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Employee Health Reporting Agreement

WEBName, Address, and Telephone Number of your Health Practitioner or doctor: Name __ Address _ Telephone – Daytime: Evening: b. If YES, did you: i. Consume food …

Actived: Just Now

URL: https://web-dfsr.s3-fips-us-gov-west-1.amazonaws.com/Iowa/assets/File/03%20Employee%20Health%20Reporting%20Agreement%20English.pdf

Employee Health and Personal Hygiene Handbook

WEBWhen to Restrict a Food Employee Who Reports a Listed Exposure Under the Food Code. 1. The Food and Drug Administration (FDA) has developed this Employee Health and Personal. Hygiene Handbook. to encourage practices and behaviors that can help prevent food employees from spreading viruses and bacteria to food.

Category: Food Go Health

Mobile Food Unit Operation Guide

WEBDefinitions Approved: Means acceptable to the Regulatory Authority based on a determination of conformity with principles, practices, and generally recognized …

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Refer to the 2013 FDA Food Code for specifics in each area.

WEBEMPLOYEE HEALTH Refer to FDA Food Code section 2-201 • The PIC is aware of his or her responsibility to inform food employees and conditional employees of their …

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Iowa Department of Inspections and Appeals

WEBIowa Department of Inspections and Appeals . Food and Consumer Safety Bureau . Food Establishment License Application (including Mobile Units) This is an application for …

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Employee Health RED

WEBTo start an employee health policy (EHP), you must have a training meeting with your employees, one at a time or as a group, and review some very specific information. …

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Food Establishment Plan Review Manual

WEBcompliance over time, and protect public health. Quality plan review, process improvement and the dedication to providing excellent customer service are high priorities for this …

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Inspection Report Item 1: Person in Charge Present, …

WEB• Employee Training • Employee Health Policy • Bare Hand Contact Policy • Personal Hygiene Requirements • Cooking times and temperatures • Cooling times and …

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Guidance Document For Unattended Food Establishments

WEBto imminent health hazards. K) Inspections—on-site person in charge. (1) When requested by the regulatory authority for the purposes of conducting an inspection, the permit …

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Home Based Food Operations

WEBpurpose of the Food Code is to safeguard the public health and provide food items to consumers that are safe, unadulterated, and honestly presented. Both retail food …

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29 Compliance with Variance and Special Processes

WEBa health hazard or nuisance will not result from allowing the activities detailed within the modification or waiver. The decision to grant or deny a variance request will be based on …

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16 Food Contact Surfaces Cleaned and Sanitized

WEBHot water/heat sanitization: Heat can be used to sanitize food contact surfaces in one of three ways: hot steam, water, or air. • Hot water is the most common method o If hot …

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Guidance for Food Establishments During a Water Advisory

WEBconcentrate the identified contaminate to a level that could cause a health concern. Only bottled water may be used for drinking, preparing food, beverages, ice cubes, washing …

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CDC Presentation

WEBDesigned to improve environmental health programs’ competency in conducting environmental assessments during outbreaks. 4,400 people from over 1,200 federal, …

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School Concession Stands Question 1: Is licensing required

WEBSchool Concession Stands In order to determine proper licensing for school concession stands, the regulatory authority will need answers to a few questions.

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Inspection Report Item 22: Proper Cold Holding Temperatures

WEBcooling, or when time is used as a public health control • Use cold-holding equipment that can keep foods at 41°F or lower. • Uncooked raw eggs can be stored in 7°C (45°F) …

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Unattended Food Establishment License Application

WEBIowa Department of Inspections and Appeals . Food and Consumer Safety Bureau . Unattended Food Establishment License Application *Note: A new application is …

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Inspection Report Item 23: Proper Date Marking and Disposition

WEBWhen is Date Marking Required? The first day of food preparation or opening of a container is referred to as Day 1. If food is to be used or discarded within 24 hrs.

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OUR COMPANY’S Recall Plan

WEBThe primary goal of a food recall is to protect public health by removing from commerce product that has been determined to be unsafe. A recall plan can aid in the execution of …

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Maintain hot foods at 135 o F or higher.

WEBFDA Food Code References: 3-501.16(A)(1) Maintain hot foods at 135 o F or higher. • Use hot-holding equipment that holds foods at 135 o F or higher. • Stir foods at regular …

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Foodborne Illness 101

WEBFoodborne Illness 101. Iowa Food Safety and Protection Task Force: Preventing Foodborne Illness One Click at a Time. Jennifer Pierquet, MPH. Iowa Department OF INSPECITONS AND Appeals. Remember to thank GA Task Force and Dept. of Ag for inviting you to speak. Iowa’s Food Protection Task Force. Began 2001.

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