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)

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