The food training guideline is designed to assist with the training of a new sanitarian and provide guidance in being an excellent food inspector. (Bri fix this statement please)
1
Read Ohio Uniform Food Safety Code
2
Newbie Food Meeting
3
ORAU Courses
4
Example Inspection Scenario's
5
Training on Health Space with Cindy
6
Handouts to review/print as reference
7
ODH Memorandums/Letters of Opinions
8
Training Facilities
Read Ohio Uniform Food Safety Code
Definitions (Pgs 3-20)
Read through food terms and definitions
Management and Personnel (Pgs 20-29)
1
2.0 Determination of the primary business of a facility for purpose of licensure
2
2.1 Employee Health (Review Food-borne Illness Handout
3
2.2 Personal Cleanliness
4
2.3 Hygienic Practices
5
2.4 Supervision
Violations pertaining to Food (Pgs 29-64)
1
3.0 Food - Safe, unadultered and honestly presented
2
3.1 Food: Sources, specification, and original containers
3
3.2 Food: Protection from contamination after receiving
4
3.3 Food: Destruction of organisms
5
3.4 Food: Limitation of growth of organisms
6
3.5 Food: Identity, presentation, and on premises labeling
7
3.6 Food: Discarding or reconditioning unsafe, adulterated or contaminated food
Equipment and Utensils (Pgs 64-91)
1
4.0 Equipment, utensils, and linens: materials for construction and repair
2
4.1 Equipment, utensils, and linens: design and construction
3
4.2 Equipment, utensils, and linens: numbers and capacities
4
4.3 Equipment, utensils, and linens: location and installation
5
4.4 Equipment, utensils, and linens: maintenance and operation
6
4.5 Equipment, utensils, and linens: cleaning of equipment and utensils
7
4.6 Equipment, utensils, and linens: sanitizing of equipment and utensils
8
4.7 Equipment, utensils, and linens: laundering
9
4.8 Equipment, utensils, and linens: protection of clean items
Water, plumbing, and waster: water (Pgs 91-102)
1
5.0 Water, plumbing, and waste: water
2
5.1 Water, plumbing, and waster: plumbing system
3
5.2 Mobile water tanks
4
5.3 Water, plumbing and waste: sewage, other liquid waste and rainwater
5
5.4 Water, plumbing, and waste: refuse, recyclables, and returnables
Physical Facility (102-111)
1
6.0 Physical facilities: materials for construction and repair
2
6.1 Physical facilities: design, construction, and installation
3
6.2 Pysical facilities: numbers and capacities
4
6.3 Physical facilities: location and placement
5
6.4 Physical facilities: maintenance and operation
Poisonous or Toxic Materials (111-115)
1
7.0 Poisonous or toxic materials: labeling and identification
2
7.1 Poisonous or toxic materials: operational supplies and applications
3
7.2 Poisonous or toxic materials: storage and display - separation
Special Requirement (115-119)
1
8.0 Special requirements: fresh juice production
2
8.1 Special requirements: heat treatment dispensing freezers
3
8.2 Special requirements: custom processing
4
8.3 Special requirements: bulk water machine criteria
5
8.4 Special requirements: acidified white rice preparation criteria
9.0 Criteria for reviewing facility layout and equipment specifications (119-120)
20.0 Existing facilities and equipment (120-121)
Newbie Food Meeting
Set up a time with the Food Supervisors to meet weekly and discuss the Ohio Uniform Food Safety Code in-conjunction with the readings below. The Sanitarian should begin to read the code before the meeting to be able to address questions/concerns.
Answer the following observations with the correct violation code number according to the Ohio Uniform Food Safety .
Training on Health Space with Cindy
Schedule time with Cindy Kinsinger to review Health Space
Handouts to review/print as reference
Review and print the following handouts to use as a reference. The folder that includes all handouts can be found here S:EH WIPFood ServiceEdited Food Safety Handouts. Fall 2014Food SafetyEnglish
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