|
Having trouble viewing this email? View it as a Web page.
|
|
|
|
 Consumer Health & Food Safety Division earns national recognition from FDA
The Pima County Health Department’s Consumer Health and Food Safety Division has earned national recognition from the Food and Drug Administration for active participation in the Voluntary National Retail Food Regulatory Program Standards.
Five ideas to implement as the Food Protection Manager
Congratulations to all those who have passed the Certificate for Food Protection Manager (CFPM) training! This certificate comes with tons of knowledge about food safety and allows you to manage the kitchen with food safety in mind.
Check out five ideas who can implement as part of your food protection program.
|
Know your responsibilities for sick food workers
Did you know that 60 percent of food poisoning outbreaks occur at restaurants?
One of the reasons outbreaks occur in restaurants is food workers coming to work when they are sick. Germs are spread from sick food workers touching food that is then consumed by customers.
This is why having an employee illness policy is so important. Make sure your employee illness policy covers these three important areas.
|
Plan review for success
Did you know that food safety, effective sanitation, and pest prevention starts before a restaurant or a food establishment is even built? Learn what happens behind the scenes when a food establishment is still in the planning stages.
Plan review is the process where Environmental Health staff analyze architectural plans to complete an evaluation of the food establishment.
The main goals are to prevent foodborne illness, the entrance of pests and other sources of contamination that may result from poor facility design.
|
Education materials available for retail food protection industry
It is truly a privilege to live in a place with such an eclectic population as Pima County. As our population grows, new residents move here and bring with them their amazing food and beautiful cultures.
|
Learn how proper holding temperatures can prevent foodborne illness
Improper holding temperature is a major risk factor that the Centers for Disease Control and Prevention (CDC) has identified as contributing greatly to foodborne illness. When holding time/temperature control for safety (TCS) food, establishments should ensure the holding temperature of the TCS food is not in the temperature danger zone of 42F-134F where bacteria growth and toxin/spore formation may occur in the food, making the it unsafe to consume. Proper holding temperatures of TCS foods are 41F or less for cold holding and 135F and above for hot holding.
|
Five scary things you probably didn't know about Salmonella
Salmonella causes an infection, or colonization, in plants. Fresh produce such as cucumbers and other fruits and vegetables are some of salmonella’s favorite surfaces to grow on AND inside of, in addition to the obvious chicken and eggs.
The bacteria is present in the soil and can get on the produce when the soil touches the outside. Find out everything you need to know about this bacterial disease.
|
Annual Permit Fees
Annual permit fees are due yearly based on when you applied and qualified for your permit to operate.
If you are unsure of your permit due date, you can find the dates on your Operating Permit. If you are unable to locate the date, please call the Consumer Health and Food Safety Office at 520-724-7908 or email CHFS at CHFS@pima.gov and our staff would be happy to assist you. You must maintain your operating permit, and it cannot be transferred from person to person or location to location.
To ensure you receive your yearly invoices and permits, update your mailing address as soon as it changes. It is your responsibility to update your contact information with our office and pay your permit fees.
|
|
|
|
