Products & Services

Document Sample
Products & Services Powered By Docstoc
					Pro
				
DOCUMENT INFO
Description: The Supplement makes, among other changes, the following significant modifications to the 2005 Food Code: * removes an allowance that had permitted the cold-holding of potentially hazardous foods at temperatures up to 70C (450F) in existing refrigeration equipment under certain conditions; * clarifies the distinction between the terms "food establishment" and "food processing plant" and how provisions apply to each when operated on a single premise; * clarifies the conditions under which a single person-in-charge may cover multiple licensed food facilities located in a single premise; * amends the definition of potentially hazardous food to include cut tomatoes; * adds controls for cook chill and sous vide processes; * updates the model inspection form in the annex; and * add an allowance for holding potentially hazardous fluid food without refrigeration in specially designed dispensing equipment that maintains commercial sterility. The template is available as a PowerPoint download and focuses on five areas: * surveillance and epidemiology; * command, control, and communications; * risk communication; * surge capacity among hospitals and health care facilities; and * disease prevention and control, including activities such as mass immunizations and post-exposure prophylaxis.
BUY THIS DOCUMENT NOW PRICE: $6.95 100% MONEY BACK GUARANTEED
PARTNER ProQuest LLC
ProQuest creates specialized information resources and technologies that propel successful research, discovery, and lifelong learning.