Transcription of A Food Worker’s Guide to the Anchorage Food Code
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A Food Worker’s Guide to the Anchorage Food Code
A food Worker s Guide to the Anchorage food code 1 Role of the Person in Charge and Demonstration of 2 Employee 7 Hand Hygiene and Bare Hand 10 Storing, Preparing, and Serving 12 Protecting food from 12 Potentially Hazardous 14 Holding 14 14 14 15 15 Using Time to Limit Bacterial Growth (Time as a Control).. 17 Discard Dates for Potentially Hazardous Foods (Date Marking).. 18 Serving Raw or Undercooked Animal 20 Consumer Notification: Disclosure and 20 Parasite Destruction for Raw 21 Serving Molluscan Shellfish (Oysters, Clams, Mussels, Scallops).. 22 Chemical Use and 23 Water and 25 Hazard Analysis and Critical Control Points (HACCP) and 26 Inspections and 27 Form 1: Risk 30 Form 2: food Establishment Inspection 32 Form 3: Employee Health 33 Form 4: Employee Health Decision 34 Form 5: Foods Exempt from Date 45 Sample Test 48 1 In 2010, a new Anchorage food code based on the 2005 FDA Model food code was adopted by the Municipality of Anchorage .
1 In 2010, a new Anchorage Food Code based on the 2005 FDA Model Food Code was adopted by the Municipality of Anchorage. This food code is focused on the prevention
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