• facebook
  • twitter
  • YouTube
  • RSS feed
  • 651-201-6000
  • 800-967-2474
  • 711 TTY
  • PARKING

NodeFire Save Document
Home > Food from Farm to Table > Business, Economics & Agricultural Marketing > Retail Meat and Poultry Processing Training Modules > References

References


Allergens Inspection Check Points (PDF: 102 KB / 6 pages). Wisconsin Division of Food Safety.

Always Wash Hands with Soap and Warm Running Water Before Returning to Work USDA placards. English and Spanish.

Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins Handbook, Listeria monocytogenes. U.S. Food & Drug Administration, Center for Food Safety and Applied Nutrition.

Best Practices for Cooked Sausage: Controlling the Process for Safety and Quality #588 Meat Processing, North American Division. November 2003.

Clean, Filled and Working. National Automatic Merchandising Association.

Clean Hands-Safer Food. Minnesota Department of Health Videocassette.

Cook-Chill Chain Diagram. British Nutrition Foundation. Ministry of Agriculture Fisheries and Food. 1997.

Deibel, Virginia and Schoeni, Jean. "Develop a Defense Against Biofilms." Food Safety Magazine. December 2002/January 2003.

Equipment and Sanitation: Wisconsin Food Allergen Fact Sheet #3 (PDF: 15 KB / 1 page). Wisconsin Division of Food Safety. 2001.

Food Allergens Inspection Check Points (PDF: 102 KB / 6 pages). Wisconsin Division of Food Safety. 2001.

Guidelines Cook Chill Catering. Food Quality Control Division. Ministry of Health Malaysia.

The Joy of Cooking! Cook-Chill System PowerPoint Presentation. Roushar, Roxann, Director of Child Nutrition, Eden Prairie Schools, Eden Prairie, Minnesota.

Labeling and Packaging: Wisconsin Food Allergen Fact Sheet #4 (PDF: 26 KB / 1 page). Wisconsin Division of Food Safety. 2001.

Labeling Language: Wisconsin Food Allergen Fact Sheet #5 (PDF: 15 KB / 2 pages). Wisconsin Division of Food Safety. 2001.

Minnesota Food Code.

Minnesota Food Code Fact Sheet: Date Marking.

Minnesota Food Code Fact Sheet: Employee Personal Hygiene. Minnesota Department of Agriculture.

Minnesota Food Code Fact Sheet: Hand Sanitizers & Single-Use Gloves. Minnesota Department of Agriculture.

Minnesota Food Code Fact Sheet: Hand Washing. Minnesota Department of Agriculture.

Processing: Wisconsin Food Allergen Fact Sheet #2 (PDF: 18 KB / 1 page). Wisconsin Division of Food Safety. 2001.

Raw Materials: Wisconsin Food Allergen Fact Sheet #1 (PDF: 14 KB / 1 page). Wisconsin Division of Food Safety. 2001.

Reference FSIS: Appendix A: Compliance Guidelines for Lethality.

Reference FSIS: Appendix B: Compliance Guidelines for Cooling Heat-Treated Meat and Poultry Products (Stabilization).

Retail Labeling Guidelines. Wisconsin Division of Food Safety (PDF: 19 KB / 2 pages). July 2012.

Sandwich Labeling Guidelines (PDF: 36 KB / 1 page). Wisconsin Division of Food Safety.

ServSafe Instructor Guide - Third Edition. National Restaurant Association Educational Foundation, pp. 8-45 - 8-56. Chicago, IL. 2004.

Tharp, D., Hand washing Statistics: Food Protection Trends. February 2004.

Update on Limiting Bare Hand Contact with Ready-to-Eat Foods. March 2003. Minnesota Department of Agriculture.

Vending Machine Food Safety. Minnesota Department of Agriculture.

Resources

Minnesota Department of Agriculture

Minnesota Department of Health

Hennepin County Health Department

University of Minnesota Extension Service

United States Department of Agriculture/Food Safety Inspection Service

Food & Drug Administration (FDA)

Fightbac Food Safety