Sunday, July 31, 2011

MilpitasVESL Food Safety Series!

New California Law SB 602 says that food handlers must take food safety training course and passing an exam. During the month of July, MilpitasVESL will feature ESL resources about food and food safety. See: ESL Discussions.com Conversation Questions on Food Safety to get the conversation started!

Basic Food Safety - Part 6 of 6: Review



Basic Food Safety - Part 6 of 6: Review

Produced by the Central District Health Department, Boise, ID.
Basic Food Safety.
Part 6: Review
Review the information in Parts 1 through 6 on Basic Food Safety. Use this episode as a refresher course on everything you've learned about Basic Food Safety in Idaho.
More information www.cdhd.idaho.gov.

Saturday, July 30, 2011

Friday, July 29, 2011

Basic Food Safety - Part 5 of 6: Adulterated Food



Basic Food Safety - Part 5 of 6: Adulterated Food

Produced by the Central District Health Department, Boise, ID. Basic Food Safety. Part 5: Adulterated Food
Learn about the 5th leading cause of foodborne illness; Adulterated Food. Purchase foods only from approved sources, rotate stock, and keep storage areas clean.
More information www.cdhd.idaho.gov.

Thursday, July 28, 2011

Specialty Food Sales Surge in US

VOANews: Specialty Food Sales Surge in US


Despite nation's economic downturn, Americans show healthy appetite for gourmet foods from around globe (watch video)

Wednesday, July 27, 2011

Basic Food Safety - Part 4 of 6: Inadequate Cooking and Contamination



Basic Food Safety - Part 4 of 6: Inadequate Cooking and Contamination

Produced by the Central District Health Department, Boise, ID. Basic Food Safety. Part 4: Inadequate Cooking and Contamination.
Learn about 2 major causes of foodborne illness in the United States; inadequate cooking and contaminated equipment. Find the proper minimum cooking temperature ranges for meat, fish and poultry, and learn about proper washing and sanitization techniques. More information www.cdhd.idaho.gov.

Monday, July 25, 2011

Basic Food Safety - Part 3 of 6: Poor Personal Hygiene



Basic Food Safety - Part 3 of 6: Poor Personal Hygiene

Produced by the Central District Health Department, Boise, ID.
Basic Food Safety.
Part 3: Poor Personal Hygiene.
Poor personal hygiene is responsible for many foodborne illnesses in the United States. Learn about proper hand washing and personal grooming, illnesses that either restrict or exclude employees from working, and watch a lighthearted example of poor personal hygiene featuring "Harold the Cook".
More information www.cdhd.idaho.gov.

Saturday, July 23, 2011

Basic Food Safety - Part 2 of 6: Holding Time and Temperatures



Basic Food Safety - Part 2 of 6: Holding Time and Temperatures

Produced by the Central District Health Department, Boise, ID.
Basic Food Safety.
Part 2: Holding Time and Temperature.
The top 5 current foodborne illnesses in the United States are introduced here. Learn about proper holding times and temperatures, and what qualifies potentially hazardous foods to fall into the "Danger Zone", where bacteria rapidly grow and become dangerous to customers.
More information www.cdhd.idaho.gov

Friday, July 22, 2011

Deadly E. coli strikes Europe

Breaking News English: Deadly E. coli strikes Europe

According to the WHO (Worl Health Organization) there is a new form of E. coli, a deadly bacteria that has killed 18 people in Europe.



Also watch VOA Learning English Video: Helping European Farmers After the E. Coli Outbreak

Thursday, July 21, 2011

Basic Food Safety - Part 1 of 6



Basic Food Safety part 1 of 6

Produced by the Central District Health Department (CDHD) in Boise, ID.
Foodborne illnesses are responsible for more than 75 million illnesses, more than 230,000 hospitalizations, and approximately 5000 deaths each year in the United States. In Part 1, we show you 3 types of contamination and how improper handling can allow them to become dangerous to your patrons.

