Professional Food Manager Certification Training Version 4.0

Save this PDF as:
 WORD  PNG  TXT  JPG

Size: px
Start display at page:

Download "Professional Food Manager Certification Training Version 4.0"

Transcription

1 Professional Food Manager Certification Training Version 4.0 Food Safety Center for Public Health Education Developed by the NSF Center for Public Health Education

2 v Table of Contents Chapter 1 Introduction to Food Safety Introduction to Foodborne Illness People at Risk Potentially Hazardous Foods (Time Temperaature Control for Safety Food) Five Risk Factors for Foodborne Illness How to Ensure Food Safety Rights and Responsibilities Consumer Rights Management Responsibilities Person in Charge Chapter 2 Hazards and Sources of Contamination Food Safety Hazards Physical Hazards Chemical Hazards Food Allergies Biological Hazards Intoxication vs. Infection Bacteria and FAT TOM Viruses Parasites Fungi, Molds and Yeasts Biological Toxins Chapter 3 Employee Health and Personal Hygiene Employee Health and Hygiene Diseases Not Spread Through Food Proper Handwashing Technique Gloves Clothing, Hair Restraints, Jewelry Chapter 4 Safe Food Handling

3 vi Contents 4.1 Receiving, Storage and FIFO Minimum Cooking Temperatures Thermometer Calibration Holding Temperatures Hot Holding Cold Holding Using Time as a Public Health Control for Food Safety Cooling Foods Thawing Foods Freezing to Control Parasites in Fish Date Marking Requirements for Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) Cross Contamination Checking Product Temperatures Returned Food and Re-Service of Food Chapter 5 Equipment Food Equipment, Cleaning and Sanitizing Cleaning Sanitizing In-Place Cleaning and Sanitizing Chemical Usage and Safety Types of Equipment Refrigeration Equipment Cooking Equipment Manual Warewashing Warewashing Machines Storage of Clean Utensils and Equipment Cleaning and Maintenance Schedules Chapter 6 Facilities Facility Layout, Design and Construction Floors, Walls, and Ceilings Lighting

4 Contents vii 6.2 Handwashing Sinks Chemicals and Storage Waste Management Practices Pests and Pest Control Flies Cockroaches Rodents Integrated Pest Management Potable and Non-potable Water Cross Connection Control and Backflow Prevention Imminent Health Hazards Chapter 7 - Hazard Analysis Critical Control Points (HACCP) What is HACCP Food Safety Hazards The Seven Principles of HACCP Conduct a Hazard Analysis Identify Critical Control Points Establish Critical Limits Monitor Critical Control Points Establish Corrective Actions Validation and Verification Recordkeeping Appendix A Bacteria, Viruses and Parasites Tables Appendix B Training Your Employees Appendix C Response to Foodborne Disease Outbreaks Glossary of Terms References Web Sites and Publications on Food Safety Recognized Exam Providers Chapter Quiz Answers FDA Forms (Inspection, Health Screening, HACCP) Posters (Cooking Temperatures and Handwashing)

5 xiii About This Book This course is designed for best presentation when delivered in conjunction with the NSF HealthGuard Training CD-Rom available from NSF for NSF recognized trainers. NSF encourages trainers who want to use this course to apply to be an NSF recognized trainer by completing the trainer application form at This course can be taught in 8 16 hours, depending upon the local training requirements. The training can be delivered as full day sessions or divided into blocks that fit into work schedules. This course will prepare food managers for any of the CFP recognized food manager exams including Thompson Prometric, and the National Registry of Food Safety Professionals exams. Exam ordering information can be found at the back of this book. NSF International can customize the contents or presentation of this book to meet your organization s specific training needs. Additional training materials and formats, including self-paced CD-ROM training materials and NSF HealthGuard online training are available from NSF. This book reflects the 2005 Food Code. A summary of changes can be found at The major changes of interest are: Updated to reflect the new form for potentially hazardous food (potentially hazardous food (time) temperature control for safer food) Revised to identify non-potentially hazardous (TCS) New section on returned food and re-service of food New section on using time as a public health control for food safety New section on date marking New section on freezing to control parasites in fish Addition of Norovirus to list of diagnosed diseases from which the employee must disclose to the person-in-charge of the establishment Reflects the new term hand antiseptic to replace hand sanitizer Adds option on shellstock identification Please verify that your local authority has adopted the latest Food Code.

