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Three Critical Interventions for Foodborne Illness Prevention

There are several levels of disease prevention in food safety, from the farm to food production factories, to distribution, and then to food service from restaurants, commercial kitchens, or retail food stores. We would like to have a magic bullet to help the food industry make all foods completely safe, but that’s a tough challenge since we involve imperfect humans handling foods. The handling step—with our hands—is where we can make crucial mistakes in a food service kitchen. ...

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Additional Articles

Three Critical Interventions for Foodborne Illness Prevention (March 19, 2008)
Check it Out--Food Safety at FoodHandler.com (February 14, 2008)
Worldwide Food Safety Trivia for Training (January 10, 2008)
Keep the Staph Out of Your Food (December 13, 2007)
Handling Leafy Green Salad--New Study Recommendations (November 12, 2007)
Setting the Visual Food Safety Standard and Reducing Hazards (October 10, 2007)
Food Safety for Pork & the Oink Quiz! (September 11, 2007)
Food Safety Recalls Are Always in the News (August 06, 2007)
Standard Operating Procedures for Safe Food (June 25, 2007)
RU2Sick2Work(tm)? --Part 2 (June 01, 2007)
RU2Sick2Work? --Part 1 (May 01, 2007)
Pointers for the Almost Perfect Health Inspection (April 06, 2007)
The Eleven Commandments of Food Safety at Your Restaurant (March 14, 2007)
Fetching a Pail of Good, Safe Water (February 05, 2007)
A Season of Foodborne Outbreaks (December 20, 2006)

Materials for Construction and Repair – Chapter 4 (4-201.11 Equipment & Utensils)

Our goal for writing these articles is to give you, the operator, a better understanding of the current 2001 FDA Food Code.

Facts about the 2005 FDA Food Code – Chapter 4 – Materials for Construction and Repair – June 2008 – Durability & Strength

QUESTION: What do I need to look for when purchasing single-use or single-service items for my operation (ex. paper plates, plastic silverware or disposable gloves)?

ANSWER: The safety and quality of food can be adversely affected through single-service and single-use articles that are not constructed of acceptable materials. The migration of components of those materials to food they contact could result in chemical contamination and illness to the consumer. In addition, the use of unacceptable materials could adversely affect the quality of the food because of odors, tastes, and colors transferred to the food.

4-201.11 Equipment and Utensils.

EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

Critical Item. Denoted by asterisk *

"Critical item" means a provision of this Code—that if in noncompliance, is more likely than other violations to contribute to food contamination, illness, or environmental health hazard.

Noncritical Violation. Denoted by ‘N’

8-406.11 Time Frame for Correcti...More

Materials for Construction and Repair – Chapter 4 (4-201.11 Equipment & Utensils)
Design and Construction and Repair - Chapter 4 - (4-201 Durability & Strength)
Materials for Construction and Repair – March 2008 (4-101.11 Characteristics) Use of Copper, Galvanized Metal, Sponges, – Part 2
Materials for Construction and Repair – (4-101.11 Characteristics) Use of Cast Iron and Lead – Part 1
Employee Health – Part 11 - Responsibilities of the Permit Holder, Person in Charge, Food Employee and Conditional Employees
Employee Health – Part 10 - Responsibilities of the Permit Holder, Person in Charge, Food Employee and Conditional Employees
Employee Health – Part 9 - Responsibilities of the Permit Holder, Person in Charge, Food Employee and Conditional Employees
Employee Health – Part 8 - Responsibilities of the Permit Holder, Person in Charge, Food Employee and Conditional Employees
Employee Health – Part 7 - Responsibilities of the Permit Holder, Person in Charge, Food Employee and Conditional Employees
Employee Health –Part 6-Responsibilities of the Permit Holder, Person in Charge, Food Employee and Conditional Employees
Employee Health – Part 5- Responsibilities of the Permit Holder, Person in Charge, Food Employee and Conditional Employees
Employee Health – Part 4- Responsibilities of the Permit Holder, Person in Charge, Food Employee and Conditional Employees
Employee Health – Part 3 – Responsibilities of the Permit Holder, Person in Charge, Food Employee and Conditional Employees
Responsibilities of the Permit Holder, Person in Charge, Food Employee and Conditional Employees
Employee Health – Responsibilities of the Permit Holder, Person in Charge, Food Employee and Conditional Employees
Hygienic Practices IV
Hygienic Practices III
Hygienic Practices
Hygienic Practices
Hand Hygiene - Personal Cleanliness (4)
Personal Cleanliness (3)
Personal Cleanliness (2)
Personal Cleanliness
Restrict/Exclude food service workers when ill when working with a Highly Susceptible Population Base
Use of Raw Shell Eggs with a Highly Susceptible Population Base
Facts about the 2005 FDA Food Code – Person in Charge – PIC
Facts About the 2005 FDA Food Code – Reduced Oxygen Packaging
Facts About the 2005 FDA Food Code – Summary of Changes in the 2005 FDA Food Code continued
Facts About the 2005 FDA Food Code – Summary of Changes in the 2005 FDA Food Code
Refrigeration Requirements
Management & Personnel – Person in Charge
Refrigeration Thermometers
Management & Personnel – Demonstration of Knowledge
Duties of the Person in Charge
Receiving Temperatures

Daily Market Update

Produce Report

July 4, 2008

The June 1st US storage potato inventory was the largest for the date in 8 years. June Idaho potato stocks were 16.7% more than 2007. However, good quality russet supplies are critically short which has pressured the potato markets upward in recent weeks. The Idaho potato harvest is anticipated to be modestly late this year which could cause relatively...

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Deli Question

Posted by: foodielover

Hi - I'm trying to get a hold of some facts or guesstimates about stand-alone new york style type delis. Some place like Ben's or Katz's as I understand could be pulling in $2 - $6 millinion in revenue annually. What portion of that, or maybe just full service... Read More

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