Healthy Food Establishment Tool Box
The National Centers for Disease Control and Prevention (CDC) has identified five main risk factors that contribute to foodborne illnesses. These risk factors include:
- Improper hot and cold holding
- Improper cooking temperatures
- Poor employee health and hygiene
- Food from unsafe sources
- Contaminated utensils and equipment.
A printable employee health and hygiene assessment tool for food establishments can be accessed here. The purpose of this assessment tool is to identify any vulnerabilities (risk factor indicators) associated with poor employee health or hygiene, and to offer guidance on what can be done to reduce the risk of a foodborne illness associated with poor employee health and hygiene.
Courses and educational materials on food safety (State Food Safety)
Courses and educational materials on food safety (Michigan Food Safety)
Food and facility hygiene monitoring logs (Adapted from Contra Costa Environmental Health)
Temperature Log Sheets