6 2 NSF HealthGuard Professional Food Manager Certification Foodborne Illness: any infection or illness that is transferred to people by the food they eat. FDA: an agency of the U.S. government that regulates the safety of food and drugs and is responsible for developing the Model Food Code. Model Food Code: a set of rules and requirements developed by the FDA to ensure food safety. Foodborne Disease Outbreak: the occurrence of two or more cases of similar illness resulting from the ingestions of a common food. 1.1 Introduction to Foodborne Illness In order to appreciate the value of food sanitation and food safety, one needs to understand what can happen when food becomes unsafe. When basic principles of food sanitation are ignored and unsafe food is served to the customer, the potential for illness exists. A foodborne illness is any infection or illness that is transferred to people by the food they eat. Recent estimates indicate that foodborne illness is responsible for approximately 76 million illnesses and 5,000 deaths per year in the United States. Roughly 325,000 Americans will require hospitalization this year because of something they ate. It is difficult to accurately determine the total cost of foodborne illness in terms of medical costs, reduced productivity, lost wages, and human suffering. However, most experts agree that the annual cost of foodborne illness in the United States is somewhere between 10 and 83 billion dollars. While the total impact of foodborne illness on the economy is difficult to measure, the cost to an individual food establishment is usually much more apparent. An establishment that is implicated in a foodborne illness investigation can expect a significant loss of customers and sales, increased insurance premiums, reduced employee morale, loss of reputation within the community, legal fees if lawsuits are filed, and in some cases, closure ordered by the local health department. In the event that an establishment is proven to have been the source of a foodborne disease outbreak, the cost to the establishment will be substantially greater. The 2005 FDA Model Food Code defines a foodborne disease outbreak as the occurrence of two or more cases of a similar illness resulting from the

7 Chapter 1 Introduction to Food Safety 3 ingestion of a common food. It can be very difficult to determine when a foodborne outbreak has occurred. There are several reasons for this. It is estimated that many foodborne illnesses are not reported. Despite the fact that foodborne illnesses can sometimes be life-threatening, individuals who have milder symptoms may shrug off the illness as a stomach flu or 24-hour bug. These people are less likely to seek medical treatment or report the condition to their doctor or local health department. Second, many of the microorganisms that cause foodborne illnesses may also be transmitted through drinking water or by person-to-person contact, making it difficult to determine if an illness is actually foodborne. Microorganism: tiny organisms too small to be seen with the naked eye People at Risk It is possible that several people eating a meal together may consume the same foodborne pathogen, but only some of them develop an illness. This is because some people are at a higher risk of contracting foodborne illness than others. Adults are less likely to get a foodborne illness if they are healthy and in good physical condition. People with a higher risk for contracting foodborne illness include young children, the elderly, pregnant women, individuals taking certain medications, and those with weakened immune systems. Infants and young children are more susceptible because their immune systems are not as fully developed as an adult. Elderly people have a higher risk because the immune system begins to weaken with age. For individuals in higher risk categories, the length and severity of a foodborne illness can be much greater. Pathogen: microorganisms that can cause disease. Immune System: the part of the body that helps to fight off disease and resist infection.

8 Chapter 1 Introduction to Food Safety 11 Summary Foodborne illnesses are responsible for approximately 76 million illnesses and 5,000 deaths in the United States annually. Foodborne illness is preventable. Young children, the elderly, individuals with weakened immune systems, pregnant women, and individuals taking certain medications (such as immunosuppressants and antibiotics) are at higher risk for contracting foodborne illness. Some types of food are more likely to cause a foodborne illness. These foods are commonly referred to as potentially hazardous foods. A ready-to-eat food is one that receives no further washing or cooking prior to being eaten. Because these foods receive no further washing or cooking, contamination of these foods will likely be passed directly to the consumer. The five key risk factors that can result in, or contribute to, foodborne illness are: Food held at improper temperature. Inadequately cooked or undercooked food. Contaminated food equipment (cross contamination). Food from an unsafe source. Poor personal hygiene practices. It is the right of the consumer, when purchasing food, to receive a safe product that will not cause harm or illness. The primary responsibility of any food establishment is to ensure food safety. The FDA Model Food Code recommends that the person in charge be responsible for ensuring compliance with the Food Code, and being a certified food protection manager or demonstrating knowledge of food safety.

