Food Safety is in Your Hands! Alejandra Menjivar Community Nutrition Educator & Alejandra Navarro Community Nutrition Educator

Save this PDF as:
 WORD  PNG  TXT  JPG

Size: px
Start display at page:

Download "Food Safety is in Your Hands! Alejandra Menjivar Community Nutrition Educator & Alejandra Navarro Community Nutrition Educator"

Transcription

1 Food Safety is in Your Hands! Alejandra Menjivar Community Nutrition Educator & Alejandra Navarro Community Nutrition Educator

2 Today s Class Food Safety is Important Good Personal Hygiene Receiving and Storing Food Safely Evaluating and Transporting Food Safely Cleaning and Sanitizing 2

3 How Food Becomes Unsafe X Hazards from the Environment X X Biological Physical Chemical

4 How Food Becomes Unsafe Hazards From People Poor personal hygiene: Transferring pathogens from your body to food Cross-contamination: Transferring pathogens from one surface or food to another Page 1-2

5 How Food Becomes Unsafe Hazards From People Time-temperature abuse: Letting food stay too long at temperatures that are good for pathogen growth Poor cleaning and sanitizing: Transferring pathogens from incorrectly cleaned surfaces to food Page 1-2

6 Apply Your Knowledge What is the problem? Leaving raw chicken breasts on a pallet in a loading area that is not refrigerated A. Time-temperature abuse B. Poor personal hygiene C. Cross-contamination D. Poor cleaning and sanitizing Page 1-2

7 Apply Your Knowledge What is the problem? Sneezing on food A. Time-temperature abuse B. Poor personal hygiene C. Cross-contamination D. Poor cleaning and sanitizing Page 1-2

8 Apply Your Knowledge What is the problem? Keeping produce that raw meat juices have leaked on A. Time-temperature abuse B. Poor personal hygiene C. Cross-contamination D. Poor cleaning and sanitizing Page 1-2

9 Understanding Food Allergies What Are the Most Common Food Allergens? Page 1-4

10 Preventing Food Allergen Contamination Prevent Cross-Contact: Clean and sanitize surfaces that have come in contact with an allergen. Inspect food packaging for leaks or spills that can cause cross-contact. Wash hands and change gloves after handling allergens and before handling allergen-free food. When possible, store food with allergens separately. Page 1-5

11 Apply Your Knowledge Activity 1-5 Which Food Item(s) Is a Common Food Allergen? A B Tea Cod Page 1-5

12 Apply Your Knowledge Activity 1-5 Which Food Item(s) Is a Common Food Allergen? A B Wheat flour Melons Page 1-5

13 Apply Your Knowledge Activity 1-5 Which Food Item(s) is a Common Food Allergen? A B Peanut butter Crab legs Page 1-5

14 Apply Your Knowledge Activity 1-5 Which Food Item(s) Is a Common Food Allergen? A B Squash Neither Eggplant Page 1-5

15 Reading Hepatitis Article: 15

16 How and When To Wash Your Hands VIDEO 16

17 How and When To Wash Your Hands 17

18 Using Hand Antiseptics If you use hand antiseptics: NEVER use them instead of hand washing, unless you do not have access to wash your hands. Use an antiseptic after washing hands. Wait for the antiseptic to dry before touching food or equipment or putting on gloves. Follow manufacturer s directions. 18

19 Is This a Safe Practice? Why or Why Not? 19

20 Stocking The Hand washing Sink: A stocked sink should have: Hot and cold running water Liquid soap Single-use paper towels or hand dryer Garbage container 20

21 What s Wrong With This Picture? Page 2-6

22 Apply Your Knowledge Activity 2-9 Reporting Illnesses Which symptoms must be reported to your director or supervisor? A. Vomiting B. Jaundice C. Sore throat with a fever D. Being very tired E. Diarrhea F. Headache Page 2-9

23 Reading Salmonella Outbreak 23

24 Controlling Time and Temperature During Receiving What Is Important About This Temperature Range? This is the Temperature Danger Zone. Pathogens on food can grow in this range and cause a foodborne illness. 24

25 Controlling Time and Temperature During Receiving The Temperature Danger Zone: Food temperatures must be controlled From pick-up from the donor or food bank to handoff to client Includes time food spends in the warehouse, on the truck, and at the agency 25

26 Apply Your Knowledge 3-4 Activity Is the Delivery Safe? 1. Identify each situation that may be unsafe? A. The door lock on a food delivery truck is broken. B. Mice are spotted inside a food delivery truck. C. A delivery truck is transporting food at 38 F (3 C) D. A case of home-canned jelly is found inside a delivery truck Page 3-4

27 Apply Your Knowledge 3-4 Activity Is It the Correct Temperature? 1. Identify each item that was not received at the correct temperature A. Frozen meat received at 38 F (3 C) B. Bags of cut lettuce received at 50 F (10 C) C. Bags of cut melons received at 45 F (7 C) D. Milk received at 50 F (10 C) Page 3-4

28 Storing Food Safely General Storage Guidelines: Store food at least six inches (15cm) off the floor. Store food away from walls. Page 3-5

29 Storing Food Safely 29

30 What Is the Purpose of Sell by Date? A. Used for tracking and recall B. Tells the store how long to display the product for sale C. Date by which the product should be eaten for best flavor or quality D. Last date recommended for the product while at peak quality 30

