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Mobile food facilities Procedures and operations manual
identification Mobile food preparation units Unlimited menu Full service fair wagon or mfpu Special events only H.c.d. insignia
identification Retail food vehicles 100% pre-packaged foods Whole, uncut produce Swap meet operations Produce trucks, ice cream trucks
identification Unpackaged mobile food facilities No cooking Limited menu Operational limits enforcement
Full food enclosure Water systems Supplemental equipment Table Back-stock Unpackaged mffs
Occupied mobile food facilities Same menu/ operation as unpackaged A.d.a. requirements (74 X 30) H.c.d. insignia
Unpackaged mffs Inspection frequency Semi- annual Events Your orders Follow-up
Unpackaged mffs Things to remember Collecting fees Decaling Commissary requirements Pre-packaged, potentially hazardous
Unpackaged mffs Trends More occupied units New risk categories Packaged or unpackaged? Enforcement
Unpackaged mffs What do I look for? Food temperatures Food preparation methods Hot/ cold water Liquid waste cleanliness I.D. repairs
Mobile Food Service Providers Joanne Jarin, REHS San Mateo County Environmental Health.
1 Lesson 1 Why Is Food Safety Important? Where Do the Rules Come From?
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Health Onboard Manual NI 516 DCM R00 E Ships in Service Training Material Safety Risk Factors 2009.
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Why Is Food Safety Important? Where Do the Rules Come From? 1.
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When you are making ice cream, the temperature around the ice cream mixture needs to be lower than 32 F if you want the mixture to freeze. Salt mixed with.
FNW -2 Sanitation Procedures. How food flows through the food service operation and your own home Have a better understanding of the conditions that may.
Welcome to Sorting Menu Items into Process Categories Heidi Dupuis, RD, SFNS ODE – Child Nutrition ext Ode.state.or.us/services/nutrition.
Introduction to HACCP* Process Categories *H – Hazard A – Analysis C – Critical C – Control P - Points Click on arrow to move forward.
5 meal appeal factors are… Texture How a food is PREPARED affects the way it feels when you chew it. Give me some examples. To add crunch, serve carrots.
THE 3 POINTS OF KITCHEN SANITATION. “Germs” (Microorganisms) We get sick from harmful microorganisms. We get sick from harmful microorganisms. Microorganisms.
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Holding and Serving Cooked Food. Lesson Objectives After completion of this lesson, occasional quantity cooks will be able to: Hold cooked foods safely.
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Storage. 97 Types of Storage Refrigeration Freezer Dry storage –Food –Cleaned and sanitized equipment –Chemicals.
Planning and Purchasing for Your Event. Lesson Objectives After completion of this lesson, occasional quantity cooks will be able to: Manage factors necessary.
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Purchasing and Receiving. 90 Flow of Food Contamination and/or growth can occur at any point. Common steps in the flow of food: –Receiving –Storage –Preparation.
+ HACCP Plan Section Flow of Food Path that food takes in an operations from start to finish. Purchasing Receiving Storing Preparing Cooking Holding.
What are you giving this holiday season?. Make sure it’s not foodborne illness!
Visit us at E mail: Tele: www.globalmanagergroup.com.
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