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Food for Thought
Read the latest Food for Thought newsletter, which has important information for food establishment owners, operators, and their employees.
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.
Cooling Log Sample - English
Cooling Log Blank - English
Cooling Sign - English
Cooling Log Sample - Spanish
Cooling Log Blank - Spanish
Cooling Sign - Spanish
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,
Arabic, Farsi,
Hindi,
Urdu
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)
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, Arabic,
Farsi, Hindi, Urdu
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,
Arabic,
Farsi,
Hindi,
Urdu
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,
Arabic,
Farsi,
Hindi,
Urdu
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,
Arabic,
Farsi,
Hindi,
Urdu
A. Decision Guide for establishments
serving exclusively a Highly Susceptible Population
(HSP) - elderly, very young or immuno-compromised.
English,
Spanish,
Chinese,
Korean,
Vietnamese,
Thai, Arabic,
Farsi,
Hindi,
Urdu
B. Decision Guide for establishments
serving a non-Highly Susceptible Population
(non-HSP)
English,
Spanish,
Chinese,
Korean,
Vietnamese,
Thai, Arabic,
Farsi,
Hindi,
Urdu
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