31 What Is the Purpose of This Date? A. Used for tracking and recalls B. Tells the store how long to display the product for sale C. Date by which the product should be eaten for best flavor or quality D. Last date recommended for the product while at peak quality 31

32 What Is the Purpose of Use By Date? A. Used for tracking and recall B. Tells the store how long to display the product for sale C. Date by which the product should be eaten for best flavor or quality D. Last date recommended for the product while at peak quality 32

33 Best-By or Best if Used By Date: This is a quality date. It tells clients the date by which the product should be eaten for best flavor or quality. The product is still safe to eat past this date. 33

34 Apply Your Knowledge Activity 3-9 Has It Been Rotated Correctly? 1. The date is Which storage shelf has the cans stored correctly? Page 3-9

35 Reading Botulism Article 35

36 Evaluating The Condition Of Food Which of These Cans Should be Discarded? 36

37 Evaluating The Condition Of Food Which of These Cans Should be Discarded? 37

38 Evaluating The Condition Of Food Which of These Cans Should be Discarded? 38

39 Apply Your Knowledge 4-4 Activity Page 4-2

40 Loading and Transporting Food Safely 40

41 Cleaning and Sanitizing Reading article 41

42 How And When To Clean And Sanitize Cleaning Vs. Sanitizing Cleaning removes food and other dirt from a surface Sanitizing reduces pathogens on a surface to safe levels 42

43 How And When To Clean And Sanitize Cleaning and Sanitizing Surfaces: All surfaces must be cleaned and rinsed. Walls and floors Storage shelves Garbage containers 43

44 Apply your Knowledge- 5-5 Cleaning and Sanitizing 4 A. Sanitize the surface 2 B. Wash the surface C. Allow the surface to air-dry D. Rinse the surface E. Scrape or remove food from the surface Page 5-5

45 Apply your Knowledge- 5-5 When to Clean and Sanitize Which items must be cleaned and sanitized? A. Jorge has used the same scoop to portion cereal for an hour. B. Bob drops the scoop on the floor while using it. C. Shelly has finished repacking produce on a prep table and now will use it to repack cereal. D. Maria is about to start scooping bulk rice into smaller bags. Page 5-5

46 Handling Garbage What s Wrong With the Way This Garbage was Handled? Remove garbage as quickly as possible. Be careful not to contaminate food or surfaces when removing garbage. Page 5-8

47 How Is the Garbage Being Handled Safely? Clean the inside and outside of garbage containers often. DO NOT clean garbage containers in clean rooms or food-storage areas. 47

48 Which Are Signs of Pests? A B C Droppings Nests Damage Page 5-9

49 Thank you for taking part of our Food Safety Training! 49

Preventing Cross-Contamination

Preventing Cross-Contamination Preventing Cross-Contamination After completing this chapter, you will be able to identify: Food that may have been contaminated during receiving How to prevent cross-contamination when storing, prepping,

More information

Practice Test. 1. Which of the following statements is true? After touching raw ground beef, it is important to:

Practice Test. 1. Which of the following statements is true? After touching raw ground beef, it is important to: Practice Test This test shows you what you might see on the food handler certification test. You can use the book to look up the answers. The certification test is made up of 32 questions and you will

More information

Practice Test. Practice Tests and Answer Keys. Circle the best answer to each question below. Be sure to answer all 40 questions.

Practice Test. Practice Tests and Answer Keys. Circle the best answer to each question below. Be sure to answer all 40 questions. Practice Tests and Answer Keys Practice Test Name Date Circle the best answer to each question below. Be sure to answer all 40 questions. 1 Why are infants and young children at higher risk for getting

More information

Table of Contents. Introduction... 1. Personal Hygiene... 2. Temperature Control... 5. Cross-contamination... 6. Cleaning and Sanitizing...

Table of Contents. Introduction... 1. Personal Hygiene... 2. Temperature Control... 5. Cross-contamination... 6. Cleaning and Sanitizing... Table of Contents Introduction... 1 Food Handler Certification Program... 1 Personal Hygiene... 2 Temperature Control... 5 Cross-contamination... 6 Cleaning and Sanitizing... 6 Dishwashing... 7 Food Storage...

More information

Food Safety Manual for the Food Service Worker

Food Safety Manual for the Food Service Worker Food Safety Manual for the Food Service Worker (Revised March 2013) Portsmouth Health Department Acknowledgments Maricopa County Food Protection Program Environmental Health Services Division of Seattle

More information

Volume RESTAURANT X. 123 Main Street, Phoenix, Arizona. Food Safety Manual

Volume RESTAURANT X. 123 Main Street, Phoenix, Arizona. Food Safety Manual Volume 1 RESTAURANT X 123 Main Street, Phoenix, Arizona Food Safety Manual RESTAURANT X Food Safety Training Manual Note to New Author Thank you for your interest and your enthusiasm in developing your

More information

Workbook for Developing an Active Food Safety Management System

Workbook for Developing an Active Food Safety Management System Workbook for Developing an Active Food Safety Management System A food safety management system will help to minimize the risk of foodborne illness in your food service establishment. It includes all the

More information

Food Safety Evaluation Checklist. Directions

Food Safety Evaluation Checklist. Directions Food Safety Checklist The following self-assessment can help you find food safety gaps in your operation. It can also help you put food safety systems, such as active managerial control, into place. This

