This document provides guidance on food safety requirements for temporary food service establishments in Michigan. A temporary food service license is required when food is prepared on-site and served to the public at events. The document reviews why licenses are required, what types of foods need a license, how to apply for a license, food safety best practices for transportation, storage, cooking and more. It also provides a checklist for how to properly prepare for a licensed temporary food service event and ensure food safety standards are followed during the event.
Organic certification is a process that certifies producers of organic food and agricultural products. It requires avoidance of synthetic chemicals and GMOs, keeping of production records, and undergoing periodic inspections. Certification assures consumers of quality and prevents fraud in the organic market. Lakshy Management Consultant provides organic certification consulting services to help clients achieve and maintain certification according to various country standards.
On Farm Food Safety with GAPs and FSMA
1) Foodborne illness affects millions of Americans each year, costing lives and billions of dollars. The Produce Safety Rule under FSMA aims to help prevent contamination of fresh produce to reduce foodborne illness. 2) GAPs (Good Agricultural Practices) are voluntary standards for farms to minimize risks of microbial, chemical, and physical hazards in fresh produce. The eight principles of GAPs include preventing contamination, following all laws, and maintaining records for accountability. 3) The Produce Safety Rule establishes science-based minimum standards for the safe growing, harvesting, packing, and holding of fruits and vegetables. It sets requirements for water, soil amendments, sprouts, animals,
This document discusses the risks involved with providing off-site foodservice for events as an independent restaurant or foodservice operator. It describes common food safety violations seen at such events, like transporting food outside safe temperature ranges or without temperature control, lack of equipment to properly cook, hold, and serve food, and inadequate handwashing facilities. It stresses that operators must have a formal off-site food safety management plan to safely prepare, transport, hold, and serve food at an off-site event, as the standards are more stringent than a fixed restaurant location. The plan should document food temperatures, time and temperature control, cleaning and sanitation procedures, and staff hygiene practices.
This document provides information about food safety inspections and procedures for filing grievances or complaints related to adulterated or misbranded food.
It states that food inspectors can only lift samples in the presence of local health authorities/sub-divisional magistrates, and consumers have the right to verify inspector credentials. It also lists the local health authorities that consumers can contact to file a complaint about adulterated food.
The document then provides guidance on the process for consumers and consumer organizations to independently lift food samples for analysis, including notifying the vendor, using witnesses, proper packaging and labeling, and submitting it to the public analyst for testing.
This document discusses food safety, hygiene, and related legislation. It covers several key points:
1) Food safety involves proper handling, preparation, and storage of food to prevent foodborne illness. Proper sanitation and hygiene practices are important to avoid health hazards.
2) Major issues discussed include foodborne disease transmission, genetic food safety debates, availability of safe water in developing countries, and the five key principles of food hygiene according to WHO.
3) International standards like ISO 22000 and hazard analysis critical control point (HACCP) principles are described which aim to reduce food safety risks and prevent hazards. Proper food handling, purchasing, receiving, storing, preparing, cooking, serving
Food safety and hygiene are governed by various international standards and legislation. Proper handling, preparation, storage and sanitation of food helps prevent foodborne illness. Key principles of food hygiene according to WHO include preventing contamination, separating raw and cooked foods, properly cooking and storing foods. The HACCP (Hazard Analysis and Critical Control Point) system is a preventative approach that identifies hazards and measures to reduce risks. Governments establish laws and regulations regarding food production, processing, distribution and labeling to ensure safety. Citizens also have a role in monitoring compliance with food safety laws.
This document provides guidance for starting a catering business, covering important initial steps like registering food premises with the local authority, obtaining necessary licenses, and ensuring premises comply with food safety rules. It emphasizes the importance of proper cleaning, cooking, chilling, and preventing cross-contamination to ensure good food hygiene. The document also addresses developing food safety management procedures, training staff, record keeping, and managing suppliers to help new catering businesses get started safely and legally.
This document provides guidance for businesses moving to a takeaway model during the COVID-19 outbreak. It covers key food safety and health and safety requirements including food preparation, packaging, personal hygiene, allergens, ordering, collections, and contact-free deliveries. Delivery staff and vehicle safety is also addressed. The goal is to introduce measures that allow takeaway services while preventing virus transmission.
Organic certification is a process that certifies producers of organic food and agricultural products. It requires avoidance of synthetic chemicals and GMOs, keeping of production records, and undergoing periodic inspections. Certification assures consumers of quality and prevents fraud in the organic market. Lakshy Management Consultant provides organic certification consulting services to help clients achieve and maintain certification according to various country standards.
On Farm Food Safety with GAPs and FSMA
1) Foodborne illness affects millions of Americans each year, costing lives and billions of dollars. The Produce Safety Rule under FSMA aims to help prevent contamination of fresh produce to reduce foodborne illness. 2) GAPs (Good Agricultural Practices) are voluntary standards for farms to minimize risks of microbial, chemical, and physical hazards in fresh produce. The eight principles of GAPs include preventing contamination, following all laws, and maintaining records for accountability. 3) The Produce Safety Rule establishes science-based minimum standards for the safe growing, harvesting, packing, and holding of fruits and vegetables. It sets requirements for water, soil amendments, sprouts, animals,
This document discusses the risks involved with providing off-site foodservice for events as an independent restaurant or foodservice operator. It describes common food safety violations seen at such events, like transporting food outside safe temperature ranges or without temperature control, lack of equipment to properly cook, hold, and serve food, and inadequate handwashing facilities. It stresses that operators must have a formal off-site food safety management plan to safely prepare, transport, hold, and serve food at an off-site event, as the standards are more stringent than a fixed restaurant location. The plan should document food temperatures, time and temperature control, cleaning and sanitation procedures, and staff hygiene practices.
This document provides information about food safety inspections and procedures for filing grievances or complaints related to adulterated or misbranded food.
