Handwashing For Life® Hands-On System for the Person-In-Charge (PIC)

This implementation system was created and developed as a tool to meet the PIC's increasing accountability in controlling the hand hygiene process. View: Getting Started: The Hands-on System>

Hazard Analysis Critical Control Point (HACCP) & Active Management Control (AMC)

For Foodservice, HACCP is the process to identify and prioritize risks and establish an integrated system of interventions Active Managerial Control is the implementation and supervision of food safety practices to control risk factors by the person-in-charge (PIC).  read more »

Chapter 1 - PURPOSE AND DEFiNITION 

Intent 

1-102.10 Food Safety, Illness Prevention, and Honest Presentation.  read more »

2005 Food Code - Full Version

http://www.cfsan.fda.gov/~dms/fc05-toc.html

Intent

1-102.10 Food Safety, Illness Prevention, and Honest Presentation.

The purpose of this Code is to safeguard public health and provide to consumers food that is safe, unadulterated, and honestly presented.

Scope

1-103.10 Statement.  read more »

2001 Food Code - Full Version

http://www.cfsan.fda.gov/~dms/fc01-toc.html

Food safety is a priority action area of Healthy People 2010, the comprehensive, nationwide set of health promotion and disease prevention objectives designed to serve as a 10-year strategy for improving health in the United States.  read more »

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The Centers for Disease Control and Prevention, located in Atlanta, Georgia, USA, is an agency of the Department of Health and Human Services.

CDC is recognized as the lead federal agency for protecting the health and safety of people - at home and abroad, providing credible information to enhance health decisions, and promoting health through strong partnerships.  read more »

U. S. Department of Health and Human Services  read more »

USDA & Food Safety and Inspection Service - FSIS

USDA is responsible for the safety of meat, poultry, and egg products. [http://www.usda.gov/]  read more »

The Codex Alimentarius Commission was created in 1963 by FAO and WHO to develop food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Programme.  read more »

World Health Organization

Work of the WHO Food Safety Programme and other WHO programmes and departments includes strengthening food safety systems, promoting good manufacturing practices and educating retailers and consumers about appropriate food handling.  read more »

Food and Agriculture Organization of the United Nations

www.fao.org