More information

Food Safety Guide for Family Day Care Educators

Food Safety Guide for Family Day Care Educators Food Safety Guide for Family Day Care Educators Department of Health and Human Services About this Guide This Guide is designed to help Family Day Care (FDC) Educators make safe and healthy meals for the

More information

Home Food Safety Myths and Facts for Consumers. The Partnership for Food Safety Education

Home Food Safety Myths and Facts for Consumers. The Partnership for Food Safety Education 10 Home Food Safety Myths and Facts for Consumers The Partnership for Food Safety Education 2014 For more Home Food Safety Mythbusters go to www.fightbac.org Myth #1 Freezing foods kills harmful bacteria

More information

Keep It Healthy! Food Safety Employee Guide

Keep It Healthy! Food Safety Employee Guide Keep It Healthy! Food Safety Employee Guide Your Guide to Preventing Foodborne Illness Food Protection Program 450 W State St Boise, ID 83720-0036 www.foodsafety.idaho.gov *The information provided in

More information

Food Safety and Sanitation Guidelines. Culinary Arts

Food Safety and Sanitation Guidelines. Culinary Arts Food Safety and Sanitation Guidelines Culinary Arts Copyright 2 Copyright Texas Education Agency, 2012. These Materials are copyrighted and trademarked as the property of the Texas Education Agency (TEA)

More information

Food Safety Is Top Priority

Food Safety Is Top Priority In this chapter, find answers to the following questions: Why is food safety a top priority?... (page 2) What is a foodborne illness and foodborne outbreak?... (page 2) Foodborne Illness... (page 2) Foodborne

More information

STANDARD OPERATING PROCEDURE S (SOP S) FOR HAZARDOUS ANALYSIS CRITICAL CONTROL POINT (HACCP) PLANS

STANDARD OPERATING PROCEDURE S (SOP S) FOR HAZARDOUS ANALYSIS CRITICAL CONTROL POINT (HACCP) PLANS STANDARD OPERATING PROCEDURE S (SOP S) FOR HAZARDOUS ANALYSIS CRITICAL CONTROL POINT (HACCP) PLANS RECEIVING: All food must be from approved sources. Foods must be wholesome and not adulterated. No home-prepared

More information

Receiving and Storage

Receiving and Storage Receiving and Storage Lesson 10 Overview Receiving and Storage Time 30 minutes Purpose To explain the relationship between receiving, food storage, and food safety Objectives At the conclusion of this

More information

SAFE HEALTHY CHILDREN A Health and Safety Manual for Childcare Providers

SAFE HEALTHY CHILDREN A Health and Safety Manual for Childcare Providers TABLE OF CONTENTS Chapter 7: Food Storage and Preparation Safe Food: Food Storage and Preparation 7.1 Requirements of the Day Nurseries Act... 7.2 Recommendations of the Medical Officer of Health... 7.2

More information

The Safe Food Handler ServSafe Starters

The 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 information

ON FARM FOOD SAFETY - REDUCING THE RISK

ON FARM FOOD SAFETY - REDUCING THE RISK ON FARM FOOD SAFETY - REDUCING THE RISK The Basics of Employee Hygiene Food safety starts on the farm, and the everyday activities and actions of you and your employees can greatly affect the safety of

More information

Professional Food Manager Certification Training Version 4.0

Professional Food Manager Certification Training Version 4.0 Professional Food Manager Certification Training Version 4.0 Food Safety Center for Public Health Education Developed by the NSF Center for Public Health Education v Table of Contents Chapter 1 Introduction

More information

Good Hygiene Practices for Catering at Outdoor Events

Good Hygiene Practices for Catering at Outdoor Events Good Hygiene Practices for Catering at Outdoor Events The following pages of advice are based on the requirements of Regulation (EC) 852/2004 on the Hygiene of Foodstuffs The Food Hygiene (England) Regulations

More information

Candidate Study Guide for the Illinois Food Service Sanitation Manager Examinations

Candidate Study Guide for the Illinois Food Service Sanitation Manager Examinations Candidate Study Guide for the Illinois Food Service Sanitation Manager Examinations This information is intended to help you prepare for the Illinois Food Service Sanitation Manager Examinations. Part

More information

02.11 Food and Nutrition Services

02.11 Food and Nutrition Services 02.11 Purpose Audience To assure proper and safe food handling, storage, and preparation. All Department of employees. Personnel The following guidelines shall be used to monitor proper and safe food handling,

More information

General food hygiene rules

General food hygiene rules General food hygiene rules Why food hygiene is important? Good food hygiene is essential to ensure that the food you and your family eats is safe. Poor hygiene procedures in your home can put you at risk.