9 12 NSF HealthGuard Professional Food Manager Certification Introduction to Food Safety Activity #1 A potentially hazardous food (PHF) is defined as: one that supports growth of microorganisms or has been involved in foodborne disease outbreaks. Which of the following are considered potentially hazardous foods? Cooked Beans Fish Banana Flour Shellfish Garlic in Oil Mixtures Milk Raw Sprouts Peanuts Hot Fudge Shell Eggs Candy Bar Beef Dry Pasta Pork Baked Potato Cooked Rice Peanut Butter Tofu Sliced Melon Poultry Commercial Mayonnaise Boxed Cereal Pretzels Yogurt Fresh Broccoli Mustard Lobster

10 Chapter 1 Introduction to Food Safety 13 Introduction to Food Safety Activity #2

11 14 NSF HealthGuard Professional Food Manager Certification Let s Discuss The local health department received a complaint from a person who believed he contracted food poisoning from eating at a local restaurant a few days earlier. The customer ate dinner at the restaurant on Monday and had a chicken caesar salad, a diet soft drink, and did not order dessert. The following afternoon, he began experiencing stomach cramps, headache, nausea, fever, and diarrhea. Upon inspection of the restaurant, the health inspector noted that the commercial caesar salad dressing was being stored in a small refrigerator near the wait station. The temperature of the dressing was 38 F (3 C). The inspector found that the chicken used in the salad was stored in a large container in the front of the walk-in cooler. The manager explained to the inspector that the chicken is grilled in large batches each morning, cut up, and then placed in a covered container at the front of the walk-in. Because the chicken is also used in the chicken alfredo and the chicken teriyaki, they usually needed to prepare more after the lunch rush. The manager explained that whenever new batches were made, they were placed in a clean, separate container and the empty container was taken to the dishwasher. At the time of the inspection, the cook happened to be preparing another batch of chicken. The inspector checked the temperature of the chicken in the walk-in refrigerator that was apparently made earlier in the day and found it to be at 58 F (14 C). He then took a sample of the chicken and placed it in a sterile plastic bag in a cooler to take back to the lab. A few minutes later he noticed the cook dumping a new batch of chicken into the same container on top of the chicken left over from

12 Chapter 1 Introduction to Food Safety 15 lunch. This new batch of chicken was at 105 F (40 C). The inspector noted that the cook never checked the temperature of the chicken. The inspector informed the manager that he believed the chicken was not being cooled properly and that the new batch of chicken just placed in the walk-in may have been contaminated by the old batch to which it was added. The inspector asked the manager to throw away the chicken. 1) Is it possible that this customer got sick from eating the chicken caesar salad? 2) Is it appropriate for the inspector to have the suspect chicken thrown out? 3) Has the warranty of sale been violated? Why or why not? At the lab, analysis of the cooked chicken sample revealed high levels of salmonella bacteria. Over the next few days, 14 new cases of foodborne illness were reported by people who ate at the restaurant on either Monday or Tuesday. Of the 14 new cases, nine ate the chicken caesar salad, three ate the chicken Alfredo, and two ate the chicken teriyaki. Two of the people who became ill were sick enough to require hospitalization. One was a woman in her early 70s, and the other was a two-year-old boy who ate pieces of chicken from his mother s plate. Both people who received medical attention tested positive for the same strain of salmonella that was found on the chicken. 4) Is there enough proof that the chicken caused harm? If so, who is responsible? 5) Why do you suppose more people became ill after eating the chicken caesar salad?

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

GUIDELINES TO THE LEVEL TWO CERTIFICATION IN FOOD PROTECTION

GUIDELINES TO THE LEVEL TWO CERTIFICATION IN FOOD PROTECTION GUIDELINES TO THE LEVEL TWO CERTIFICATION IN FOOD PROTECTION 6/2013 Certification in Food Protection Guidelines Page 1 of 11 TABLE OF CONTENTS SECTIONS PAGE NUMBER MISSION STATEMENT 2 I. DEFINITIONS 3

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

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

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

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

Food Safety is in Your Hands! Alejandra Menjivar Community Nutrition Educator & Alejandra Navarro Community Nutrition Educator Food Safety is in Your Hands! Alejandra Menjivar Community Nutrition Educator & Alejandra Navarro Community Nutrition Educator Today s Class Food Safety is Important Good Personal Hygiene Receiving and

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

GUIDELINES TO THE OHIO DEPARTMENT OF HEALTH S CERTIFICATION IN FOOD PROTECTION

GUIDELINES TO THE OHIO DEPARTMENT OF HEALTH S CERTIFICATION IN FOOD PROTECTION GUIDELINES TO THE OHIO DEPARTMENT OF HEALTH S ERTIFIATION IN FOOD PROTETION To protect and improve the health of all Ohioans 9/98 ertification in Food Protection Guidelines Page 1 of 14 TABLE OF ONTENTS

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

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

Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles

Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles United States Department of Agriculture Food and Nutrition Service June 2005

More information

The high school's nurse reported no notable illnesses among the students.

