Training Materials for Restaurant Operators
Hand Washing Signs
Employee Health Policy
Do your employees know what a foodborne illness is? Do your employees realize that they have a responsibility to the restaurant and to the customers to know how to prevent the spread of a foodborne illness? What do you do as a manager if an employee is diagnosed with, or has symptoms of, a foodborne illness? An employee health policy will provide the answers!
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 this article from the Food for Thought newsletter and use the resources below to get cooling done the right way.Proper Cooling Methods Fact Sheet: English | Spanish | Chinese | Korean | Thai | Vietnamese
Cooling Log Sample: English | Spanish
Cooling Log Blank: English | Spanish
Cooling Sign: English | Spanish
Other Training Materials
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.
Frequently Asked Questions
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 English, Korean and Spanish.
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 | Thai | Vietnamese | Arabic | Farsi | Hindi | Urdu
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, Chinese, Korean, Spanish and Vietnamese.
What Is Active Managerial Control (AMC)? Fact Sheet
Learn about Active Managerial Control, a tool used by food service managers to reduce foodborne illness risk factors.
English | Spanish | Chinese | Korean | Vietnamese