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TextTraining Materials for Restaurant Operators
Hand Washing
Signs
Food For Thought
Food Safety Newsletter
Issue #9 - How Cold Is It?
Issue #8 - Employee Health Revisited
Issue #7 - Do You Have an Employee Health Policy?
Issue #6 - What Is Date Marking?
Issue #5 - It's Summertime!
Issue #4 - Be Cool About Cooling
Issue #3 - Prevent Cross-Contamination
Issue #2 - First Line of Defense
Issue #1 - What is a Risk Factor?
Cooling - the Right Way
Sometimes it is necessary to prepare foods in advance and store them
for later use. Leaving the hot food on the counter for a couple
of hours or placing it immediately in a refrigerator may only lead to
bacterial growth which can lead to your customers getting sick.
Read issue #4 of the
newsletter and use the resources below to get cooling done the
right way.
Proper Cooling
Methods -
English Proper Cooling Methods (new web
page) - multiple translations available at bottom of
page
Cooling Log
Sample - English
Cooling Log
Sample - Spanish(PDF)
Cooling Log
Blank -
English Cooling Log
Blank - Spanish(PDF)
Cooling Sign -
English
Cooling Sign -
Spanish(PDF)
Employee Health Policy Information
For Managers - Let's Start an Employee Health Policy!
How to present the training that will give your establishment a usable
Employee Health Policy.
English,
Spanish, Korean, Chinese, Vietnamese, Thai
Use the presentation above to train your employees on your health policy. (Click on the arrows at bottom right to expand to full-screen)
What is Foodborne Illness?
Use this training sheet to explain the importance of preventing
foodborne illness to your employees.
English, Spanish,
Korean,
Chinese,
Vietnamese,
Thai
Employee Illness Reporting Agreement
Use this form as a training tool to help employees understand their role
in preventing foodborne illness.
English,
Spanish,
Korean,
Chinese,
Vietnamese,
Thai
Employee Health Decision Guide for Managers
Question and answer sheet to help the operator determine if an ill
employee should be allowed to work in the restaurant.
For managers - How to use the Decision Guide.
English, Spanish,
Korean,
Chinese,
Vietnamese,
Thai
A. Decision Guide for establishments
serving exclusively a Highly Susceptible Population (HSP) -
elderly, very young or immuno-compromised.
English, Spanish,
Chinese,
Korean,
Vietnamese,
Thai
B. Decision Guide for establishments
serving a non-Highly Susceptible Population
(non-HSP)
English,
Spanish,
Chinese,
Korean,
Vietnamese,
Thai
Miscellaneous Training Materials
Big Five Foodborne Illness Sheet
Learn causes, symptoms and prevention of the "Big Five"
bacteria and viruses which cause foodborne illness.
English, Spanish, Chinese, Korean, Vietnamese, Thai
Prevent Cross Contamination Poster
Foods must be stored in a refrigerator in a way to prevent
cross-contamination. Place this chart on the outside of the
refrigerator.
English, Spanish, Chinese, Korean, Vietnamese, Thai
Consumer Advisory
If an animal food such as beef, eggs, fish, lamb, milk, pork,
poultry or shellfish is served or sold raw, the restaurant operator must
make the consumer aware of the risk of foodborne illness by providing written information to the
consumer.
Parasite Destruction Letter Requirement
If an establishment serves raw fish (sushi, sashimi, ceviche) to its
customers, the operator must provide proof that the fish has been frozen
for parasite destruction. Often this proof is in the form of a
letter from the fish distributor saying that the fish has been frozen in
a manner to kill parasites. There is specific information to
be included in the letter. The full explanation is in Korean and English
Time As The Public Health Control
Generally, foods must be kept hot (greater than 135°F) or cold (less
than 41°F). These temperatures are the controls to reduce the
occurrence of foodborne illness. In some instances, time may
be used as the public health control. Using time as the public
health control means that foods which are normally under temperature
control (hot or cold) are kept under no temperature control. To use
this method properly, a number of requirements must be met. A
complete explanation is in English, Korean and Vietnamese.
Frequently Asked Questions
(FAQs)
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