The high school's nurse reported no notable illnesses among the students. GASTROENTERITIS OUTBREAK ATTRIBUTED TO CLOSTRIDIUM PERFRINGENS TYPE A ENTEROTOXIN MIAMI COUNTY, KANSAS FEBRUARY 2006 FINAL REPORT DATE April 10, 2006 OUTBREAK INVESTIGATORS Christine Godfrey, Public Health

More information

1 HOUR SAN CE CBDM Approved. Food Protection Connection. Active. by Melissa Vaccaro, MS, CHO. Managerial Control. Nutrition & Foodservice Edge

1 HOUR SAN CE CBDM Approved. Food Protection Connection. Active. by Melissa Vaccaro, MS, CHO. Managerial Control. Nutrition & Foodservice Edge Food Protection Connection 1 HOUR SAN CE CBDM Approved Active by Melissa Vaccaro, MS, CHO Managerial Control A HACCP Approach 12 Answers to FPC Review Questions CDMs who answer the FPC Review Questions

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

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

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

HACCP Plan Designing a HACCP Plan for Your Facility. Calvert County Health Department Division of Environmental Health

HACCP Plan Designing a HACCP Plan for Your Facility. Calvert County Health Department Division of Environmental Health HACCP Plan Designing a HACCP Plan for Your Facility Calvert County Health Department Division of Environmental Health What is a HACCP Plan? HACCP stands for Hazard Analysis Critical Control Point. It is

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

TRAINER: Read this page ahead of time to prepare for teaching the module.

TRAINER: Read this page ahead of time to prepare for teaching the module. Module 7 Overview: Safe Cooking TRAINER: Read this page ahead of time to prepare for teaching the module. PARTICIPANTS WILL: 1. Describe potential hazards of eating food that has not been safely cooked.

More information

Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles

Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles United States Department of Agriculture Food and Nutrition Service June 2005

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

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

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

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

MICROBIAL HAZARDS. Eating food contaminated with harmful microorganisms. These

MICROBIAL HAZARDS. Eating food contaminated with harmful microorganisms. These MICROBIAL HAZARDS Microorganisms are everywhere. They can be found in the air, in water, in soil, on animals, and even on humans. Some are beneficial, such as those used to make fermented dairy and meat

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

CTE Culinary Arts I Curriculum Map Teacher Pages Chandler Unified School District #80

CTE Culinary Arts I Curriculum Map Teacher Pages Chandler Unified School District #80 Culinary Arts I Curriculum Map Teacher Pages Culinary I Curriculum Map Teacher Pages Semester 1 1.0 APPLY SANITATION AND SAFETY PROCEDURES 1.1 Define Hazard Analysis Critical Control Point (HACCP) 1.2

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

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

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

Food Poisoning Facts By Dr Yunes Teinaz Acting Head of Environmental Health London Borough of Hackney

Food Poisoning Facts By Dr Yunes Teinaz Acting Head of Environmental Health London Borough of Hackney Food Poisoning Facts By Dr Yunes Teinaz Acting Head of Environmental Health London Borough of Hackney The World Health Organization (WHO) reports that each year two billion illnesses are caused by unsafe

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

Food Service Operation/Retail Food Establishment Plan Review Application

Food Service Operation/Retail Food Establishment Plan Review Application CHRISTOPHER S. SMITH, RS, MA HEALTH COMMISSIONER DAVID BEYERS, MD MEDICAL DIRECTOR CITY OF PORTSMOUTH HEALTH DEPARTMENT 605 WASHINGTON STREET PORTSMOUTH, OH 45662 BOARD MEMBERS JIM KALB, PRESIDENT TIMOTHY

More information

But what does my body need? (No...it is not just candy and soda!)

