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> 2001 Food Code-Full Version

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The Handwashing Leadership Forum® is an alliance of leaders sharing a vision to reduce the risks, pain and suffering of foodborne illness.
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Council &
Issue No. 		Issue Title
Outcome
Council I - 003 Person in Charge (PIC) Designation During Non-Production Periods
Council I - 015 Conveniently Located Handwashing Sinks
Council I - 016 Handwashing Sinks-Location & Placement--Public Health Reasons
Council I - 020 Restroom Doors
Council I - 021 Single Plumbing Code
Council I - 039 Handwashing on Removal of Single-use Gloves
Council I - 040 Hand Drying Equipment Guideline for Kitchen Designers
Council I - 041 Touchless Faucets at All Handwash Sinks and Restroom Sinks
Council II - 015 Future Charge for the Food Manager Training Testing and Certification Committee
Council II - 017 Food Safety Certification Test
Council II - 019 Program Standards Committee - Standard No. 3 Clarifying Language
Council II - 020 Standard No. 4 and Appendix D Clarifying Language
Council II - 021 Program Standards Committee - Standard No. 6 Clarifying Language
Council II - 025 2004-06 CFP Interdisciplinary Food Borne Illness Training Committee Report
Council II - 026 Support and funding for food borne illness training and standardization
Council II - 027 Comprehensive Standard for Food Borne Illness Investigation
Council II - 028 Interdisciplinary Food Borne Illness Training Committee 2006-08 Charges
Council II - 029 CFP Inspection Form Ad Hoc Committee Report
Council II - 030 Changes to Inspection Report Form, Marking Instructions and References
Council II - 031 Amendment to the Marking Instructions for the Inspection Report Form
Council II - 032 Electronic Inspection Report Form, Data Maintenance and Report Generation
Council II - 033 Development of a Training Program on the Food Inspection Report Form
Council II - 034 Inspection Report Form Scoring
Council III - 007 Lm interventions, relating to equipment design, repairs, & construction
Council III - 017 Avian Influenza
Council III - 019 Formation of a Hand Sanitation and Food Handling Task Committee
Council III - 020 Latex in Food Service
Council III - 021 Food Contact Glove Guidance / Usage Document
Council III - 022 Hand Antiseptics Used as a Towelette
Council III - 026 2 GPM Water Flow at Hand Sinks