The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease. Form 1-b training shall be up-to-date. Employee health and personal hygiene handbook reviewed with owner.
Operational procedures and training program in place No vaccum packaging of cooked foods without a HACCP plan. Observed vaccum packaged fish, cooked beef, and pork. Owner stated that all product was for persoanl use only. Only approved items from an approved source are allowere on-site. - Fish from a recent fishing trip. A handout was given.
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