But what does my body need? (No...it is not just candy and soda!) Chapter 35: Page 349 In the last chapter, you learned how important your immune system is to your survival. This week, you are going to learn how to keep your immune system strong and ready to protect

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

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

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

Food Safety: Temperature control of potentially hazardous foods

Food Safety: Temperature control of potentially hazardous foods Food Safety: Temperature control of potentially hazardous foods Guidance on the temperature control requirements of Standard 3.2.2 Food Safety Practices and General Requirements First printed edition August

More information

TEMPORARY FOOD EVENT PERMIT PACKET INSTRUCTIONS TO FOOD VENDORS

TEMPORARY FOOD EVENT PERMIT PACKET INSTRUCTIONS TO FOOD VENDORS 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,

More information

ABU DHABI FOOD CONTROL AUTHORITY. Food Poisoning. www.facebook.com/adfca1. www.twitter.com/adfca. www.youtube.com/adfcamedia

ABU DHABI FOOD CONTROL AUTHORITY. Food Poisoning. www.facebook.com/adfca1. www.twitter.com/adfca. www.youtube.com/adfcamedia Food Poisoning جهاز أبوظبي للرقابة الغذائية ABU DHABI FOOD CONTROL AUTHORITY Food Poisoning www.facebook.com/adfca1 www.twitter.com/adfca www.youtube.com/adfcamedia Creating awareness among the consumers

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

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

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

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

POLICY 11 Food Safety

POLICY 11 Food Safety 11.1 Introduction The Food Premises Regulation 1 made under the Health Act 2 has been amended to exempt small assisted living residences (no more than six residents), which would otherwise be used as single-family

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

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

Professional Food Manager Certification Training Coursebook

Professional Food Manager Certification Training Coursebook Professional Food Manager Certification Training Corsebook Version 6.0 The NSF HealthGard Professional Food Manager Certification Training Corsebook is designed to prepare food managers for any of the

More information

Preparing Food at Home advice and legal requirements www.eastbourne.gov.uk/homecatering

Preparing Food at Home advice and legal requirements www.eastbourne.gov.uk/homecatering Preparing Food at Home advice and legal requirements www.eastbourne.gov.uk/homecatering Introduction This advice is aimed at people preparing food for others beside their immediate family either: a) on

More information

FOOD SAFETY MANAGEMENT SYSTEM

FOOD SAFETY MANAGEMENT SYSTEM FOOD SAFETY MANAGEMENT SYSTEM Latest Revision May 2014 Reviewer: H&S Mgr. Next Revision January 2016 Compliance Food Hygiene (England & Wales) Regulations 2006 Associated Policies Contents All H&S Policies

More information

Food Safety and Sanitation Manual

Food Safety and Sanitation Manual Food Safety and Sanitation Manual Health Care Agency Environmental Health Services A food safety and sanitation manual for food facility operators and their employees doing business in Orange County Our

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

Hygiene Standards for all Food Businesses

Hygiene Standards for all Food Businesses Hygiene Standards for all Food Businesses Food hygiene laws are not simply a list of rules. They are intended to let food business operators assess the risks to food safety in their business and apply

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

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

Performance Audit Health Department Food Protection Program

Performance Audit Health Department Food Protection Program Performance Audit Health Department Food Protection Program January 2001 City Auditor s Office City of Kansas City, Missouri 03-2001 January 31, 2001 Honorable Mayor and Members of the City Council: This

More information

SCHOOL DISTRICT NO. 36 (SURREY) No. 5535.1

SCHOOL DISTRICT NO. 36 (SURREY) No. 5535.1 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

More information

GUIDELINES. for COTTAGE INDUSTRY INVOLVED in HOME FOOD PRODUCTION

GUIDELINES. for COTTAGE INDUSTRY INVOLVED in HOME FOOD PRODUCTION GUIDELINES for COTTAGE INDUSTRY INVOLVED in HOME FOOD PRODUCTION ENVIRONMENTAL HEALTH PO Box 2000, 16 Garfield Street Charlottetown, PEI CIA 7N8 Tel: 368-4970 / Fax: 368-6468 These guidelines have been

More information

Introduction. Chapter 1

Introduction. Chapter 1 Contents Chapter 1 Introduction 1 Chapter 2 What is a Food Safety Plan 2 Chapter 3 How to implement a Food Safety Plan 3 Stage 1: Planning Stage 2: Draw a flow diagram Stage 3: Develop a Food Safety Plan

More information

Instruction in accordance with 43 Para. 1 of the German Infection Protection Act (IfSG)

