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January 2012
Handwashing steps or procedures – What’s working for you?
handwashing

We would like to create a list of successful handwashing steps or procedures that are being used in food facilities to help staff wash their hands correctly and consistently. Please let us know what handwashing steps or procedures are currently being used at your facility. A handwashing procedure example may include a timer buzzing every 20 minutes which notifies staff to stop whatever they are doing and immediately wash their hands.

Each submission will receive a thank-you gift.

Email submissions to: Amber at Amber.Olney@dph.sbcounty.gov




place setting
Food Safety Infosheet Intervention

This food safety communication tool is built around current food safety issues to illustrate the consequences of poor food handling. Display this infosheet in commonly viewed areas by staff, such as the kitchen, bathroom or breakroom to support a food safety culture at your food facility.

CDC: Romaine lettuce linked to October and November E. coli O157 outbreak in Midwest

  • 60 illnesses in 10 states - 37 ill in Missouri, illnesses also in MN, IL, IN, KY, GA, AR, KS, NE and AZ

  • Leafy greens have a history - lettuce, spinach, greens linked to 50 outbreaks of foodborne pathogens since 1995

Click here to view this Food Safety Infosheet




cherries
Food Worker Cards Spreadsheet

We have created a Food Worker Card Spreadsheet that will be helpful in keeping track of your staff’s Food Worker Cards.

Click here and scroll down to the Food Worker Card Spreadsheet link





salad
Three Compartment Sink Educational Material

This Three Compartment Sink educational material illustrates how to properly wash utensils. Remember to follow these steps: Pre-wash -> Wash -> Rinse -> Sanitize -> Air Dry

Click here to view the Three Compartment Sink educational material in English and Spanish




If you have any questions or comments, please contact Amanda Gaspard, Health Education Specialist,
at 800-442-2283 or Amanda.Gaspard@dph.sbcounty.gov.

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