![]() Requerimientos de Temperatura y Tiempo para los Alimentos (Spanish) (PDF).Shuruudaha Cuntada ee Waqtiga iyo Heerkulka (Somali) (PDF).Temperature/Time Requirements for Food - Certain foods are required to be cooked or held at specific temperatures for ensure safety of the food. ![]() Date Marking - To monitor and limit refrigeration time, refrigerated ready-to-eat TCS food must be date marked to indicate the date by which the food must be consumed.Control de Tiempo y Temperatura de Enfriamiento para Seguridad Alimentaria (TCS) (Spanish) (PDF).Ilaalinta Waqtiga/Heerkulka Qaboojinta si loo fayo-dhowro Cuntada (TCS) (Somali) (PDF).Cooling Time/Temperature Control for Safety Food (TCS) - When TCS Foods are improperly cooled, it provides an ideal environment for bacteria to multiply.Stop, Wash, Work Hand-washing Poster - All hand-washing sinks are required to post signage instructing food employees to wash hands.Cómo Evitar la Contaminación Propagada por las Manos (Spanish) (PDF).Kahortaga Wasakhaynta ka Imaanaysa Gacmaha (Somali) (PDF).Preventing Contamination from Hands - Hands can be a source of contamination if preventive measures are not taken to limit bare hand contact and properly use single-use gloves.Lavado de las Manos para los Empleados (Spanish) (PDF).Hand Washing for Employees - Hand washing is the one of the most effective means of preventing the spread of bacteria and viruses, which can cause infections and food borne illness.Higiene Personal del Empleado (Spanish) (PDF).Nadaafada shaqsiga ee Shaqaalaha (Somali) (PDF).Good personal hygiene, including proper and frequent hand washing is the best way to prevent food borne illness. Employee Personal Hygiene - Employees are the most important link in preventing food borne illness.Registro de Enfermedades de los Empleados (Spanish) (PDF).Diiwaanka Xanuunka Shaqaalaha (Somali) (PDF).Kev Ntsuas Tus Neeg Ua Haujlwm Li Kev Mob (Hmong) (PDF).Employee Illness Log – An example of an employee illness log.Cómo se Deben Reportar las Enfermedades en los Establecimientos de Venta de Comida (Spanish (PDF).Soo sheegista Xanuunka ka jira Goobta cuntada (Somali) (PDF).Kev Qhia Tawm Txog Kev Muaj Mob Ntawv Cov Neeg Ua Haujlwm Hauv Tej Lab Ua Noj (Hmong) (PDF).Illness Reporting in Retail Food Establishments - Food-borne illnesses or symptoms associated with a food-borne illness are required to be tracked and reported.The person in charge must be able to demonstrate knowledge of food borne disease prevention and is responsible for assuring safe food handling practices. Person In Charge - The food code requires that there be a designated person in charge at the food establishment during all hours of operation.Minnesota Food Code Fact Sheets Active Managerial Control
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