Food Companies - Person in Charge (PIC)
PIC Required Knowledge Describe the relationship between the prevention of foodborne disease and the personal hygiene of a food employee. Good hygienic practices reduce the risk of food...
Time as Public Health Control (TPHC)
What is TPHC? Time is typically used in combination with temperature to control bacterial growth or toxin production in potentially hazardous foods and to prevent foodborne illness. Potentially...
Manual Dishwashing Procedure
The U.S. Centers for Disease Control and Prevention has identified contamination of food equipment as one of the five leading causes of foodborne illness. Research shows that serious illnesses can...
Hot and Cold Holding of Food
All potentially hazardous foods, except those prepared for immediate consumption, must be maintained in a manner that prevents the growth or development of bacteria. When holding foods for service,...
Date Marking Food
While refrigeration significantly slows the growth of most microbes, the growth of some bacteria, such as Listeria monocytogenes, is not stopped by refrigeration. The growth of pathogenic bacteria to...
Cooling Food
Cooling is a critical control point, or a point at which reaching proper temperatures within an appropriate time period can help ensure that a food is safe to eat. Cooks must know the proper...
Rules for Consumer Advisories
Consuming raw or undercooked foods may increase risk of foodborne illness. If any of the below foods are being sold on-site in a ready to eat form, the retail establishment selling the raw or...
Growler Refilling Guidance
What is a Growler? A Growler is a refillable container or vessel into which beverages are dispensed for transport for off-premise consumption. In the late 19th century fresh beer from the local pub...
Livestock Biosecurity Guidelines
Biosecurity Begins with You The cornerstone of protecting agriculture and food begins with preparations on the home front. Georgia livestock producers are encouraged to develop a written plan that...