Food Safety Program. Towns participating in this program receive food permitting, inspection, and enforcement services for all restaurants, caterers, mobile food operations, seasonal kitchens, schools, bed and breakfasts, residential food production kitchens, public kitchens (churches, Grange halls, etc.), retail food, farm stands, farmers market, and temporary food service operations for events. • All food service establishments are permitted and tracked through the CPHS online permit system. • CPHS completes and maintains documentation that food inspections are done as required for all food establishments. • Inspection reports indicate the code reference for each violation and action necessary to achieve compliance. • Food inspection records indicate that violations have been addressed during re-inspections. • Records are on file for each temporary food vendor at all temporary food events. • Inspections happen timely at all food vendors for public events. • Complaint related food inspections are completed timely. • Reports are submitted to DPH on time. • The CPHS works with community groups that use public kitchens to ensure that they are educated about safe food handling practices. • CPHS applies for Food and Drug Administration funding for the town to improve food safety. • CPHS require water testing for temporary food events not on public water, for bed and breakfasts, and for residential kitchens. • CPHS staff attend training and maintain necessary professional licenses and certifications to carry out the duties of the Food Safety Program.
Food Safety Program. Contractor shall maintain participation in the HACCP food safety program and report on its overall Food Safety Program in the annual business review.
Food Safety Program. The Local Education Agency must develop a written food safety program that covers any facility or part of a facility where food is stored, prepared, or served for each physical serving site listed in the iCAN Online System. The food safety program must meet the requirements in paragraph one (1) or paragraph two (2) of this section.
(1) A Local Education Agency with a food safety program based on traditional hazard analysis and critical control point (HACCP) principles must:
(i) Perform a hazard analysis; (ii) Decide on critical control points; (iii) Determine the critical limits; (iv) Establish procedures to monitor critical control points; (v) Establish corrective actions; (vi) Establish verification procedures; and (vii) Establish a recordkeeping system.
(2) A Local Education Agency with a food safety program based on the process approach to HACCP must ensure that its program includes: (i) Standard operating procedures to provide a food safety foundation; (ii) Menu items grouped according to process categories; (iii) Critical control points and critical limits; (iv) Monitoring procedures; (v) Corrective action procedures; (vi) Recordkeeping procedures; and (vii) Periodic program review and revision. 7CFR 210.13
Food Safety Program. Towns participating in this program receive inspections of restaurants, caterers, schools, bed and breakfasts, residential food production kitchens, and temporary food operations for events. CPHS has documentation that food inspections are done as required for food establishments and schools, COA lunch sites and public kitchens. Bed and breakfast kitchens are inspected annually. School kitchens are inspected twice annually. Home food production kitchens are inspected. Public kitchens are inspected annually (those in churches, Grange halls, etc..). Reports are submitted to DPH on time. Inspection reports indicate the code reference for each violation and action necessary to achieve compliance. Food inspection records indicate that violations have been addressed during re-inspections Inter-municipal Agreement for Franklin County Cooperative Public Health Service FY 2016: 5/20/15 The CPHS works with community groups that use public kitchens to ensure that they are educated about safe food handling practices. CPHS member boards licenses residential kitchens -- those where non-potentially hazardous food is made to be sold in retail locations. CPHS applies for Food and Drug Administration funding for the town to improve food safety. Paperwork is on file for each temporary food event. Inspections happen at all food vendors for public events. CPHS maintains a stockpile of thermometers and other food safety equipment to give out to help bring food vendors into compliance. CPHS member boards require water testing for temporary food events not on public water, for bed and breakfasts, and for residential kitchens.
Food Safety Program. 31.1 Prior to the Licence Period and as requested by the RNA, the Licensee must provide to the RNA a food safety program and any other requested documentation or information prepared in accordance with the applicable food safety standards which is satisfactory to the RNA in its absolute discretion.