It states that food inspectors can only lift samples in the presence of local health authorities/sub-divisional magistrates, and consumers have the right to verify inspector credentials. It also lists the local health authorities that consumers can contact to file a complaint about adulterated food.
The document then provides guidance on the process for consumers and consumer organizations to independently lift food samples for analysis, including notifying the vendor, using witnesses, proper packaging and labeling, and submitting it to the public analyst for testing.
This document discusses food safety, hygiene, and related legislation. It covers several key points:
1) Food safety involves proper handling, preparation, and storage of food to prevent foodborne illness. Proper sanitation and hygiene practices are important to avoid health hazards.
2) Major issues discussed include foodborne disease transmission, genetic food safety debates, availability of safe water in developing countries, and the five key principles of food hygiene according to WHO.
3) International standards like ISO 22000 and hazard analysis critical control point (HACCP) principles are described which aim to reduce food safety risks and prevent hazards. Proper food handling, purchasing, receiving, storing, preparing, cooking, serving
Food safety and hygiene are governed by various international standards and legislation. Proper handling, preparation, storage and sanitation of food helps prevent foodborne illness. Key principles of food hygiene according to WHO include preventing contamination, separating raw and cooked foods, properly cooking and storing foods. The HACCP (Hazard Analysis and Critical Control Point) system is a preventative approach that identifies hazards and measures to reduce risks. Governments establish laws and regulations regarding food production, processing, distribution and labeling to ensure safety. Citizens also have a role in monitoring compliance with food safety laws.
This document provides guidance for starting a catering business, covering important initial steps like registering food premises with the local authority, obtaining necessary licenses, and ensuring premises comply with food safety rules. It emphasizes the importance of proper cleaning, cooking, chilling, and preventing cross-contamination to ensure good food hygiene. The document also addresses developing food safety management procedures, training staff, record keeping, and managing suppliers to help new catering businesses get started safely and legally.
This document provides guidance for businesses moving to a takeaway model during the COVID-19 outbreak. It covers key food safety and health and safety requirements including food preparation, packaging, personal hygiene, allergens, ordering, collections, and contact-free deliveries. Delivery staff and vehicle safety is also addressed. The goal is to introduce measures that allow takeaway services while preventing virus transmission.
The document discusses food safety management and outlines key government agencies responsible for ensuring food safety such as the Department of Agriculture, Department of Health, and local government units. It also discusses various laws related to food safety in the Philippines such as the Food Safety Act of 2013 and requirements for food handlers including training certificates and medical clearances. The presentation emphasizes the importance of proper hygiene, sanitation, and hazard analysis in maintaining food safety.
This document outlines procedures for a Hazard Analysis and Critical Control Points (HACCP) food safety and quality assurance manual. It includes definitions of key food safety terms, as well as policies and procedures for management, hiring, emergencies, food safety, employees, sanitation, and quality assurance forms. The goal is to prevent foodborne illness through error-free food production by identifying critical control points and monitoring temperatures, times, and procedures.
The document discusses laws and regulations regarding food safety and sanitation in the United States and Philippines. It outlines the key provisions of the FDA Food Code in the US, which provides uniform standards for food safety. It also summarizes Presidential Decree No. 856, known as the Code on Sanitation of the Philippines, which aims to improve sanitation and protect public health. The Code assigns regulatory powers to the Department of Health and outlines sanitation requirements for food establishments, food handling, water quality, refuse disposal, and facilities.
Quick guide to food hygiene and safety for restaurantsIftekhar Ahmed
Are you planning for starting a new restaurant of your own? Or willing to join a new job in the food industry? No matter what your part is going to be in the food industry, you have to be always conscious about food hygiene and safety.
Quality Indicators of Catering Services in a HospitalSameer Shinde
This document contains information about quality control measures for hospital food service and nutrition. It discusses the importance of quality control for food, kitchen equipment, raw materials, and food service areas. It describes designing nutritional quality indicators to assess hospital food and nutrition care quality. These include indicators for nutritional care quality and food service quality. The document emphasizes that hospital malnutrition and increased chronic disease require improvements in nutritional care quality.
This document discusses the importance of food safety and sanitation in child care settings. Foodborne illness poses a high risk to young children as their immune systems are still developing. Proper hygiene, food handling, storage, preparation, and cleaning/sanitation practices are essential to prevent contamination and the growth of bacteria. Key steps include washing hands frequently, avoiding bare hand contact with ready-to-eat foods, properly storing and cooking foods, and using a sanitizing solution to clean surfaces. Maintaining high standards of cleanliness helps protect children's health and safety.
This document discusses the importance of food safety and sanitation in child care settings. Foodborne illness poses a high risk to young children as their immune systems are still developing. Proper hygiene, food handling, storage, preparation, and cleaning/sanitation practices are essential to prevent contamination and the growth of bacteria. Key steps include washing hands frequently, avoiding bare hand contact with ready-to-eat foods, properly storing and cooking foods, and using a sanitizing solution to clean surfaces. Maintaining high standards of cleanliness helps protect children's health.
Eric Kepf and Mandy Bartel recently hosted two Farmers' Markets Food Safety Training courses. Check out this valuable tool for #FoodSafety and safe food handling.
This document provides guidelines for temporary food facilities (TFFs) at community events. It requires that community event organizers distribute an operator packet to all food booth operators at least two weeks before the event. The packet includes forms for contact information, menus, and requirements that must be followed. It specifies that TFFs must have enclosure walls and ceilings, food protection, handwashing stations, equipment for holding food at proper temperatures, and other sanitation measures. TFFs handling open food must have a fully enclosed booth and may be subject to closure if requirements are not met.
