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Food Safety: Food 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 an 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 organisation”
• Provides food-handling information on a variety of topics, including shopping, refrigeration (including refrigeration temperature), dehydrated/dried foods, canned foods, preparation procedures
• Includes information on FSA’s initiatives, outreach (industry, media, “the community”), 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
• HAACP is preventive in nature; its goal is to eliminate or minimize food product 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 FDA; 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/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
• Last updated March 2005
• Excellent, handy 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 3/06

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