Food service safety and sanitation manual

Sanitation Inspection Handbook Chapter 1: Cooperation with Other Agencies September g. Name and addresses of liaison officers: (1) For the Food and Drug Administration: Director, Field Programs Center for Food Safety and Applied Nutrition (HFS) Campus Drive, College Park, MD Ph. Food Service Orientation Manual. Introduction. I. Sanitation. A. Kitchen B. Equipment into food from poor sanitation of the kitchen and equipment, poor food-handling, or inadequate cooking of foods. Food SafetyDry Storage.  · Subj: FOOD SERVICE SANITATION MANUAL 1. PURPOSE. This Manual establishes policies, procedures and standards for the operation of Coast Guard food service facilities. Intended users are Coast Guard.

ENVIRONMENTAL HEALTH PROGRAMS Food Sanitation and Safety Policy and Guidance. OPNAVINST /MCO , Food Safety Training Program; COMNAVAIRFORINST - Shipboard Medical Procedures Manual for aircraft carriers of the Naval Air Force. Summer Food Service Program (SFSP) Module 6 Food Safety and Sanitation SFSP Online Training Basics for Handling Food Safely. Safe steps in food handling, cooking, and storage are essential to prevent foodborne illnesses. Follow the four Guidelines to keep food safe: Clean – Wash hands and surfaces often. • Make sure food is received and stored at the correct temperature. • Minimize the amount of time food is in the Temperature Danger Zone (41° to °F) - it should never exceed 4 hours. • Cook food to the correct internal temperature. • Hold hot food above °F and cold food at or below 41°F. • Cool foods correctly.

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