This document provides information about the requirements for obtaining a food handler card through an environmental health course at Bassett Army Community Hospital. It discusses scheduling a proctored test on Thursdays at 12:00 pm after reviewing the course slides, which takes approximately 4 hours. Upon passing the test with a score of 70% or better, the food handler card will be issued the same day. The document also outlines the responsibilities of environmental health in inspecting various facilities to ensure health and sanitation standards are met. It details the food safety responsibilities and requirements for anyone serving food on a military post, including obtaining permits and valid food handler cards. Key food safety considerations like proper food sources, holding temperatures, thawing methods, and
This document provides information on the requirements for obtaining a food handler card through an environmental health course at Bassett Army Community Hospital. To earn the card, students must review course slides for 4 hours, attend a proctored test on Thursdays at 12:00pm, and pass the test with a 70% or better. The document then summarizes the responsibilities of environmental health, which include inspecting various facilities like food establishments, pools, and child care centers to ensure health and sanitation standards are met. It outlines food safety responsibilities for food events on base and emphasizes the importance of food safety, personal hygiene, and proper handwashing to prevent foodborne illness.
Here are the key steps to solve this problem:
1) Bacteria typically double in number every 20 minutes at room temperature.
2) In 7 hours there are 7 * 12 = 84 periods of 20 minutes.
3) Each period of 20 minutes the original bacteria doubles. After n periods of doubling, the number of bacteria is 2^n times the original amount.
4) Therefore, after 84 periods of doubling, the number of bacteria is 2^84 = 2,097,152 times the original 1 bacteria.
So the number of bacteria that will grow from 1 bacteria left at room temperature for 7 hours is 2,097,152 bacteria.
The document discusses various legal obligations and regulations related to serving food and beverages, particularly alcohol, in hotels and restaurants in Sri Lanka. It covers laws governing food safety, hygiene and registration of food establishments. It also outlines the different types of liquor licenses and regulations for serving alcohol, including allowed times of sale, bookkeeping requirements and responsibilities as a privilege. Global food safety standards like ISO 22000 and FSSC 22000 are also mentioned.
This document provides guidance on food safety for food banks. It discusses how food can become unsafe through poor hygiene practices like cross-contamination. It emphasizes controlling time and temperature, preventing cross-contamination, cleaning and sanitizing surfaces properly. Specific guidelines are given for proper handwashing, glove use, receiving and storing food at safe temperatures, evaluating food quality, cleaning procedures, and safe transport. Maintaining clean facilities and vehicles is stressed.
The jar has a dented lid, which could allow contamination into the food. Jars and bottles should be discarded if they have dented, swollen, rusted, loose or missing lids.
This document provides an overview of food safety practices including Good Warehousing Practices (GWP), Standard Sanitary Operating Procedures (SSOP), and Hazard Analysis Critical Control Point (HACCP). It discusses how disease can be transmitted through food and emphasizes the importance of employee health, hygiene, and illness reporting. Key aspects of GWP covered include policies for hair, clothing, jewelry, and wounds to prevent contamination. Personnel should not work with food if sick and must report symptoms like diarrhea or fever. Maintaining cleanliness and proper temperature control are also vital to preventing foodborne illness.
This document provides guidance to school nutrition administrators on safely preparing and providing meals to students during the COVID-19 pandemic. It recommends allowing vulnerable employees to stay home, practicing social distancing in kitchens and service areas, frequent handwashing and use of hand sanitizer, following food safety protocols, and routinely cleaning and sanitizing surfaces. The goal is to minimize exposure and contact while continuing to provide this critical service to students.
The document provides an overview of food safety training that covers Good Warehousing Practices (GWP), Sanitation Standard Operating Procedures (SSOP), and Hazard Analysis Critical Control Point (HACCP). It discusses the objectives of ensuring food safety in manufacturing and service industries. Key aspects covered include food contamination risks from personnel like improper hygiene, importance of cleaning and separation of raw and cooked foods. The document also outlines food labeling, additives, and hazards from microbes, chemicals and physical contaminants.
This document provides guidelines for proper food handling and storage to ensure patient safety. It outlines responsibilities for maintaining food temperatures, sanitation, hygiene, and storage. Specific instructions include washing dishes in a dishwasher, keeping food in the safe temperature zone, wearing gloves during preparation and delivery, and inspecting delivered food. Patient diets are often restricted and carefully monitored by dietitians.
This document provides a training on food safety. It discusses the importance of food safety and preventing contamination. It outlines potentially hazardous foods and explains how pathogens grow when the conditions of FAT TOM are met. The training covers receiving, storing, and preventing contamination through proper personal hygiene, cleaning, sanitization, and recalls. It also includes scenarios about receiving bulk chicken instead of retail packages and a refrigerator being above 41°F to discuss appropriate responses to ensure food safety.
The document is the 2019 annual report of the Ottawa County Department of Public Health. It discusses several topics covered in the report including environmental sustainability programs, concerns about water shortages in Ottawa County's deep aquifer system, and the department's response to PFAS contamination in Robinson Township. It provides an overview of the department's activities in 2019 and goals for 2020 such as expanding recycling and composting programs. The letter from the health officer talks about working to protect community health through programs and services while thanking partners for their support.
The document is the 2018 annual report from the Ottawa County Department of Public Health. It provides an overview of the department's activities and programs in 2018. It discusses the transition to the new Public Health 3.0 model, which focuses on leadership, partnerships, data, funding and accreditation. The report highlights several programs from 2018, including providing homemade quilts for babies, releasing data from the 2017 Youth Assessment Survey, and efforts around food donation and food waste reduction in schools. It also recognizes community partners and provides financial reporting.
The document discusses food safety management and outlines key government agencies responsible for ensuring food safety such as the Department of Agriculture, Department of Health, and local government units. It also discusses various laws related to food safety in the Philippines such as the Food Safety Act of 2013 and requirements for food handlers including training certificates and medical clearances. The presentation emphasizes the importance of proper hygiene, sanitation, and hazard analysis in maintaining food safety.
This document outlines procedures for a Hazard Analysis and Critical Control Points (HACCP) food safety and quality assurance manual. It includes definitions of key food safety terms, as well as policies and procedures for management, hiring, emergencies, food safety, employees, sanitation, and quality assurance forms. The goal is to prevent foodborne illness through error-free food production by identifying critical control points and monitoring temperatures, times, and procedures.