Instruction in accordance with 43 Para. 1 of the German Infection Protection Act (IfSG) Instruction in accordance with 43 Para. 1 of the German Infection Protection Act (IfSG) Who requires instruction? Before starting work in the food industry, the following persons require instruction and

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

SCRIPT NUMBER 88 FOOD POISONING (ONE SPEAKER)

SCRIPT NUMBER 88 FOOD POISONING (ONE SPEAKER) SCRIPT NUMBER 88 FOOD POISONING (ONE SPEAKER) PROGRAM NAME: HEALTH NUGGETS PROGRAM TITLE: FOOD POISONING PROGRAM NUMBER: 88 SUBJECT: CAUSES, DIAGNOSIS, TREATMENT, PREVENTION OF FOOD POISONING KEY WORDS:

More information

Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments

Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments Additional copies are available from: Office of Food Safety Retail Food

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

Manufacturing Operations. Industry Fact Sheet September 2012

Manufacturing Operations. Industry Fact Sheet September 2012 Smart Solutions for Safe and Hygienic Food Manufacturing Operations Industry Fact Sheet September 2012 Smart Solutions for Safe and Hygienic Food Manufacturing Operations The task of the food processing

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

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 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

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

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

CHILD AND ADULT CARE FOOD PROGRAM (CACFP) ANNUAL PROVIDER TRAINING

CHILD AND ADULT CARE FOOD PROGRAM (CACFP) ANNUAL PROVIDER TRAINING CHILD AND ADULT CARE FOOD PROGRAM (CACFP) ANNUAL PROVIDER TRAINING What is the purpose of the CACFP? The main goal of the CACFP is to improve the health and nutrition of children. The program achieves

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

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

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

Clean-Up in Aisle 5. Noroviruses are a group of viruses that cause FOOD PROTECTION CONNECTION

Clean-Up in Aisle 5. Noroviruses are a group of viruses that cause FOOD PROTECTION CONNECTION FOOD PROTECTION CONNECTION 1 HOUR SAN Clean-Up in Aisle 5 by Melissa Vaccaro, MS, CHO Noroviruses are a group of viruses that cause acute gastroenteritis in humans. You may hear people refer to this as

More information

Loudoun County Health Department P.O. Box 7000 1 Harrison Street Southeast Leesburg VA 20177-7000 Temporary Food Guidelines and Information Packet

Loudoun County Health Department P.O. Box 7000 1 Harrison Street Southeast Leesburg VA 20177-7000 Temporary Food Guidelines and Information Packet 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:

More information

SOUTH CAROLINA DEPARTMENT OF AGRICULTURE FOOD SAFETY DIVISION GUIDELINES FOR FOOD PROCESSORS (REVISED)

SOUTH CAROLINA DEPARTMENT OF AGRICULTURE FOOD SAFETY DIVISION GUIDELINES FOR FOOD PROCESSORS (REVISED) SOUTH CAROLINA DEPARTMENT OF AGRICULTURE FOOD SAFETY DIVISION GUIDELINES FOR FOOD PROCESSORS 2013 (REVISED) SOUTH CAROLINA DEPARTMENT OF AGRICULTURE PRODUCT TO PRODUCTION GETTING STARTED FROM SCRATCH If

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

Personal Injury TYPES OF HOLIDAY ILLNESSES. www.simpsonmillar.co.uk Telephone 0844 858 3200

Personal Injury TYPES OF HOLIDAY ILLNESSES. www.simpsonmillar.co.uk Telephone 0844 858 3200 TYPES OF HOLIDAY ILLNESSES Whilst on holiday many different contractable illnesses exist, the list below contains the most common. This list is by no means exhaustive and if you have suffered from an illness

More information

Leila Kakko Tampere University of Applied science TRADITIONAL FOOD IN COMBATING FOODBORNE PATHOGENS 2011

Leila Kakko Tampere University of Applied science TRADITIONAL FOOD IN COMBATING FOODBORNE PATHOGENS 2011 Leila Kakko Tampere University of Applied science TRADITIONAL FOOD IN COMBATING FOODBORNE PATHOGENS 2011 World Food Programme Food quality control is necessary to ensure that food aid supplies are safe,

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 Service Managers

Food Service Managers Food Service Managers Food Safety Home Study Booklet Environmental Health and Protection Food Safety www.louisvilleky.gov/health Table of Contents Introduction 3 Food Safety In-service 4 Person in Charge

More information

Hygiene Rules in the Catering Sector

Hygiene 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 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

