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COUNTY OF MONTEREY

HEALTH DEPARTMENT

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Food Safety

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Food Safety & Downloadable information

Coming Soon! Food Safety Certification Classes

Guidelines and Fact Sheets

Document Description
California Menu Labeling Guidelines
SB 1420 (Padilla) was signed into law in 2008 and added Section 114094 to the California Health and Safety Code relating to food facilities and the disclosure of nutritional information (hereinafter “menu labeling law”).
Polystyrene Ordinance Fact Sheet Chapter 10.42 of the Monterey County Code of Ordinances regulates and limits the use of polystyrene foam food packaging by retail food providers in the unincorporated area of Monterey County. The ordinance will protect the environment, reduce solid waste, and decrease litter throughout the unincorporated County by reducing the use of polystyrene foam food packaging.
Guidelines for the Installation and Use of Open Air Barbecues This guideline was originally created in May 1999. This revision was completed by the Bay Area Food Technical Advisory Committee in response to the adoption of the California Retail Food Code (CRFC).
Guidelines for Food Safety During Temporary Power Outages California is experiencing an electrical power crisis that may result in random, unscheduled power outages. Appropriate decision-making before, during, and immediately after power outages is necessary to protect consumers from unsafe food and minimize product loss. The Department recommends that food retailers develop a plan and obtain appropriate emergency supplies before the need arises.
How to Sanitize and Disinfect Printable graphics showing best practices for sanitizing and disinfecting with bleach.
Requirements for Temporary Food Facility Hand Washing Printable reference for the requirements for hand-washing and utensil-washing for temporary food facilities.
Safe Handling of Milk and Dairy Products Information regarding the maintaining, buying, and storage of fresh milk.
Trans Fat Information – English Printable graphics showing helpful information regarding Trans Fat
Trans Fat Information (Información sobre grasas trans en español) Gráficos imprimibles que muestran información útil acerca de las grasas trans

Food Recall Tool Kit

Document Description
Food Recall Webinar
link to Food Recall Webinar

A-Recall Team Members

Printable chart for listing management team members
B-Recall Actions Log Printable log for recording recall actions
C-Notice of Recall Printable Notice of Recall form to notify customers
D-Consumer Complaint Form Printable consumer complaint or illness form
E-Product Distribution Record Printable form to show product code, quantity, lot number, & Expiration date of products sent to customer
F-Product Disposition Record
Printable form to show Product Code/Lot# / Description, quantity, action taken (Removed/Disposed/Segregated/Returned), and action date.
G-Communications Log Printable communications log
H-Recall Effectiveness Check Printable script to use when following up on the effectiveness of a recall.
I-Recall Feedback Form Printable recall feedback form
J-Press Release Printable form to use as a guideline for creating a press release
K-Recall Plan Checklist Printable checklist for help with recall

Printable sign
Notice: The consumption of raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food borne illness in some individuals.