This signage should say “Just try to wash your hands.” What happened to the For Handwashing Only concept? While observing this area for about two minutes, a young worker moved toward the handsink, saw the condition and returned to plating a ready-to-eat sandwich and fries. How many handwashes are likely missed during this restaurant’s 18 […]
Ice Management … NOT!
This idyllic resort scene keeps customers looking out rather than down at its hellish ice management practices. This one ice unit below (two photos) is a very good illustration of at least three ice management issues. How many times have these containers been handled and returned to the ice for storage? The ice scoop is […]
Which is today’s more important potential source of restaurant contamination?
2006 CFP Issue: I-003 Outcome
2006 Issue Form Issue: 2006 I-003 Council Recommendation: Accepted as AmendedDelegate Action: Accepted All information above the line is for conference use only. Title: Person in Charge (PIC) Designation During Non-Production Periods Recommended Solution: The Conference recommends that the Conference Chair send a letter to FDA recommending that Section 2-101.11 be amended as follows: ANNEX […]
2006 CFP Issue: I-003
Person in Charge (PIC) Designation During Non-Production Periods This PIC designation during non-production periods issue was presented as Issue 2004 I-013 under Council I at the 2004 CFP (see attached). It was accepted as amended by Council and approved by the delegates to request FDA resolve the issue through administrative process or brought back to […]
Issues for 2004 Conference for Food Protection, Hand Hygiene
The Conference for Food Protection is a working body to propose, evaluate and suggest enhancements to the FDA’s Model Food Code. It is structured to provide a representative and equitable partnership among regulators, industry, academia, professional organizations and consumers to identify problems, formulate recommendations, and develop and implement practices that ensure food safety. The primary […]
Hands-On System for the Person-In-Charge
Handwashing For Life® Hands-On System for the Person-In-Charge (PIC) This implementation system was created and developed as a tool to meet the PIC’s increasing accountability in controlling the hand hygiene process. Getting Started: The Hands-on System »
HACCP & AMC
Hazard Analysis Critical Control Point (HACCP) & Active Management Control (AMC) For Foodservice, ®). Hazard Analysis Critical Control Point. A food quality assurance system that identifies, evaluates and controls potentially hazardous foods and handling practices in the food industry. A HACCP plan is a written document based on HACCP principles to ensure the safe delivery […]
2009 Food Code – Hand Hygiene Version
Chapter 1 – PURPOSE AND DEFiNITION Intent 1-102.10 Food Safety, Illness Prevention, and Honest Presentation. The purpose of this Code is to safeguard public health and provide to consumers food that is safe, unadulterated, and honestly presented. Scope 1-103.10 Statement. This Code establishes definitions; sets standards for management and personnel, food operations, and equipment and […]
2005 Food Code – Full Version
2005 Food Code – Full Version: http://www.cfsan.fda.gov/~dms/fc05-toc.html
