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
2001 Food Code – Hand Hygiene Version
Intent1-102.10 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. Scope1-103.10 Statement. This Code establishes definitions; sets standards for management and personnel, food operations, and equipment and facilities; and provides for food establishment plan review, […]
2001 Food Code – Full Version
2001 Food Code – Full Version: http://www.cfsan.fda.gov/~dms/fc01-toc.html
Healthy People 2010
Food safety is a priority action area of Healthy People 2010, the comprehensive, nationwide set of health promotion and disease prevention objectives designed to serve as a 10-year strategy for improving health in the United States. Healthy People 2010 objectives include reducing infections caused by foodborne pathogens, reducing outbreaks of foodborne illness, and improving food […]
Clean Hands Coalition
The Centers for Disease Control (CDC) has taken the lead to facilitate the formation of the Clean Hands Coalition (CHC). This national multi-disciplined team of advocates will develop a realistic long-term hand hygiene solution. Its ranks consist of senior professionals from the regulatory, commercial and academic communities. Using a science based approach and the model […]
FDA Food Code
U. S. Department of Health and Human Services Public Health Service Food and Drug Administration Introduction The U. S. Food and Drug Administration publishes the Food Code , a model that assists food control jurisdictions at all levels of government by providing them with a scientifically sound technical and legal basis for regulating the retail […]
United States Department of Agriculture
USDA & Food Safety and Inspection Service – FSIS USDA is responsible for the safety of meat, poultry, and egg products. [http://www.usda.gov/] FSIS has the mission to ensure that consumers have the safest possible food supply. They use science-based practices to diminish the incidence of foodborne illness associated with meat, poultry and egg products. U. […]
