Food Expiration Dates
In the State of Georgia, there are several food product areas that Georgia Department of Agriculture (GDA) Food Safety Inspectors are required by law to examine during a routine inspection. It is...
Food Companies - Person in Charge (PIC)
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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...