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Training and Education
Food Service Workers
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Septic Installers
Disaster and Disease
Control
Rabies
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Vectors
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Complaints
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Preparedness
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Epidemiology
Food
Restaurant
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Grocery Store
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School Lunch
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Milk Sampling
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Temporary Food Service
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Plan Review
Housing
Institutions
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Bed and Breakfast
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Child Care
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Mobile Home parks
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Home Loans
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Motels and Hotels
Recreation
Campgrounds
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Pools
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Travel Trailer Camps
Sewage
Septic Tank Permits
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Lot Evaluation
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Septic Tank Inspection
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Sub-division
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Design and consultation
Water
Well Permits
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Private Water Supplies Sampled
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Public Water
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Lot Evaluation
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Fight
Bacteria!
(Taken in part from Cooking for
Groups: A volunteer's Guide to Food Safety published by the United
States Department of Agriculture Food Safety and Inspection Service)
Clean - Wash hands and surfaces often
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Seperate - Don't cross contaminate
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Cook - Cook to proper temperatures
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Chill - Refrigerate promtly
When You Prepare Food
Wash hands with soap and hot water before and after handling food,
and after using the bathroom, changing diapers, or handling pets.
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Use paper towels or clean cloths to wipe up kitchen surfaces or
spills. Wash cloths often in the hot cycle of your washing machine.
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Wash cutting boards, dishes, utensils, and counter tops with hot,
soapy water after preparing each food item and before you go on
to the next item. A solution of 1 teaspoon of bleach in 1 quart
of water may be used to sanitize washed surfaces and utensils.
Additional Food Safety Information
Food Safety and Inspection Service www.fsis.usda.gov
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Government Food Safety Information www.foodsafety.gov
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Food and Drug Administration www.cfsan.fda.gov
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Centers for Disease Control and Prevention
www.cdc.gov/foodsafety
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Partnership for Food Safety Education (Fight BAC!™) - www.fightbac.org
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USDA/FDA Foodborne Illness Education Information Center at the Agricultural
Library
www.nal.usda.gov/foodborne/foodborn.htm
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