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The Consumer Health Division strives to provide education to retail food establishments within its service area.  Our Food Safety Program is designed to train food operators in their own establishment, on their own schedule.  

The program will focus on the food safety areas that are most likely to cause food borne illness and take only about 30 minutes per session.   Each session includes a verbal presentation, teaching activities/demonstrations, and common violations observed by inspector staff.  

Food operators may choose from any of the following topics:

  • Hand Washing,
  • Employee Illness
  • Food Handling Techniques - Proper Glove Use
  • Utensil Sanitizing - Manual and Mechanical
  • Personal Hygiene
  • Thermometers
  • Cooking Temperatures
  • Reheating
  • Hot and Cold Holding
  • Cooling
  • Date Marking
  • Safe Handling of Raw Animal Foods
  • Safe Storage of Raw Animal Foods
  • Cleaning and Sanitizing of Food Contact Surfaces
  • Foodborne Illness

If you are interested in taking advantage of this training, please contact David DeRosa, Deputy Director