More information

FMI Listeria Action Plan for Retail Delis

FMI Listeria Action Plan for Retail Delis FMI Listeria Action Plan for Retail Delis November 2012 Listeria control at retail is an ongoing challenge. FMI and our members are committed to finding ways to control the growth and if possible, eliminate

More information

Instructions for Using the Diagnostic Test Prior to Classroom Instruction

Instructions for Using the Diagnostic Test Prior to Classroom Instruction Practice Tests and Answer Keys Diagnostic Test Instructions for Using the Diagnostic Test Prior to Classroom Instruction Teaching the entire content of ServSafe Manager Book in an eight hour session can

More information

The Professional Food Handlers Guide. (In compliance with new Australian Food Safety Standards)

The Professional Food Handlers Guide. (In compliance with new Australian Food Safety Standards) The Professional Food Handlers Guide. (In compliance with new Australian Food Safety Standards) H Y GIENIC SOLUTIO N S This booklet is designed by Kimberly-Clark to assist you and your staff in achieving

More information

Yorketown Community Children s Centre. Food Safety and Healthy Eating Policy

Yorketown Community Children s Centre. Food Safety and Healthy Eating Policy Yorketown Community Children s Centre Food Safety and Healthy Eating Policy Policy Number 1 Link to CCQA Principles Family Day Care Quality Assurance (FDCQA) Quality Practices Guide (2004) Principle 4.2

More information

Employee Health and Personal Hygiene. for CHILD CARE CENTER DIRECTORS

Employee Health and Personal Hygiene. for CHILD CARE CENTER DIRECTORS Employee Health and Personal Hygiene for CHILD CARE CENTER DIRECTORS National Food Service Management Institute The University of Mississippi Building the Future Through Child Nutrition The National Food

More information

Requirements for Temporary Food Establishments

Requirements for Temporary Food Establishments Requirements for Temporary Food Establishments Public Health-Madison and Dane County Environmental Health Division 2701 International Lane, Suite 204 Madison, WI 53704 (608) 243-0330 6/8/09 Requirements

More information

Region of Waterloo Public Health SPECIAL EVENTS. Food Vendor Requirements

Region of Waterloo Public Health SPECIAL EVENTS. Food Vendor Requirements Region of Waterloo Public Health SPECIAL EVENTS Food Vendor Requirements Date: Dear Food Vendor: Region of Waterloo Public Health (ROWPH) has been notified that you will be selling, serving food and/or

More information

Maricopa County. Food Code References for Produce. Receiving. Storage

Maricopa County. Food Code References for Produce. Receiving. Storage Maricopa County Environmental Services Department 1001 N. Central. Avenue Suite 300 Phoenix, AZ 85004 esd.maricopa.gov Food for Produce This guidance document was developed for food establishments interested

More information

#9. EFFECTIVE CLEANING, MAINTENANCE, AND PEST CONTROL PROGRAMS FOR YOUR HACCP PLAN

#9. EFFECTIVE CLEANING, MAINTENANCE, AND PEST CONTROL PROGRAMS FOR YOUR HACCP PLAN #9. EFFECTIVE CLEANING, MAINTENANCE, AND PEST CONTROL PROGRAMS FOR YOUR HACCP PLAN by O. Peter Snyder, Jr., Ph.D. Hospitality Institute of Technology and Management In past articles, I have discussed supplier

More information

Food Safety. Your Self-Training Manual. Oregon Health Authority. Foodborne Illness Prevention Program

Food Safety. Your Self-Training Manual. Oregon Health Authority. Foodborne Illness Prevention Program Food Safety Your Self-Training Manual Oregon Health Authority Foodborne Illness Prevention Program Why Read This Book?... 1 Food Handler Card... 1 Training Required... 1 Reciprocity and Equivalency...

More information

Requirements for Special Event Food Vendors

Requirements for Special Event Food Vendors Niagara Region PUBLIC HEALTH Requirements for Special Event Food Vendors Please be advised that it is the responsibility of each Special Event Food Vendor to be aware of and in full compliance with the

More information

Food delivery & storage

Food delivery & storage screen 1 Food delivery & storage 7. Rubbish bags in the way of deliveries This screen shows a delivery scene with a number of potential hazards to food safety. As a starting point students are encouraged

More information

REQUIREMENTS FOR TRADE SHOWS

REQUIREMENTS FOR TRADE SHOWS REQUIREMENTS FOR TRADE SHOWS All Trade Show Booth operators who give out food samples must be approved before the event and licensed by Regina Qu Appelle Health Region prior to opening. Food sold for immediate

More information

Johnson & Wales University s Gold Standard for Food Safety

Johnson & Wales University s Gold Standard for Food Safety Susan M. Wallace, MS,RD, LDN Executive Director of Food Safety Johnson & Wales University s Gold Standard for Food Safety Food Safety Education Conference 2010 Date founded: 1914 in Providence, R.I. Founders:

More information

Sanitary Food Preparation & Safe Food Handling

Sanitary Food Preparation & Safe Food Handling 70 Feeding Infants 10 Sanitary Food Preparation & Safe Food Handling Babies are more susceptible to bacteria than older children, and unsanitary food conditions can cause serious infections. General cleanliness,

More information

This Food Safety Plan was developed in New York as an example for growers. Each grower must develop their own plan which fits their operation.