The document discusses laws and regulations regarding food safety and sanitation in the United States and Philippines. It outlines the key provisions of the FDA Food Code in the US, which provides uniform standards for food safety. It also summarizes Presidential Decree No. 856, known as the Code on Sanitation of the Philippines, which aims to improve sanitation and protect public health. The Code assigns regulatory powers to the Department of Health and outlines sanitation requirements for food establishments, food handling, water quality, refuse disposal, and facilities.
Quick guide to food hygiene and safety for restaurantsIftekhar Ahmed
Are you planning for starting a new restaurant of your own? Or willing to join a new job in the food industry? No matter what your part is going to be in the food industry, you have to be always conscious about food hygiene and safety.
Quality Indicators of Catering Services in a HospitalSameer Shinde
This document contains information about quality control measures for hospital food service and nutrition. It discusses the importance of quality control for food, kitchen equipment, raw materials, and food service areas. It describes designing nutritional quality indicators to assess hospital food and nutrition care quality. These include indicators for nutritional care quality and food service quality. The document emphasizes that hospital malnutrition and increased chronic disease require improvements in nutritional care quality.
This document discusses the importance of food safety and sanitation in child care settings. Foodborne illness poses a high risk to young children as their immune systems are still developing. Proper hygiene, food handling, storage, preparation, and cleaning/sanitation practices are essential to prevent contamination and the growth of bacteria. Key steps include washing hands frequently, avoiding bare hand contact with ready-to-eat foods, properly storing and cooking foods, and using a sanitizing solution to clean surfaces. Maintaining high standards of cleanliness helps protect children's health and safety.
This document discusses the importance of food safety and sanitation in child care settings. Foodborne illness poses a high risk to young children as their immune systems are still developing. Proper hygiene, food handling, storage, preparation, and cleaning/sanitation practices are essential to prevent contamination and the growth of bacteria. Key steps include washing hands frequently, avoiding bare hand contact with ready-to-eat foods, properly storing and cooking foods, and using a sanitizing solution to clean surfaces. Maintaining high standards of cleanliness helps protect children's health.
Eric Kepf and Mandy Bartel recently hosted two Farmers' Markets Food Safety Training courses. Check out this valuable tool for #FoodSafety and safe food handling.
This document provides guidelines for temporary food facilities (TFFs) at community events. It requires that community event organizers distribute an operator packet to all food booth operators at least two weeks before the event. The packet includes forms for contact information, menus, and requirements that must be followed. It specifies that TFFs must have enclosure walls and ceilings, food protection, handwashing stations, equipment for holding food at proper temperatures, and other sanitation measures. TFFs handling open food must have a fully enclosed booth and may be subject to closure if requirements are not met.
This document provides information about the requirements for obtaining a food handler card through an environmental health course at Bassett Army Community Hospital. It discusses scheduling a proctored test on Thursdays at 12:00 pm after reviewing the course slides, which takes approximately 4 hours. Upon passing the test with a score of 70% or better, the food handler card will be issued the same day. The document also outlines the responsibilities of environmental health in inspecting various facilities to ensure health and sanitation standards are met. It details the food safety responsibilities and requirements for anyone serving food on a military post, including obtaining permits and valid food handler cards. Key food safety considerations like proper food sources, holding temperatures, thawing methods, and
This document provides information on the requirements for obtaining a food handler card through an environmental health course at Bassett Army Community Hospital. To earn the card, students must review course slides for 4 hours, attend a proctored test on Thursdays at 12:00pm, and pass the test with a 70% or better. The document then summarizes the responsibilities of environmental health, which include inspecting various facilities like food establishments, pools, and child care centers to ensure health and sanitation standards are met. It outlines food safety responsibilities for food events on base and emphasizes the importance of food safety, personal hygiene, and proper handwashing to prevent foodborne illness.
Here are the key steps to solve this problem:
1) Bacteria typically double in number every 20 minutes at room temperature.
2) In 7 hours there are 7 * 12 = 84 periods of 20 minutes.
3) Each period of 20 minutes the original bacteria doubles. After n periods of doubling, the number of bacteria is 2^n times the original amount.
4) Therefore, after 84 periods of doubling, the number of bacteria is 2^84 = 2,097,152 times the original 1 bacteria.
So the number of bacteria that will grow from 1 bacteria left at room temperature for 7 hours is 2,097,152 bacteria.
The document discusses various legal obligations and regulations related to serving food and beverages, particularly alcohol, in hotels and restaurants in Sri Lanka. It covers laws governing food safety, hygiene and registration of food establishments. It also outlines the different types of liquor licenses and regulations for serving alcohol, including allowed times of sale, bookkeeping requirements and responsibilities as a privilege. Global food safety standards like ISO 22000 and FSSC 22000 are also mentioned.
This document provides guidance on food safety for food banks. It discusses how food can become unsafe through poor hygiene practices like cross-contamination. It emphasizes controlling time and temperature, preventing cross-contamination, cleaning and sanitizing surfaces properly. Specific guidelines are given for proper handwashing, glove use, receiving and storing food at safe temperatures, evaluating food quality, cleaning procedures, and safe transport. Maintaining clean facilities and vehicles is stressed.
The jar has a dented lid, which could allow contamination into the food. Jars and bottles should be discarded if they have dented, swollen, rusted, loose or missing lids.
This document provides an overview of food safety practices including Good Warehousing Practices (GWP), Standard Sanitary Operating Procedures (SSOP), and Hazard Analysis Critical Control Point (HACCP). It discusses how disease can be transmitted through food and emphasizes the importance of employee health, hygiene, and illness reporting. Key aspects of GWP covered include policies for hair, clothing, jewelry, and wounds to prevent contamination. Personnel should not work with food if sick and must report symptoms like diarrhea or fever. Maintaining cleanliness and proper temperature control are also vital to preventing foodborne illness.
