Certified Food Manager Training

Includes; onsite vaccum packaging, MAP- modified atmosphere packaging, CAP- controlled atmosphere packaging, sous vide packing and cook chill. An approved HACPP plan has to be in place to conduct this and approved by local regulatory athority.

All equipment is NSF approved, stainless steel. All commercial equipment should bear that symbol.

May be used with ready to eat food that will not be subsequently cooked is the slash resitant gloves have a smooth ,durable and nonabsorbant outer surface ; or if the slash - resistant gloves are covered with a smooth, durable , nonabsorbant, or a single use glove.

Individual present a food establishment, who is responsible for that operation at the time of inspection. There may be many PIC's

during hours of operation on different shifts.

May not be used in direct contact with food unless the food is subsequently cooked as required such as a frozen food or primal cut of meat.

To add guidance that addresses the use of single - use gloves over impermeable ( water proof) bandages, finger cuts and finger stalls. Along with properly and continually handwashing.

A food establishment shall have written procedure for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedure shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food and surfaces to vomitus and fecal matrer.

Indicate separating raw animal foods during storage, prep and display from fruits and vegetables before they are washed and re- designated.

Ratites(Ostrich), mechanically tenderized and injected meats, comminuted ( reduced to smaller particles) fish,comminuted meat, comminuted game animals commercially raised for food under voluntary inspections and raw eggs that are not prepared to a customers order form 15 second to 17 seconds . Cook food products to 155 degrees and hold for 17 seconds.

Wild game animals , stuffed or stuffing, containing fish, meat , poultry or ratites from 15 seconds to 1 second ( instantaneously) Cook these food products to 165 degrees and hold for 1 sec.

Replace it with the term plant foods.

At retail to bear a label indicating that it is to be kept frozen until use.

To require that equipment and utensil cleaning agents and sanitizers be provided and readily accessible for use.

To clarify that a PIC or food employee , may be responsible for taking corrective action when a critical limit is not met; a new requirement for the permit holder's or permit applicants HACCP plan submission to incorporate copies of blank record forms necessary for implementation of the HACCP plan.

To insure that authorized representatives who inspect food establishment or conduct plan reviews for compliance with this code have access to training and continuing education as needed to properly identify violations and apply the code.

An incident in which two or more unrelated people experience a similar illness after eating a common food.

A sickness caused by consumption of contaminated food.

Very young children, elderly people (seniors), pregnant women and people with weakened immune systems (cancer, HIV, diabetics) are especially vulnerable to foodborne illness. Do not serve anything raw or under cooked food to high susceptible populations.

- Inappropriate cooked and/ or held at improper temperatures

- Handled by infected food employees who practice poor personal hygiene.

- cross contamination

- Improperly cleaned and sanitized equipment.

* NO SMOKING , GUM CHEWING, TOBACCO CHEW, EATING OR DRINKING in the food prep area while working.