This Food Safety Plan was developed in New York as an example for growers. Each grower must develop their own plan which fits their operation. G1 This Food Safety Plan was developed in New York as an example for growers. Each grower must develop their own plan which fits their operation. This is a food safety and security program which incorporates

More information

Standard 3.2.2. Food Safety Practices and General Requirements

Standard 3.2.2. Food Safety Practices and General Requirements Standard 3.2.2 Food Safety Practices and General Requirements AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY) A GUIDE TO THE FOOD SAFETY STANDARDS SECOND EDITION, JANUARY 2001 AUSTRALIA

More information

MOBILE FOOD A GUIDE TO PERMITTING IN ALBUQUERQUE

MOBILE FOOD A GUIDE TO PERMITTING IN ALBUQUERQUE MOBILE FOOD A GUIDE TO PERMITTING IN ALBUQUERQUE PAVE THE WAY FOR SUCCESS WHAT YOU NEED TO KNOW TO PERMIT AND OPERATE A MOBILE FOOD UNIT IN ALBUQERQUE. PERMITS AND FEES Mobile food units are required to

More information

Template for Review and Update of the Child Nutrition Food Safety Plan i

Template for Review and Update of the Child Nutrition Food Safety Plan i Taking Care of Business: Food Safety and Finance for School Foodservice Template for Review and Update of the Child Nutrition Food Safety Plan Our Town District Child Nutrition Food Safety Plan City, Mississippi

More information

Warehouse - HACCP In Your School

Warehouse - HACCP In Your School Warehouse - HACCP In Your School Why HACCP? Food borne illness is more common than most people realize. Approximately 48 million people get sick each year with food borne illness in the United States.

More information

Safety FIRST: Infection Prevention Tips

Safety FIRST: Infection Prevention Tips Reading Hospital Safety FIRST: Infection Prevention Tips Reading Hospital is committed to providing high quality care to our patients. Your healthcare team does many things to help prevent infections.

More information

Temporary Food Service

Temporary Food Service Public Health Inspection Services Community Health Head Office Frontier Mall 11427 Railway Ave. East NORTH BATTLEFORD, SK. S9A 1E9 Tel: (306)446-6400 Fax: (306)446-6018 Temporary Food Service Food Vendor

More information

CRITICAL VIOLATION RISK FACTORS

CRITICAL VIOLATION RISK FACTORS Food Service Establishment Inspection Establishment Name: Address: 2104 OLD LEXINGTON ROAD City: WINSTON SALEM State: NC Zip: 27103 Permittee: JOSE & MILCIADES SORTO Mailing Address: 2104 OLD LEXINGTON

More information

Food Safety Manual for the Food Service Worker

Food Safety Manual for the Food Service Worker Food Safety Manual for the Food Service Worker (Revised December 2006) TESTING SITES & HOURS OF OPERATION All offices are opened Monday - Friday, excluding major holidays Central Regional Office 1645 E.

More information

Food Surface Sanitizing

Food Surface Sanitizing Module 14 Overview: Food Surface Sanitizing TRAINER: Read this page ahead of time to prepare for teaching the module. PARTICIPANTS WILL: 1. Understand the importance of food surface CLEANING and SANITIZING.

More information

Food Handler s Manual

Food Handler s Manual Food Handler s Manual A training handbook for Riverside County Food Handlers County of Riverside Department of Environmental Health www.rivcoeh.org 1 Table of Contents Introduction.... 1 Foodborne Illness...

More information

Food Safety Manual for the Food Service Worker

Food Safety Manual for the Food Service Worker Food Safety Manual for the Food Service Worker (Revised September 2007) TESTING SITES & HOURS OF OPERATION All offices are open Monday - Friday, excluding major holidays Central Regional Office 1645 E.

More information

Serving It Safe THIRD EDITION

Serving It Safe THIRD EDITION Serving It Safe THIRD EDITION Acknowledgments 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 information

Facts About Hantaviruses

Facts About Hantaviruses Facts About Hantaviruses What You Need To Know To Prevent the Disease Hantavirus Pulmonary Syndrome (HPS) DEPARTMENT OF HEALTH AND HUMAN SERVICES Centers for Disease Control and Prevention Facts About

More information

A GUIDE TO AVA FOOD FACTORY GRADING SYSTEM

A GUIDE TO AVA FOOD FACTORY GRADING SYSTEM A GUIDE TO AVA FOOD FACTORY GRADING SYSTEM Introduction The main objective of the Food Factory Grading System is to ensure that the food manufacturers observe good manufacturing practices so as to produce

More information

Tips for Organizing and Operating a Food Pantry Program

Tips for Organizing and Operating a Food Pantry Program Tips for Organizing and Operating a Food Pantry Program 1 Starting a food pantry program: A food pantry program is a community-based program that collects and stores food and household products for free

More information

FOOD HYGIENE & KITCHEN SAFETY

FOOD HYGIENE & KITCHEN SAFETY FOOD HYGIENE & KITCHEN SAFETY [These are as collated for use at Union Baptist Church. We acknowledge the excellent work done by the Galashiels Presbytery in preparing the original document from which much

More information

Certified Professional Food Manager Study Guide

Certified Professional Food Manager Study Guide Certified Professional Food Manager Study Guide HRBUNIVERSAL - HOTEL, RESTAURANT & BAR SOLUTIONS HRBUNI.COM EMAIL@HRBUNI.NET 205.924.3399 CHEF BRAD PETERS; CFBE, FMP, CF-SP UPDATED JULY 5, 2012 INTRODUCTION

More information

Produce Safety Best Practices Guide for Retailers

Produce Safety Best Practices Guide for Retailers Produce Safety Best Practices Guide for Retailers January 2014 Introduction Food safety is the number one priority of both the produce industry and the retail food industry. Produce safety has brought

More information

What Is. Norovirus? Learning how to control the spread of norovirus. Web Sites

What Is. Norovirus? Learning how to control the spread of norovirus. Web Sites Web Sites Centers for Disease Control and Prevention (CDC) http://www.cdc.gov/norovirus/index.html Your Local Health Department http://www.azdhs.gov/diro/lhliaison/countymap.htm What Is Ocument dn Norovirus?