Tool for the development of a Food Safety Program for Childcare facilities. a Food Safety Program

Tool for the development of a Food Safety Program for Childcare facilities. a Food Safety Program Tool for the development of a Food Safety Program for Childcare facilities Program Tool for the development of a Food Safety Program for Childcare facilities October 2008 Food Safety 1 Disclaimer The information

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

Name of Business. Record 1- Approved Food Suppliers List

Name of Business. Record 1- Approved Food Suppliers List Record 1- Approved Food Suppliers List Supplier No. Details of Supplier (Name, address, contact details) Product Description Approved Supplier Date approved Corrective Action Reject suppliers that do not

More information

Healthy Eating During Pregnancy

Healthy Eating During Pregnancy 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

More information

TEMPORARY FOOD FACILITY PERMIT APPLICATION

TEMPORARY FOOD FACILITY PERMIT APPLICATION 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

More information

Guidance Document for the Risk Categorization of Food Premises

Guidance Document for the Risk Categorization of Food Premises Guidance Document for the Risk Categorization of Food Premises This document supports the Food Safety Protocol, 2013 (or as current) under the Ontario Public Health Standards. Public Health Division Ministry

More information

FACILITIES DESIGN ASSESSMENT AND PERMITTING QUESTIONNAIRE: (For use by all food risk categories 1-3 or higher)

FACILITIES DESIGN ASSESSMENT AND PERMITTING QUESTIONNAIRE: (For use by all food risk categories 1-3 or higher) FACILITIES DESIGN ASSESSMENT AND PERMITTING QUESTIONNAIRE: (For use by all food risk categories 1-3 or higher) TO BE COMPLETED BY THE OWNER/OPERATOR AND SUBMITTED TO THE SNHD ENVIRONMENTAL HEALTH DIVISION

More information

PANDEMIC INFLUENZA PLANNING:

PANDEMIC INFLUENZA PLANNING: PANDEMIC INFLUENZA PLANNING: A Guide for Individuals and Families Get Informed. Be Prepared. U.S. Department of Health and Human Services January 2006 Pandemics are global in nature, but their impact is

More information

New Hampshire Department of Health and Human Services Division of Public Health Services, Food Protection Section

New Hampshire Department of Health and Human Services Division of Public Health Services, Food Protection Section 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

More information

Don t let food make you sick:

Don t let food make you sick: * Although America has some of the safest food in the world, an average of one in six Americans has some type of food borne illness each year. When you are immune suppressed, it is even easier for you

More information

ASI 691 Prinicples of HACCP 1

ASI 691 Prinicples of HACCP 1 Prerequisite Programs: GMP s, SOP s, SSOP s HACCP Does Not Stand Alone Must be built on existing food safety programs Prerequisite Programs Definition of Prerequisite Programs- Procedures, including Good

More information

Chesapeake Health Department. MOBILE FOOD UNIT OPERATION GUIDE Guidelines for Food Service

Chesapeake Health Department. MOBILE FOOD UNIT OPERATION GUIDE Guidelines for Food Service Chesapeake CHD Health Department MOBILE FOOD UNIT OPERATION GUIDE Guidelines for Food Service Chesapeake Health Department Environmental Health 748 Battlefield Blvd North Chesapeake, VA 23320 757-382-8672

More information

TEMPORARY FOOD ESTABLISHMENT EVENT APPLICATION

TEMPORARY FOOD ESTABLISHMENT EVENT APPLICATION CONSOLIDATED HUMAN SERVICES Health Department Environmental Health TEMPORARY FOOD ESTABLISHMENT EVENT APPLICATION This application must be submitted to Onslow County Health Department at least fifteen

More information

Assessment: 27308 Basic Culinary Arts

Assessment: 27308 Basic Culinary Arts Culinary Arts Study Guide Assessment: 27308 Basic Culinary Arts Aligned with the Standards for Family and Consumer Sciences Education, American Association of Family and Consumer Sciences (AAFCS) Culinary

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

Tool for the development of a Food Safety Program for Catering and Retail premises. Program. Food Safety. March 2008

Tool for the development of a Food Safety Program for Catering and Retail premises. Program. Food Safety. March 2008 To ol fo r th e d e ve l o p m e n t of a Fo o d Safety Program for C a t e r i n g a n d R e t a i l p r e m i s e s Program Tool for the development of a Food Safety Program for Catering and Retail premises

More information