Phone: (410) 546-4446
EH Emergency Line: (410) 543-6996
Fax: (410) 219-2822
Email: [email protected]
FOOD SAFETY TRAININGS FOR PROFESSIONALS
National Environmental Health Association’s Industry-Foodborne Illness Investigation Training & Recall Response
A workshop designed specifically for chefs, quality assurance/quality control, managers, and owners of restaurants, grocery stores and other retail food businesses. It offers advice for a retail food operator to minimize their risk by having a plan, and knowing where to find help in the event of a foodborne illness outbreak or food-product recall.
Food Safety University
Food and Drug Administration (FDA)
Guidance and training on various food safety topics.
This course will cover the concepts and skills required to understand the basics of food safety concepts and the role of the food handler. Learn about causes and prevention of food borne diseases, implementing a HACCP (Hazard Analysis of Critical Control Point) system, maintaining sanitary facilities and equipment, and review standard “food flow” procedures from purchasing to serving.
POLYSTYRENE (STYROFOAM) BAN
Effective July 1, 2020 all polystyrene aka Styrofoam containers used in food service establishments will be banned to protect the environment. For the details and a link to the Maryland Department of Environment’s webpage click here.
Your Hands Are Deadly Weapons
Did You Know??
The Health Department has free thermometers? Ask your inspector how you can get one…