This document provides guidance to school nutrition administrators on safely preparing and providing meals to students during the COVID-19 pandemic. It recommends allowing vulnerable employees to stay home, practicing social distancing in kitchens and service areas, frequent handwashing and use of hand sanitizer, following food safety protocols, and routinely cleaning and sanitizing surfaces. The goal is to minimize exposure and contact while continuing to provide this critical service to students.
The document provides an overview of food safety training that covers Good Warehousing Practices (GWP), Sanitation Standard Operating Procedures (SSOP), and Hazard Analysis Critical Control Point (HACCP). It discusses the objectives of ensuring food safety in manufacturing and service industries. Key aspects covered include food contamination risks from personnel like improper hygiene, importance of cleaning and separation of raw and cooked foods. The document also outlines food labeling, additives, and hazards from microbes, chemicals and physical contaminants.
This document provides guidelines for proper food handling and storage to ensure patient safety. It outlines responsibilities for maintaining food temperatures, sanitation, hygiene, and storage. Specific instructions include washing dishes in a dishwasher, keeping food in the safe temperature zone, wearing gloves during preparation and delivery, and inspecting delivered food. Patient diets are often restricted and carefully monitored by dietitians.
This document provides a training on food safety. It discusses the importance of food safety and preventing contamination. It outlines potentially hazardous foods and explains how pathogens grow when the conditions of FAT TOM are met. The training covers receiving, storing, and preventing contamination through proper personal hygiene, cleaning, sanitization, and recalls. It also includes scenarios about receiving bulk chicken instead of retail packages and a refrigerator being above 41°F to discuss appropriate responses to ensure food safety.
Similar to Temporary Food License Information (20)
The document is the 2019 annual report of the Ottawa County Department of Public Health. It discusses several topics covered in the report including environmental sustainability programs, concerns about water shortages in Ottawa County's deep aquifer system, and the department's response to PFAS contamination in Robinson Township. It provides an overview of the department's activities in 2019 and goals for 2020 such as expanding recycling and composting programs. The letter from the health officer talks about working to protect community health through programs and services while thanking partners for their support.
The document is the 2018 annual report from the Ottawa County Department of Public Health. It provides an overview of the department's activities and programs in 2018. It discusses the transition to the new Public Health 3.0 model, which focuses on leadership, partnerships, data, funding and accreditation. The report highlights several programs from 2018, including providing homemade quilts for babies, releasing data from the 2017 Youth Assessment Survey, and efforts around food donation and food waste reduction in schools. It also recognizes community partners and provides financial reporting.
This document provides an annual report from the Ottawa County Department of Public Health. It discusses the department's work in 2018 and goals for 2019. Some of the key initiatives and programs highlighted include homemade quilts donated to new mothers and babies, the release of a youth assessment survey measuring risky behaviors, the medical examiner's program work with organ donation, and food truck inspections. The report also discusses the county's community health improvement plan and efforts to address issues like access to healthcare, mental health, and healthy behaviors.
The purpose of a plan review is to make sure your project can be approved and licensed as a food establishment when the work is complete. Often plans need adjustments to meet the standards of the Food Code. When you submit detailed plans, we can spot potential problems while it’s still on paper and make changes before costly purchases, installation and construction take place.
The purpose of a plan review is to make sure your project can be approved and licensed as a food establishment when the work is complete. Often plans need adjustments to meet the standards of the Food Code. When you submit detailed plans, we can spot potential problems while it’s still on paper and make changes before costly purchases, installation and construction take place.
WHAT is the Ottawa County Community Health Improvement Plan?
A plan that focuses on the greatest health needs in Ottawa County. Community members, including people from health care and human service agencies, identified three priority health areas based on data from the Community Health Needs Assessment (CHNA).
WHY a CHIP?
Public health challenges are too great for a single person, organization or sector to solve alone. The CHIP is a guide for the community to work together and meet its health needs.
The document summarizes the key findings of the 2015 Ottawa County Community Health Needs Assessment. It identifies strengths in the community's overall health, quality of life, healthcare access, and healthy behaviors compared to state and national benchmarks. However, it also finds opportunities for improvement such as reducing obesity, substance abuse, and barriers to accessing healthcare. The assessment gathered input from residents and stakeholders to understand health needs and priorities to guide local organizations in collaboratively improving community health.
What is a Community Health Needs Assessment?
LOOK at the people’s health of Ottawa County.
METHOD to find key health problems and resources.
TOOL to develop strategies to address health needs.
WAY for community engagement and collaboration.
The 2016 Annual Report of the Ottawa County Department of Public Health highlights the department's activities and programs over the previous year. It discusses partnerships between Ottawa and Allegan counties to address health needs across county lines. It also describes the department's work providing immunizations, restaurant inspections, sexual health education and testing, and emergency preparedness training. The report emphasizes the importance of these services in protecting community health and preparing for future public health challenges.
What is the YAS?
• A locally developed teen survey since 2005.
• Conducted every two years at grades 8, 10 and 12 in participating Ottawa County schools.
• Monitors how behaviors increase, decrease or stay the same over time.
• Measures how many teens are engaged in a variety of risky and beneficial behaviors
affecting their health and well-being.
• Shows the ages when teens may engage in risky behaviors for the first time.
• Indicates what issue areas affect males and females differently.
• Provides evidence-based information about what the biggest needs are (and aren’t)
among Ottawa County teens.
The Ottawa County Youth Assessment Surveys monitor the prevalence of youth health risk behaviors. The purposes are to monitor trends and to provide information so local agencies and schools can focus programs and policies to reduce behaviors that contribute most to the leading causes of mortality and morbidity.
The Ottawa County Youth Assessment Surveys monitor the prevalence of youth health risk behaviors. The purposes are to monitor trends and to provide information so local agencies and schools can focus programs and policies to reduce behaviors that contribute most to the leading causes of mortality and morbidity.
Improper disposal of household hazardous waste can pollute the environment and pose a threat to people’s health.