More information

at Ace & Practice Class Checklist the class: prepare your Be sure you ask an Ace Mart you've registered and we can help least ID card, Bring a sack

at Ace & Practice Class Checklist the class: prepare your Be sure you ask an Ace Mart you've registered and we can help least ID card, Bring a sack ServSafe Class Training at Ace Mart Class Checklist & Practice Test The ServSafe program provides food safety training, exams and educational materials to foodservice managers. Students can earn the ServSafe

More information

I. COURSE DESCRIPTION

I. COURSE DESCRIPTION I. COURSE DESCRIPTION CENTRAL TEXAS COLLEGE SANITAITON AND SAFETY Semester Hours Credit: 3 INSTRUCTOR: OFFICE HOURS: A. A study of personal cleanliness; sanitary practices in food preparation; causes,

More information

Home Study Course in Food Safety

Home Study Course in Food Safety Home Study Course in Food Safety Alberta Health Services Health Protection Environmental Public Health Home Study Course in Food Safety Table of Contents Introduction.. 3 Section 1: Food Safety In Alberta..

More information

Food Handler Basic Course Study Guide

Food Handler Basic Course Study Guide www.efoodcard.com Food Industry Training Food Handler Basic Course Study Guide Table of Contents Why Read This Manual?...1 Food Handler Card...1 Training Required...1 Reciprocity and Equivalency...1 How

More information

Food Safety Guidelines for Onsite Feeding Locations, Food Shelves and Food Banks

Food Safety Guidelines for Onsite Feeding Locations, Food Shelves and Food Banks Food Safety Guidelines for Onsite Feeding Locations, Food Shelves and Food Banks Produced By: State and Local Public Health Agencies and Community Food Providers Table of Contents Introduction... 1 Definitions...

More information

Restaurant Grading in New York City at 18 Months Public Recognition and Use of Grades

Restaurant Grading in New York City at 18 Months Public Recognition and Use of Grades Restaurant Grading in New York City at 18 Months Public Recognition and Use of Grades Trends in Restaurant Sanitary Conditions and Foodborne Illnesses Introduction In July 2010, the Health Department began

More information

Hygiene and Infection. Control advice in the home

Hygiene and Infection. Control advice in the home Introduction The Infection Control Department Mid-Western Regional Hospital, Ennis, wrote this booklet with Clare Primary Community and Continuing Care and C-Diff Patients and Families Group. This booklet

More information

SANITATION AND PEST CONTROL INSPECTION REPORT INSPECTOR: BUSINESS NAME:

SANITATION AND PEST CONTROL INSPECTION REPORT INSPECTOR: BUSINESS NAME: SANITATION AND PEST CONTROL INSPECTION REPORT INSPECTOR: BUSINESS NAME: A. EXTERIOR AREAS 1. Evidence of pest activity 2. Pest harborage 3. Adequate garbage handling 4. Adequate garbage container design

More information

Food Allergies DEFINITIONS: EIGHT MAJOR FOOD ALLERGENS. Definition of a Food Allergy:

Food Allergies DEFINITIONS: EIGHT MAJOR FOOD ALLERGENS. Definition of a Food Allergy: DEFINITIONS: Definition of a Food Allergy: Food Allergies Immune system response to a food that the body mistakenly thinks is harmful. Upon deciding a particular food is harmful, the immune system creates

More information

COMMUNITY HEALTH PROTECTION DEPARTMENT SPECIAL EVENTS GUIDELINES

COMMUNITY HEALTH PROTECTION DEPARTMENT SPECIAL EVENTS GUIDELINES COMMUNITY HEALTH PROTECTION DEPARTMENT SPECIAL EVENTS GUIDELINES This document has been designed to assist Organizers and Vendors in meeting the requirements of the Health Protection and Promotion Act

More information

Additional copies are available from:

Additional copies are available from: Managing Food Safety: A Regulator s Manual For Applying HACCP Principles to Riskbased Retail and Food Service Inspections and Evaluating Voluntary Food Safety Management Systems Additional copies are available

More information

EMERGENCY ACTION PLAN FLOOD AND FOOD OPERATIONS

EMERGENCY ACTION PLAN FLOOD AND FOOD OPERATIONS NEW HAMPSHIRE DEPARTMENT OF HEALTH AND HUMAN SERVICES DIVISION OF PUBLIC HEALTH SERVICES FOOD PROTECTION SECTION EMERGENCY ACTION PLAN FLOOD AND FOOD OPERATIONS For single events affecting an individual

More information

Guideline on Emergency Action Plans for Food Establishments: Sewage Backup

Guideline on Emergency Action Plans for Food Establishments: Sewage Backup Guideline on Emergency Action Plans for Food Establishments: Sewage Backup A sewage backup refers to the overflow of sewage from equipment or plumbing facilities within a food establishment. A sewage backup

