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Vietnamese
Signs
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Signage
is a simple and easy way to provide reminders to
food establishment operators and workers about the
need to observe basic principles associated with
the handling, preparation, and service of safe and
wholesome foods. Many of the signs focus on sanitary
conditions within the food establishment, especially
those conditions under the direct control of employees
and food service workers.
The signs on this page can be download and printed
in a ready-to-use format for placement in restaurants
and grocery stores. The topics covered include:
- Use
of a handwashing sink,
- No
smoking,
-
Manual dishwashing techniques,
- Hold
and Cold Hold Temperatures, and
- Employee
handwashing
Vietnamese
Fact Sheets
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The
Centers for Disease Control and Prevention (CDC)
have consistently stated that where reported foodborne
outbreaks were caused by mishandling of food,
most of the time the mishandling occurred within
the retail segment of the food industry, such
as in restaurants and grocery stores where ready-to-eat
food is prepared and provided to the public for
consumption. In order to prevent foodborne illness
outbreaks, it is imperative that local food safety
regulators be able to educate their customers
about the proper ways in which to purchase, store,
handle, prepare, and serve food. One of the most
important factors for the prevention of foodborne
outbreaks is employee knowledge of the basic principles
of food safety.
Food safety inspectors many download and print
these fact sheets for distribution to their local
food establishments. Each fact sheet is written
in a simple, straightforward fashion that highlights
the importance of the covered topic. This section
contains ready-to-use fact sheets that outline
the basic principles associated with:
- Handwashing,
- Use
of thermometers,
- Safe
cooking temperatures,
- Hot
and cold holding temperatures,
- Cooling
techniques, and
- Use
of a three-compartment sink
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