Some of these items can be reused, recycled or must be managed properly as hazardous waste. Learn more at www.miOttawa.org/eco
The Ottawa County Department of Public Health administers the county's Medical Examiner Program. The program investigates all sudden, unexpected, accidental, and violent deaths as required by Michigan law. It consists of a medical examiner, forensic pathologists, medical examiner investigators, and a medical examiner specialist. The report provides first-hand perspectives from a medical examiner investigator and outlines the roles of all personnel involved in investigating deaths and determining causes.
Real Estate Transfer Evaluation Program
This program was designed to protect home buyers, sellers, seller’s agents and the community. Sewage from a failed sewage disposal (septic) system can flow into back yards, wetlands or nearby creeks. A damaged water supply system can contaminate the water serving many homes. Before transferring ownership, a septic system and/or water supply system evaluation must be done. LEARN MORE
A temporary food license allows a group or individual to serve food at a set location for a period of up to 14 days. Common uses of temporary licenses include:
Restaurants that prepare food outside of the restaurant.
Churches that only hold 1-3 events per year.
Groups who serve food at annual community events.
Food trucks that serve while completing the licensing process.
LEARN MORE
More from Ottawa County Department of Public Health (20)
2. 2
FOOD SAFETY
Table of Contents
3 Why is a license required?
4 5 Risk Factors
5 Do I need a license?
6 How do I apply?
7 How do I fill out the application?
8 How to prepare for your event.
12 During your event.
17 Shopping List
19 Image Sources & Resources
20 Contact Information
3. 3
Why is a license required?
When people get sick from foodborne illnesses from an event, it is difficult to
determine which temporary vendor sold the contaminated food. Public Health
wants to help ensure your event is successful and stop any potential spread of
illness to protect people’s health. Our role is to make sure the foods served meets
the minimum safety standards found in the Michigan Food Law of 2000 Act 92.
A Temporary Foodservice Establishment (TFE) license is required when food is
served to the public at a fixed location for a temporary period. It is an agreement
to operate in accordance with all applicable federal, state and local laws. To be
consistent with national standards for food establishments, Michigan models their
food safety rules according to the FDA Food Code.
This booklet is a resource to guide you on how to fill out
an application before the inspection occurs, explain the
requirements to operate and ensure the person in charge
is knowledgeable about food safety.
GOALS• Increase food safety for consumers.
• Decrease common food service violations.
• Better communication to prepare for successful events.
or 48 million people
get sick each year from
contaminated food.
1in6
About
Free food served
to the public
may need a license.
Contact your local
health department
for requirements.
4. 4
• Food from Unsafe Sources
• Non-licensed Establishment
• No Home Prepared Food
• Improper Holding Temperatures
• Cold Holding
• Hot Holding
• Thawing
• Cooling
• Inadequate Cooking Temperatures
• Cooking
• Reheating
• Contaminated Food Equipment
• Cutting Boards
• Utensils
• Other Food Contact Surfaces
• Poor Personal Hygiene
• Unhealthy Employees
• Improper Hand Washing
• Bare Hand Contact
with Ready-to-eat Food
5 Risk Factors
Top five causes of foodborne illness. Safe Food Zone
38-41°F
Common Improper Cooling Areas
of refrigerators
are TOO WARM
in the back.
76%
of refrigerators are
TOO WARM along
the bottom shelf.
57%
of refrigerators
are TOO WARM
at the door.
91%
Preparation and storage of
foods at home is not acceptable.
5. 5
No License
Required***
No License
Required**
Do I need a license?
Charitable, Religious,
Fraternal, Civic, Service
or Other Nonprofit
Organizations
Private Individuals,
Group of Individuals,
Caterers or Restaurants
which Cater
If the public is invited
and food items are
prepared on-site.
Food entirely prepared
in licensed commissary
or kitchen and delivered
and served by caterer.
Serving only
non-potentially
hazardous foods.*
Serving only
non-potentially
hazardous foods.*
Entirely home
prepared food
served at a meeting
or fundraising event.
Food entirely
prepared on-site.
Some food prepared
in licensed facility
or some on-site
preparation.
* Non-potentially hazardous foods include: canned beverages, popcorn, chips, pretzels, etc.
** Consultation on safe food handling practices is offered in cases where no license is required.
***Serving location may be inspected and is not exempt from proper procedures.
Food
Establishments
License
Required
License
Required
6. 6
How do I apply?
More Information
Or
Download Form
Or
Find Location
Visit
http://bit.ly/1wr1ORd
Avoid late fees!
Apply early to ensure your
license will be issued on time.
The TFE application provides information to your Local Health Department (LHD)
about what foods you intend to serve and how you will serve them. The information
provided in the application helps LHDs assess any potential public health risks. Before
applying, check with the township or city where you intend to operate to ensure local
regulations allow for TFEs and to obtain any necessary approval.
Complete the applicant or
business contact information,
public event information, print
your name, sign and date the
application. By signing the
application, you state that you
are aware each TFE location
must be properly equipped and
ready to operate by the time
indicated. Failure to do so may
result in denial of your license.
The temporary license is issued
by the health department having
jurisdiction where you intend to
operate.
7. 7
To identify equipment used at your TFE, check all boxes that
apply in sections A-F. If extensive food handling occurs, it must
be done in a fully enclosed space. Only food and beverage
items listed in your application will be approved to serve.
Approval for any changes must be requested before the event.
If you plan to cool any food, contact your inspector to discuss
the required method(s).
If you plan to use more than one location for preparing and/
or serving food, more than one temporary license may be
required. If a currently licensed kitchen has agreed to allow
use of their food license, you must complete the Commissary
Agreement form (Addendum A); located on page 3 of the TFE
License Application http://bit.ly/1wr1ORd.
Prior to your event, return your completed application and
any applicable fees to the LHD having jurisdiction where you
intend to operate. Talk to a representative for a review and
approval. The LHD will conduct an on-site inspection when
your establishment is ready to operate and issue the actual
operating license at that time.
How do I fill out the application?
