and veggies are good for you whether they are fresh or frozen. Go for a wide variety
Winter 14 Healthy Eating For Your Kidneys (For People Not on Dialysis) BC Provincial Renal Agency If you have kidney disease, you may need to change the food you eat. Changes will depend on your appetite,
Guidelines for Offering Healthy Foods at Meetings, Seminars and Catered Events Guidelines for Offering Healthy Foods at Meetings, Seminars and Catered Events The School of Public Health at the University
Healthy Eating During Pregnancy Pregnancy is a time of great change. Your body is changing to allow your baby to grow and develop. Good nutrition will help you meet the extra demands of pregnancy while
California School Nutrition Association June 2006 Summary of Requirements for Foods & Beverages Sold in California Schools The following is a summary of requirements for food sales in California schools.
CULINARY ARTS COURSE DESCRIPTIONS Beginning Production and Baking Certificate 16 Credits CUA 101 CULINARY PROGRAM FUNDAMENTALS 2 Credit Hours Covers the basic rules of sanitation, food borne illnesses,
weekly meal menu Dinner: July 10-14 20 minutes before dinner: 1 tablespoon coconut oil in warm water Before bed: Monday Paella Broccoli with coconut oil and spices Baby greens with Asian dressing (or glass
DOWNTOWN COLLEGE PARK FARMERS MARKET VENDOR HANDBOOK - 2014 SEASON Please read this vendor handbook carefully. It outlines the rules and guidelines for the Downtown College Park Farmers Market. If accepted
Heart healthy diet: 8 steps to prevent heart disease Changing your eating habits can be tough. Start with these eight strategies to kick start your way toward a heart healthy diet. By Mayo Clinic Staff
Carbohydrate Counting for Patients with Diabetes Lauren Dorman, MS RD CDE Registered Dietitian & Certified Diabetes Educator Program Purpose To increase knowledge of carbohydrate counting skills for nurses
Farmer s Markets Regulatory Considerations for Tennessee Food Manufacturers Mike Brown Outreach Coordinator Tennessee Department of Agriculture Agencies Federal USDA Meat and Poultry Catfish Egg Products
Tips for Shopping Wisely at the Grocery Store For successful planning, be sure to keep in mind: u The maximum amount you can spend on food. u The five basic food groups. Plan Ahead Start With A Meal Plan
Loudoun County Health Department P.O. Box 7000 1 Harrison Street Southeast Leesburg VA 20177-7000 Temporary Food Guidelines and Information Packet Temporary Food Coordinator: Tamara Shellenberger E-Mail:
A Correlation of Foundations of Restaurant Management & Culinary Arts Levels One & Two, 2011 Virginia Tasks and Competencies for Culinary Arts I Level INTRODUCTION This document demonstrates how well Pearson
internet, linens, paper pads, pens and one water Base Meeting Package Food and Beverage not Included Daily Rates Room Capacity Tables Capacity Theatre Garden Room 125 175 Valley View Room 100 125 Pavilion
Culinary Arts Program Syllabus Organization Washburn Institute of Technology Program Number 12.0505 Instructional Level Certificate Target Population Grades 11 & 12 Post-secondary Description This program
Egg free diet Why does my child need to follow an egg free diet? Your child has an allergy to eggs. An allergic reaction to eggs may cause: rashes, hives swelling of the face, lips and tongue shortness
CHILD DEVELOPMENT CENTER/FAMILY CHILD CARE WEEK 1 DATES: December 29 - January 2, 2015 Diced Peaches Grape Juice Banana Slices Orange Slices Pineapple Juice English Muffin Whole Wheat Waffles Rice Krispies
Following a 2 gram sodium diet Your health care provider has asked you to follow a 2 gram sodium diet. This is a diet that moderately restricts the amount of sodium you eat. About ⅓ of the sodium in our
FARMERS MARKET VENDOR GUIDE A Guide for Farmers and the Consumer Arkansas Department of Health and Arkansas Agriculture Department April 2014 Table of Contents Introduction 3 ARKANSAS DEPARTMENT OF HEALTH
ccl-foodinfo 1/28/16 FOOD DEALER LICENSE INFORMATION Office of the City Clerk License Division 200 E. Wells St. Room 105, Milwaukee, WI 53202 (414) 286-2238 e - mail address: firstname.lastname@example.org www.milwaukee.gov/license
Job Ready Assessment Blueprint Culinary Arts Level 2 Cook Test Code: 4336 / Version: 01 Copyright 2012. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information
Assessment Blueprint ACF Culinary Arts Certification Test Code: 3990 and 3991 / Version: 01 Copyright 2013. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information
McDonald's USA Nutrition Facts for Popular Menu Items We provide a nutrition analysis of our menu items to help you balance your McDonald's meal with other foods you eat. Our goal is to provide you with
Starting a Small Food Business in Wisconsin How do you go about getting permission to market your famous barbeque sauce? Or what if you wish to sell pickles or homemade jam at the local farmers market?
Menu item contains this allergen WINGS Traditional Chicken Wings Boneless Chicken Wings Traditional and Boneless Wing Combo TENDER AND MAC Naked Tenders without Grill Seasoning Naked Tenders with Grill
Carbohydrate Counting for Patients With Diabetes Review Date 4/08 D-0503 Program Objectives At the end of the session you will know how to: Define carbohydrate counting Identify the relationship between
Variations in ingredients and preparation, as well as substitutions, will increase or decrease any stated nutritional values. MENU SELECTION Fire Starters Crowd Pleaser Crowd Pleaser with Pulled Pork Buffalo
III.A. CONNECTICUT STATE BOARD OF EDUCATION Hartford TO BE PROPOSED: April 6, 2015 RESOLVED, That the State Board of Education, pursuant to Section 10-215f of the Connecticut General Statutes, approves
GST/HST Info Sheet GI-064 February 2010 Harmonized Sales Tax for Ontario Point-of-Sale Rebate on Prepared Food and Beverages The Government of Ontario has proposed a harmonized sales tax (HST) which will
LIST OF APPROVED FOOD ITEMS FOR LIGHT REFRESHMENT RESTAURANTS Licensed light refreshment restaurants may only prepare and sell one of the following groups of food items f consumption on the premises Group