Monday, July 18, 2011

Sweet & Sour: Smithsonian Celebrates History of Chinese-American Food



VOANews: Sweet & Sour: Smithsonian Celebrates History of Chinese-American Food

The Smithsonian’s Asian and Pacific American Initiatives has started an ongoing project called the 'Sweet and Sour Initiative' that attempts to gather together stories of the Chinese in America through Chinese food and restaurants. The Smithsonian Museum wants to celerate the importance of Chinese restaurants and how it has meant so much more to the community than just a place to eat, to make money and to be able to survive and make a living. (download mp3)

Friday, July 15, 2011

US Moves to Improve Food Safety



VOAVideo: US Moves to Improve Food Safety

More steps are being taken to improve U.S. food safety. The Agriculture Department unveiled new regulations (April 5th) that would force meat and poultry companies to delay shipments to consumers until government inspectors get results of products they have tested for E-coli bacteria and other contaminants. The move is an effort by the government to prevent outbreaks of food poisoning and reduce the number of costly product recalls. Chris Simkins reports.

Read the VOANews story: US Moves to Improve Food Safety

Wednesday, July 13, 2011

How to: Be Food Safe Canada



How to: Be Food Safe Canada

How to: Be Food Safe Canada is a 2 minute video that demonstrates 4 safe food handling practices for the home cook. This video is based on the Be Food Safe Canada campaign demonstrating the 4 core safe food handling messages, Clean, Separate, Cook and Chill. This video is brought to you by the Canadian Partnership for Consumer Food Safety Education.

Tuesday, July 12, 2011

Partnership for Food Safety Education E-Cards

The cards address safe food handling topics with simple reminders of what people can do to reduce risk of foodborne illness. Share them with family, friends, your community groups and students!


For more BAC Fighter E-cards , see Archived BAC Fighter E-cards

Monday, July 11, 2011

USDAFoodSafety: Chill


USDAFoodSafety: Chill

Bacteria spreads fastest at temperatures between 40 ºF - 140 ºF, so chilling food properly is one of the most effective ways to reduce the risk of foodborne illness.Check your steps at http://foodsafety.gov

Sunday, July 10, 2011

Exam Content Outline

What's on the Food Handler Safety Test?

The National Registry of Food Safety Professionals Exam Content Outline

  • Preventing Contamination and Cross-Contamination--15 questions

  • Ensuring Personal Hygiene and Employee Health--14 questions

  • Actively Managing Controls in a Food Establishment--13 questions

  • Monitoring the Flow of Foods--10 questions

  • Ensuring Product Time and Temperature--11 questions

  • Conducting Cleaning and Sanitizing--9 questions

  • Managing the Physical Facility Design and Maintenance--5 questions

  • Preventing and Controlling Pests (Insects/Rodents)--3 questions

Saturday, July 9, 2011

USDAFoodSafety: Cook



USDAFoodSafety: Cook

Even for experienced cooks, the improper heating and preparation of food means bacteria can survive. Use a food thermometer. Check your steps at http://foodsafety.gov

Friday, July 8, 2011

Reducing Foodborne Illness Risk Factors in Food Service and Retail Establishments

New California Law SB 602 says that food handlers must take food safety training course and passing an exam. During the month of July, MilpitasVESL will feature ESL resources about food and food safety.

FDA.gov: Reducing Foodborne Illness Risk Factors in Food Service and Retail Establishments


This FDA PowerPoint Presentation (ppt)contains “food safety messages” provided for use in foodservice, retail food stores and retail regulatory programs for training, refresher sessions and inspection related activities.

The slides discuss risk facores that require priority attention and recommendations. The slide show is 100 slides, but is divided into the following sections so people can see the slides that are important to their jobs. Please study the pictures which clearly show what the text tries to describe.

  • 01-07 Introduction

  • 08-18 Institutions

  • 19-38 Fast Food Restaurants

  • 39-52 Restaurants

  • 53-64 Retail Food Sores

  • 65-74 Meat & Poultry

  • 75-88 Seafood

  • 89-98 Produce

Download the ppt presentation: Reducing Foodborne Illness Risk Factors in Food Service and Retail Establishments (PPT - 2577KB)

Thursday, July 7, 2011

Wednesday, July 6, 2011

Food Safety

New California Law SB 602 says that food handlers must take food safety training course and passing an exam. During the month of July, MilpitasVESL will feature ESL resources about food and food safety.

ListenAMinute.com: Food Safety

Tuesday, July 5, 2011

USDAFoodSafety: Clean

New California Law SB 602 says that food handlers must take food safety training course and passing an exam. During the month of July, MilpitasVESL will feature ESL resources about food and food safety.


USDAFoodSafety: Clean


Bacteria can spread throughout the kitchen and get on hands, cutting boards, knives, and countertops. Frequent cleaning can keep that from happening. Check your steps at http://foodsafety.gov

Monday, July 4, 2011

5 easy food safety tips for your July Fourth cook-out

New California Law SB 602 says that food handlers must take food safety training course and passing an exam. During the month of July, MilpitasVESL will feature ESL resources about food and food safety.


5 easy food safety tips for your July Fourth cook-out Posted by Annika Stensson, restaurant.org
Follow these basic food safety tips will help keep meals safe for you and your family and friends:

1. Ask staff how to properly store and/or reheat items when purchasing takeout or delivery food from a restaurant to serve at your event.

2. Wash your hands before handling food. Use hot, soapy water and wash for about 20 seconds.

3. Keep hot foods hot, and cold foods cold. Food held in the “temperature danger zone” – between 41 degrees F and 135 degrees F – are at a higher risk for foodborne illness.

4. Don’t leave food out of temperature for more than four hours – any longer, and the food should be discarded. To avoid waste, serve small amounts of food at a time and put more out as needed.

5. Always wash hands, cutting boards, dishes and utensils with hot, soapy water after contact with raw meat, poultry and seafood to avoid cross-contamination.

For more information on food safety and food safety training for restaurant industry professionals, visit www.servsafe.com. The National Restaurant Association’s ServSafe program is the industry leader in food safety training.

Sunday, July 3, 2011

US Food Safety Hotline Works to Prevent Food-Borne Illness

New California Law SB 602 says that food handlers must take food safety training course and passing an exam. During the month of July, MilpitasVESL will feature ESL resources about food and food safety.



VOAVideo: US Food Safety Hotline Works to Prevent Food-Borne Illness

The U.S. Centers for Disease Control and Prevention says about one-in-six Americans get sick from food poisoning every year and about 3,000 of them die. Health officials say those numbers usually rise during this time of year as more Americans take advantage of warm weather by cooking and eating outdoors. VOA's Chris Simkins has more on efforts to improve food safety and how a group of people near Washington, D.C. are working to educate consumers against food-borne illness.

VOA Learning English: Enjoying Outdoor Cooking, Without the Unwanted Visitors

A food safety hotline. Tom Hanks’ busy career. And new music from Death Cab for Cutie AMERICAN MOSAIC (download mp3)

Saturday, July 2, 2011

SB 602 - Food Handler Cards

New California Law SB 602 says that food handlers must take food safety training course and passing an exam. During the month of July, MilpitasVESL will feature ESL resources about food and food safety.



SCC.gov: SB 602 - Food Handler Cards

There continues to be many unresolved questions regarding California’s Food Handler Card Law (SB 602).

Therefore, between July 1, 2011 and January 1, 2012 enforcement of this law in Santa Clara County WILL BE LIMITED to education and notification of requirements for compliance; violations will NOT be marked on food facility inspection reports until 2012.

After January 1, 2012, during routine inspections and investigations in Santa Clara County the Department will work with facility operators to reach compliance with this new law.

Currently, there are only 3 companies approved to issue a California Food Handler Card; additional providers will be added to this list once approved:

Also see: Current Food Safety Schedule

Friday, July 1, 2011

New Law in US Aims to Increase Food Safety

New California Law SB 602 says that food handlers must take food safety training course and passing an exam. CA SB 602 supports the Food Safety Modernization Act (Jan 2011) which calls for more inspections and will let the government order recalls. During the month of July, MilpitasVESL will feature ESL resources about food and food safety.



VOA Learning English: New Law in US Aims to Increase Food Safety

The United States is making the first major changes in its food safety rules since the nineteen thirties. A new law called the Food Safety Modernization Act will govern all foods except meat, poultry and some egg products. It calls for increased government inspections of food processors. And it lets the Food and Drug Administration order the recall of unsafe foods. That agency has only been able to negotiate with manufacturers to remove products from the market. The new law also increases requirements for imported foods. (read more)