No bare hand contact with ready-to-eat
food; use suitable utensils (deli paper, spatulas,
tongs, dispensing equipment or gloves), change
gloves often and your wash hands between
glove changes.
What foods do you intend to serve
and how will you serve them?
8. 8
1Designate a Person-In-Charge (PIC)
The licensee is the PIC or he/she must designate one
who must be present during all hours of operation. The
PIC must be qualified, know food code and food law
requirements, as they relate to the operation. PICs need
to make sure all requirements are followed.
For a successful event and to prevent foodborne
illnesses, PICs must be knowledgeable about:
• proper hand washing,
• food handler’s health,
• hygiene,
• food sources,
• temperatures,
• handling,
• storage,
• and sanitizing.
2Basic Health and Hygiene
Food handlers must:
• have clean outer apparel;
• use proper hair restraints;
• cover cuts, wounds or infected boils with
a waterproof bandage and impervious glove;
• be symptom free from diarrhea, vomiting,
fever, jaundice or a sore throat;
• be excluded from work if diagnosed with or
exposed to:
• Salmonella,
• Shigella,
• E. coli,
• Hepatitis A,
• or norovirus.
#
1
norovirus
is the leading cause of disease
outbreaks from contaminated food.
in the
U.S.
Infected
food workers cause
about seventy percent
70% of reported
norovirus
outbreaks
from contaminated food.
How to prepare
9. 9
3Food Source
What are approved food sources?
• Foods from a licensed establishments.
(restaurants or grocery stores)
• Meats must be USDA approved.
When do I purchase the food?
• Foods must be purchased the day
of the event.
• Otherwise, foods may be stored at a
licensed facility until the day of the event.
(See the Commissary Agreement on page 7.)
How do I store foods?
• Home refrigeration is not acceptable.
• Foods must be stored at proper temperatures.
• Foods must be covered, stored off the
ground and not subject to contamination.
(Crates or carts are recommended.)
NO home prepared foods!
How do I transport potentially hazardous foods?
• Potentially hazardous foods must be transported
at 41°F and below or 135°F or above.
• A cooler with ice is recommended for cold foods
and an approved container for hot foods.
• Potentially hazardous foods include:
• dairy,
• seafood,
• poultry,
• meats,
• rice,
• pasta,
• cooked potatoes,
• tomatoes,
• lettuce,
• sprouts,
• cut melons,
• or cooked vegetables
10. 10
5Choosing Event Location
Water Supply
An approved water supply
must be available for:
• Cooking
• Drinking
• Hand Washing
• Cleaning
• Sanitizing
• Equipment
• Utensils
• Food Contact Surfaces
4Cold Holding
Potentially hazardous foods must be stored cold at an internal temperature of
41°F or below. Be sure to check internal food temperatures before your inspector
arrives. Storage may be in either an electric refrigerator or freezer or an approved
cold food storage container. This is to be done when transporting food to the
event and during the event.
Containers must be insulated, hard sided, cleanable and maintain food
temperature control. All food products must be tightly sealed in bags or boxes to
prevent wetness and contamination. Do not leave foods out of the refrigerator to
thaw. Contact your LHD to review approved methods.
11. 11
Wastewater
Collect all wastewater generated, during the event,
and dispose of it properly in a flushable toilet, portable
toilet or other approved areas. Wastewater cannot be
dumped onto the ground or in storm drains.
Food Protection
Bring proper equipment to cover foods and to store
them off the ground. This may include a tent, sneeze
guard or plastic wrap. Covering foods and storing
them off the ground will help prevent contamination.
Restrooms
Toilet facilities need to be conveniently located and
accessible to employees while you operate.
Trash Collection
An adequate number of trash containers must be
provided both inside and outside of each TFE site.
Trash containers must be removed at a frequency
that will minimize odors and conditions that attract or
harbor insects and rodents.
Tents or canopies are often required
to protect exposed foods from pests, dust and debris.
Remember your hat and gloves!
12. 12
During your event.
1Hand Washing Station
• Only used for hand washing.
• Conveniently located for food handlers.
• Set up using a large insulated container
with a spigot.
• Spigot must turn on and off.
• Provides warm water flow over a
person’s hands into a waste receiving
bucket of equal or larger volume.
• Hand soap, single-use paper towels
and a waste basket must be provided.
Large insulated
drink coolers
work well.
Fill with
warm water.
Have a bucket
to collect
wastewater.
Have plenty
of soap and
paper towels
available.
13. 13
2When to Wash
Proper washing of hands by food handlers is critical to
assure food safety. All people working in the TFE must
wash their hands.
Hand washing needs to include lathering with soap and
water for 20 seconds, rinsing under warm running water
and drying with a disposable paper towel.
Wash your hands:
• after using tobacco in any form,
• after handling soiled equipment and utensils,
• after handling animals,
• after touching bare human body parts,
• and as often as necessary to remove soil and
contamination to prevent cross contamination.
• after eating or drinking,
• after using the toilet facilities,
• after coughing or sneezing,
• after using facial tissue,
• between glove changes,
• upon entering food preparation
and service areas,
• immediately before food preparation,
• when switching between raw
and ready-to-eat foods,
14. 14
3Bare Hand Contact
Food handlers may not use their bare hands to touch
any exposed ready-to-eat foods. Barriers such as gloves,
deli papers or suitable utensils must be used. Acceptable
utensils include spatulas, tongs or scoops.
4Food Storage
Prevent Cross Contamination
• Seperate raw animal foods from ready-to-eat foods
during storage, preparation, holding and display.
• Different types of raw meat must be stored
in different coolers.
• Unwashed fruits and vegetables should be
stored away from washed fruits and vegetables.
• Equipment and utensils (including knives,
cutting boards and food storage containers)
must be thoroughly washed, rinsed and sanitized
after being used for raw animal foods and before
ready-to-eat food use.
