Handwashing for Life

Overcoming Underwashing
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Links on Design

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Plan Review

FDA & Conference for Food Protection, Food Establishment Plan Review Guide. Washington, DC: FDA, 2000
http://vm.cfsan.fda.gov/~dms/prev-toc.html

FDA, Pre-operational Guide For Temporary Food Establishments. Washington, DC: FDA, 2000
http://vm.cfsan.fda.gov/~dms/tfe-toc.html

Education & Training

Integrated Food Safety Information Delivery System (IFSIDS) The web site contains food safety fact sheets covering common topics of day-to-day operation of a food establishment, including proper hand washing techniques, and hot and cold holding temperatures. The site also contains fact sheets and signs in a PDF format that can be can be printed directly from the web site, available in English and thirteen foreign languages. All materials are based on the Food and Drug Administration's (FDA) 1999 Model Food Code.
http://www.profoodsafety.org/

Changing Strategies, Changing Behaviors. Washington, DC: 6/12-13/97; Conference Proceedings, Washington, DC: FDA, 1997. (Note: first 2 pages are blank due to file error)
http://www.fsis.usda.gov/oa/pubs/confproc.pdf

HACCP

FDA, HACCP Overview (links to key documents). Washington, DC: FDA, 2000.
http://vm.cfsan.fda.gov/~comm/haccpov.html

FDA, CFSAN, Managing Food Safety: A HACCP Principles Guide for operators of food establishments at the retail level. Washington, DC: FDA, 1998.
http://vm.cfsan.fda.gov/~dms/hret-toc.html

HandsOn™ System

HandsOn<sup>™</sup> System

5 steps to convert underwashing to under control. Set and track your risk-based ServeReady® Hands and TouchReady® Surface standards.

SaniTwice® for Catered Events

SaniTwice<sup>®</sup> for Catered Events

Uncompromized hand cleanliness for those serving food at venues without running water.

Teaching Videos

Teaching Videos

Globally recognized for their ease of use in any language. Available in DVD and MP4 file download.