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FOOD SAFETY:  HANDLING & STORAGE


Commercial Food Safety

•  Maintained by Alaska Department of Environmental Conservation, Division of Environmental Health
•  This guide links to websites and documents which affect food safety/sanitation practices and procedures in restaurants and other foodservice operations
•  Includes advice on combating Hepatitis A, maintaining sound hygiene routines, kitchen sanitation tips, “salad bar safety”
•  Some documents pertain specifically to Alaska’s experience (“21 Most Common Food Service Problems”) but are also applicable to commercial food safety in general
•  Also links to information for consumers who wish to evaluate a commercial food operation’s compliance with safety and health regulations
•  Outstanding; of great use to anyone involved with restaurant or foodservice management; easy-to-navigate


Cooking for Crowds: A Volunteer’s Guide to Safe Food Handling

•  Maintained by the College of Agricultural Science, Pennsylvania State University
•  “Not intended for commercial foodservice audiences but for nonprofit groups that cook food for the public as part of food fundraisers”
•  The site provides information on how to sponsor “Cooking for Crowds” workshops and includes “Instructor Resources” (curriculum materials, “suggested teaching agendas”), “Marketing Materials,” “Presentation Tools” (PowerPoint)
•  Provides information on “The Manual,” which may be ordered or downloaded
•  “Additional Resources” links to sites for microbiological/chemical/physical hazards, checklists/recordkeeping charts, food safety hotlines; also provides contact and descriptive information for “Other Curriculum for Non-Profit Groups” (print and video resources
•  Outstanding; a comprehensive guide which presents an impressive array of resources of special interest to a non-industry audience


Food Storage Guide … Answers the Question …

•  Prepared by Julie Garden-Robinson for the North Dakota State University Extension Service
•  Provides food storage charts for cupboards, refrigerators/freezers, mixed/packaged foods for and extensive variety of foodstuffs
•  Storage information for each foodstuff includes duration of storage, specific “handling hints” or comments
•  Complements Kansas State University Extension’s food storage site
•  Excellent, handy guide for quick referral and it includes “… the most basic of rules: When in doubt, throw it out”


Handling Food in the Home

•  Sponsored by Food Science Australia (FSA), “Australia’s largest and most diversified food research organization”
•  Provides food-handling information on a variety of topics, including shopping, refrigeration, dehydrated/dried foods, canned foods, preparation procedures
•  Includes information on FSA’s initiatives, outreach programs, publications, events
•  Not extensive, but an excellent, consumer-oriented overview of the basic principles and procedures of food-handling in a non-commercial setting


Hazard Analysis and Critical Control Point (HACCP)

•  Maintained by the U.S. Food and Drug Administration (FDA) and the Center for Food Safety and Applied Nutrition (CFSAN)
•  “HACCP is a science based system designed to prevent, reduce or eliminate hazards in food products through appropriate controls during production and processing”
•  “Endorsed by the National Academy of Sciences, the Codex Alimentarius Commission (an international food standard-setting organization), and the National Advisory Committee on Microbiological Criteria for Food”
•  During the last decade, the FDA has been promulgating and phasing in HACCP programs and regulations for seafood, meat/poultry, dairy products, juice; this is an ongoing process
•  HACCP is preventive in nature; its goal is to eliminate or minimize food products risks rather than correcting problems once they occur
•  Outstanding; HACCP is a vital component in efforts to improve food handling/food safety, on both a national and international scale


Integrated Food Safety Information Delivery System (IFSIDS)

•  This project is funded by the FSDA; this site is maintained by the Food and Consumer Safety Bureau of the Iowa Department of Inspections and Appeals
•  The primary focus of this site is on foodservice employee training for food handling/safety and “… contains food safety fact sheets covering a few of the more common topics dealing with the day-to-day operation of a food establishment”
•  “All materials are based on the Food and Drug Administration’s (FDA) 1999 Model Food Code”
•  Site’s “Fact Sheets” and signage are available in English and 13 other languages
•  “Links” provide access to relevant federal government sites, “University or Private Sector Resources,” “State and Local Inspection Resources” (not extensive)
•  Welcomes feedback
•  Outstanding;; this is one of the best sites for anyone with an interest in food handling/safety issues who supervises employees for whom English is not the primary language


Refrigerated, Frozen and Cupboard Storage Charts

•  Prepared by Morgan McCollough for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service
•  Provides food storage charts for cupboards, refrigerators/freezers, mixed/packaged foods for an extensive variety of foodstuffs
•  Storage information for each foodstuff includes duration of storage, specific “handling hints”
•  Complements North Dakota State University Extension Service’s food storage site
•  Excellent, hand guide for quick referral


Websites presented on this page are for informational purposes only.  Johnson & Wales University Library is not responsible for the accuracy, content or stability of any websites linked to this page.  When in need of food safety advice, consult a medical, nutritional or foodservice professional.

Compiled by Rick Keogh, 8/05;; links last checked 7/08

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