Covered
Once prepared, cover the foods to prevent
contamination. If there is extensive food preparation
(cutting, mixing and assembling) then overhead
protection with walls or screens may
be required to protect foods from
pests, dust or debris.
Off the Ground
All food, equipment, utensils
and single service items must
be stored at least 6” off the
ground or floor on pallets, tables
or shelving.
If graded to drain, a floor may be concrete or
machine laid asphalt. The floor may be grass,
dirt or gravel if it is covered with mats, removable
platforms, duckboards or other approved materials.
Floors must be effectively treated to control dust
and mud.
15. 15
Sanitizer Solution
• Unscented Chlorine Bleach
• Quaternary Ammonia
Sanitizer Test Kits
Follow label directions.
Cloth Wipes
When cloth wipes are used for food spills, they must
not be used for any other purpose. They must be
stored clean and dry or in a clean sanitizing solution.
5Cleaning and Sanitizing
Wash Station Set-up
The minimum requirements for a wash station set-up should
consist of 3 basins. Each basin needs to be large enough
for complete submersion, have a hot (drinking quality) water
supply and a disposal system for the waste water.
Wash
to remove any
food residue,
grease and oils
with soapy water.
Rinse
to remove any
soap suds to
allow proper
sanitation.
Sanitize
to eliminate any
remaining germs.
Air Dry
all washed and
sanitized items.
ChlorineQuaternary
16. 16
Thermometer Calibration
1. Fill a container with ice and add cold water
to fill any spaces. The ice should fill the bottom
of the container and not float.
2. Insert the thermometer into the mixture.
3. Let the thermometer stabilize.
4. The thermometer is calibrated when the
indicator reads 32° +/- 2°F (0°C).
6Hot Holding & Cooking
Potentially Hazardous Foods
The goal is to keep potentially hazardous foods out of
the danger zone (41°- 135°F). Hot food storage units
(electrical equipment, propane stoves or grills) must
be used and capable of holding potentially hazardous
foods at 135°F or above.
Proper Cooking Temperatures for Common Foods
• 165°F for 15 seconds chicken and reheated foods
• 155°F for 15 seconds ground meats
(hamburgers and sausage)
• 145°F for 15 seconds fish, pork, beef and raw eggs
• 135°F for hot holding commercially prepared foods
(precooked meats and canned goods)
Questions regarding food thawing, cooling and
reheating, please contact your local health
department for more information.
17. 17
Shopping List
Temperatures & Serving
Ice
Cooler
Extra Utensils (tongs, serving spoons, etc.)
Metal Stem Thermometer (reads 0°- 220°F)
Sanitizing & Equipment
3 Basins (wash, rinse and sanitize)
Approved Sanitizer Solution (e.g. unscented bleach)
Test Papers (appropriate for chosen approved sanitizer)
Personal Hygiene
Hats or Hair Nets
Gloves (disposable)
Hand Soap
Paper Towel
Insulated Container with Spigot (handwashing)
Catch Bucket (hand washing waste water)
Pre-Event Self Inspection
All food is purchased and/or prepared
at a licensed establishment.
Cold storage is 41° F or less.
Hand washing station is stocked (dispensing
container, hot water, soap and paper towel).
Safe water supply is from a regulated source.
Dishwashing facilities are set up properly.
Proper wastewater disposal.
Toilet facilities are conveniently located.
(recommend 50-500 feet)
Clean cloth wipes and a container for the
sanitizing solution or disposable paper towels.
Garbage containers with plastic liners.
Storage of food, utensils, dishes and paper
products are off the ground.
19. 19
Images Courtesy of:
Page 1 Ottawa County Department of Public Health
Page 2 Ottawa County Department of Public Health
Page 3 CDC.gov/vitalsigns, Making Food Safer to Eat
Page 4 CorbisImages.com, RF Pictures 42-34472060
Page 4 CDC.gov/vitalsigns, Preventing Norovirus Outbreaks
Page 6 Ottawa County Department of Public Health
Page 7 Ottawa County Department of Public Health
Page 8 CDC.gov/vitalsigns, Preventing Norovirus Outbreaks
Page 9 Ottawa County Department of Public Health
Page 10 Ottawa County Department of Public Health
Page 10 http://insidetailgating.com
Page 11 Ottawa County Department of Public Health
Page 12 Ottawa County Department of Public Health
Page 13 ScienceDaily.com, 09004165248
Page 14 CorbisImages.com, Radius Images 42-57057117
Page 15 Ottawa County Department of Public Health
Page 16 Ottawa County Department of Public Health
This material is based on work supported by the Michigan Department of Agriculture and Rural Development- Food Safety Education Fund Grants, under Award No. 791N3200269. Any opinions,
findings, conclusions or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the Michigan Department of Agriculture and Rural Devel-
opment. This document is for educational purposes only and should not be considered a replacement to reading the Food Code and Michigan Food Law of 2000, copies are available at
www.michigan.gov/mdard. It is intended to be a guide for individuals intending to operate a temporary food establishment. Royalty-free images were used for this publication; refers to the
right to use copyrighted material or intellectual property without the need to pay royalties or license fees for each use.
Resources
Page 3 Michigan Food Law of 2000 Act 92 www.legislature.mi.gov
Page 3 FDA Food Code www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode
Page 4 Texas A&M AgriLife Extension, Family and Consumer Sciences http://fcs.tamu.edu
Page 4 Centers for Disease Control and Prevention Food Safety www.cdc.gov/foodsafety
Page 7 MDARD TFE License Information and Application www.michigan.gov/mdard
Page 8 CDC.gov/vitalsigns, Preventing Norovirus Outbreaks
Michigan Department of Agriculture & Rural Development www.michigan.gov/mdard
Michigan Food Safety Information www.michiganfoodsafety.com
United States Department of Agriculture www.usda.gov
USDA Food Safety and Inspection Service www.fsis.usda.gov
National Sanitation Foundation www.nsf.org
Ottawa County Department of Public Health Food Services www.miOttawa.org/food
Created by:
Funded by: