Food Safety Resources

Title: The role of prerequisite programs in managing a HACCP system

Author: Sperber, W.H., Stevensen, K.E., Bernard, D.T., Deibel, K.E., Moberg, L.J., Hontz, L.R., & Scott, V.N.

State: IA
Country: USA

Date Recorded: 11/20/2003

Focus Areas:
Foodservice

Language: English
Format: Journal

(Not available online)

Food Safety Tip of the Day

Moisten. Lather. Rinse. Dry.

IAFP - handwashing icon

Proper handwashing is essential to preventing food contamination. The correct steps for handwashing include: - Wet hands with warm water - Using soap and water, vigorously rub hands together for at least 20 seconds - Rinse all soap from hands under warm running water. - Turn off the faucet using a single-use paper towel. - Dry hands with a different single-use towel.

Source: Food and Drug Administration

Resources:

Foodborne Pathogen of the Day

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