More information

Pandemic Influenza: A Guide for Individuals and Families

Pandemic Influenza: A Guide for Individuals and Families Pandemic Influenza: A Guide for Individuals and Families GET INFORMED. BE PREPARED. This guide is designed to help you understand the threat of a pandemic influenza outbreak in our community. It describes

More information

TEMPORARY EVENT APPLICATION

TEMPORARY EVENT APPLICATION www.camdencounty.com TEMPORARY EVENT APPLICATION Dear Special Event Participant: Enclosed is a copy of the Requirements for Temporary Food Service Operation and Special Event Fact Sheet. To obtain approval

More information

Instructions for Completing the Electronic ENP Meal Monitoring form

Instructions for Completing the Electronic ENP Meal Monitoring form Instructions for Completing the Electronic ENP Meal Monitoring form General Information: The ENP Meal Monitoring form is available on the PDA website. The monitoring form can be printed and completed manually

More information

FARMERS MARKET GUIDELINES

FARMERS MARKET GUIDELINES 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

More information

THE SCHOOL DISTRICT OF PHILADELPHIA SCHOOL REFORM COMMISSION

THE SCHOOL DISTRICT OF PHILADELPHIA SCHOOL REFORM COMMISSION FOOD SERVICES DEPARTMENT Violations for Schools THE SCHOOL DISTRICT OF PHILADELPHIA SCHOOL REFORM COMMISSION EDUCATION CENTER 440 NORTH BROAD STREET PHILADELPHIA, PENNSYLVANIA 19130 Inspection Date: 1/19/2010

More information

What to Do About Rats or Mice in Your Home or Business

What to Do About Rats or Mice in Your Home or Business Janel Heinrich, MPH, MA, Director City-County Building, Room 507 608 266-4821 210 Martin Luther King, Jr. Boulevard 608 266-4858 fax Madison, WI 53703 www.publichealthmdc.com What to Do About Rats or Mice

More information

INTEGRATED PEST MANAGEMENT

INTEGRATED PEST MANAGEMENT INTEGRATED PEST MANAGEMENT Pests, such as insects and rodents, can be a serious problem in a restaurant. They can contaminate food supplies as well as damage facilities. More importantly, they can also

More information

Safer Pest Control for Child Care Facilities

Safer Pest Control for Child Care Facilities Safer Pest Control for Child Care Facilities A Guide to Help You Get Started Contents About This Guide 1 Keeping Children Safe 1 Setting Up an Integrated Pest Management Plan 1 1. Look for Signs of Pests

More information

Food safety checklist How well does your food business rate?

Food safety checklist How well does your food business rate? FOOD SAFETY RATING GUIDE Food safety checklist How well does your food business rate? Under Council s Eat Safe Brisbane food safety rating scheme, all licensed food businesses within Brisbane will be issued

More information

FIVE KEYS TO SAFER FOOD MANUAL

FIVE KEYS TO SAFER FOOD MANUAL FIVE KEYS TO SAFER FOOD MANUAL DEPARTMENT OF FOOD SAFETY, ZOONOSES AND FOODBORNE DISEASES FIVE KEYS TO SAFER FOOD MANUAL DEPARTMENT OF FOOD SAFETY, ZOONOSES AND FOODBORNE DISEASES INTRODUCTION Food safety

More information

Developing a school food safety plan based on HACCP system. (for school lunch box caterers)

Developing a school food safety plan based on HACCP system. (for school lunch box caterers) Developing a school food safety plan based on HACCP system (for school lunch box caterers) (I) Background/Introduction To further reduce food waste and disposable containers, the Government launched a

More information

CYTOTOXIC PRECAUTIONS A GUIDE FOR PATIENTS & FAMILIES

CYTOTOXIC PRECAUTIONS A GUIDE FOR PATIENTS & FAMILIES Perth and Smiths Falls District Hospital Attention: Manager, Quality 60 Cornelia Street, West Smiths Falls, Ontario K7A 2H9 CYTOTOXIC PRECAUTIONS A GUIDE FOR PATIENTS & FAMILIES This guide has been prepared

More information

MISSISSIPPI. Downloaded January 2011

MISSISSIPPI. Downloaded January 2011 MISSISSIPPI Downloaded January 2011 101.08 Dietitian. The term dietitian shall mean a person who is licensed as a dietitian in the State of Mississippi, or a Registered Dietitian exempted from licensure

More information

Understanding Foodborne Illness (Food Poisoning)

Understanding Foodborne Illness (Food Poisoning) Understanding Foodborne Illness (Food Poisoning) 9 Costs of Foodborne Illness (Food Poisoning) possible law suits from customers who are ill There have been numerous cases where restaurants have been sued

More information

Low risk includes facilities that sell or give away non potentially hazardous food in original manufacturer packaging and do not offer samples.

Low risk includes facilities that sell or give away non potentially hazardous food in original manufacturer packaging and do not offer samples. Planning, Building &Environmental Services 1195 Third Street, Suite 210 Napa, CA 94559 www.co.napa.ca.us Main: (707) 253-4471 Fax: (707) 253-4545 PERMIT APPLICATION AND REQUIREMENTS FOR FOOD VENDORS AT

More information

Level 2 Award in. Food Safety in Catering (QCF) Specification. Ofqual Accreditation Number 600/0343/1

Level 2 Award in. Food Safety in Catering (QCF) Specification. Ofqual Accreditation Number 600/0343/1 Level 2 Award in Food Safety in Catering (QCF) Specification Ofqual Accreditation Number 600/0343/1 Ofqual Accreditation Start Date 01/01/2011 Ofqual Accreditation End Date 30/07/2018 Ofqual Certification

More information

Food Protection Program 2 North Meridian Street Indianapolis, IN 46204 http://www.in.gov/isdh/regsvcs/foodprot/index.htm.

Food Protection Program 2 North Meridian Street Indianapolis, IN 46204 http://www.in.gov/isdh/regsvcs/foodprot/index.htm. Food Protection Program 2 North Meridian Street Indianapolis, IN 46204 http://www.in.gov/isdh/regsvcs/foodprot/index.htm Sewage Backup For the purpose of this Emergency Action Plan (EAP), a sewage backup

More information

Food Safety at Temporary Events

Food Safety at Temporary Events Food Safety at Temporary Events Church suppers, street fairs, civic celebrations and other similar events call for food service vendors to be set up out-of-doors or in locations where keeping foods safe

More information

There may be an additional section covering health and safety concerns which fall outside the scope of the national food hygiene rating scheme.

There may be an additional section covering health and safety concerns which fall outside the scope of the national food hygiene rating scheme. Public Protection (food & safety) Food Premises Inspection Report Name of Business: The Merchants of Spice Address of food business: 30-32 Colegate, Norwich, NR3 1BG Date of Inspection: 5 November 2015

More information

Cholera Prevention and Control: Introduction and Community Engagement. Module 1

Cholera Prevention and Control: Introduction and Community Engagement. Module 1 Cholera Prevention and Control: Introduction and Community Engagement Module 1 Introduction This guide instructs how to prevent cholera illnesses and deaths in your communities. These slides and modules

More information

Standard 3.1.1. Interpretation and Application

Standard 3.1.1. Interpretation and Application Standard 3.1.1 Interpretation and Application AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY) A GUIDE TO THE FOOD SAFETY STANDARDS SECOND EDITION, JANUARY 2001 AUSTRALIA NEW ZEALAND

More information

Safe Food Australia. A Guide to the Food Safety Standards. 2nd Edition, January 2001

Safe Food Australia. A Guide to the Food Safety Standards. 2nd Edition, January 2001 Safe Food Australia 2nd Edition, January 2001 A Guide to the Food Safety Standards Chapter 3 of the Australia New Zealand Food Standards Code (applies to Australia only) Safe Food Australia A guide to

More information

APPLICATION FOR TEMPORARY FOOD SERVICE PERMIT (14 day limit)

APPLICATION FOR TEMPORARY FOOD SERVICE PERMIT (14 day limit) NAME OF VENDOR: APPLICATION FOR TEMPORARY FOOD SERVICE PERMIT (14 day limit) PROFIT $55.00 NON-PROFIT $25.00 & copy of certificate LLHD LICENSED FOOD SERVICE ESTABLISHMENT-NO FEE PHONE# HOME ADDRESS: NAME

More information

Safe Storage of Raw Animal Foods

Safe Storage of Raw Animal Foods Module 13 Overview: Safe Storage of Raw Animal Foods TRAINER: Read this page ahead of time to prepare for teaching the module. PARTICIPANTS WILL: 1. Define CROSS-CONTAMINATION. 2. Identify RAW ANIMAL FOODS.

More information

Food manager certification/recertification training Food manager orientation of food safety programs Preparation for food management employment

Food manager certification/recertification training Food manager orientation of food safety programs Preparation for food management employment NEHA 720 South Colorado Boulevard, Suite 1000-N Denver, Colorado 80246-1926 Tel (303) 756-9090 ext. 340 Fax (303) 691-9490 Email support@nehatraining.org Web www.nehatraining.org Two-Day Syllabus NEHA

More information

Address of food business: 25 Ranworth Road, Norwich, NR5 8EB Date of Inspection: 27 July 2015

Address of food business: 25 Ranworth Road, Norwich, NR5 8EB Date of Inspection: 27 July 2015 Public Protection (food & safety) Food Premises Inspection Report Name of Business: Spiral Spuds Address of food business: 25 Ranworth Road, Norwich, NR5 8EB Date of Inspection: 27 July 2015 Risk Rating

More information

Good Hygiene Practices - presentation by -

Good Hygiene Practices - presentation by - Good Hygiene Practices - presentation by - National Environment Agency 9 May 2006 Introduction Outline Personal hygiene Environmental hygiene Food hygiene Hygiene Common elements Personal hygiene Environmental

More information

NHS Foundation Trust WARD FOOD HYGIENE POLICY

NHS Foundation Trust WARD FOOD HYGIENE POLICY Infection Control Committee NHS Foundation Trust WARD FOOD HYGIENE POLICY Page 1 of 9 1 CONTENTS 1 Introduction 2 Responsibility 3 Training 4 Occupational Health 5 Patient/Residents 6 Hand Hygiene 7 Protective

More information

Cleaning and Sanitation

Cleaning and Sanitation CLEANING AND SANITATION Cleaning and Sanitation GORDON FOOD SERVICE Training Updated February 2011 Purpose Objectives To provide information needed to practice good cleaning and sanitizing methods in the

More information