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Food Safety Fact Sheets

The following food safety fact sheets are available for downloading by clicking on the title:

Fire & Food Safety

A fire within a food service operation may affect the operation’s ability to provide safe food to its customers.  Information in the Fires & Food Safety in a Food Service Operation fact sheet will assist the operator in determining how to assess and recover from a fire event within the operation. 

Flooding in FSO

When a flood occurs within a food service operation, there are potential health concerns that can be caused by the flood event.  Prior to re-opening, the person-in-charge of a food service operation should conduct a complete self-inspection to ensure that normal operations can be resumed safely and without compromising food safety.

Food Safety & Power Outages: When to Save and When to Throw Out

Power outages occur for many reasons.  The Food Safety & Power Outages:  When to Save and When to Throw Out fact sheet provides guidance to consumers on what foods can be saved following an extended power outage, and what foods should be thrown out.

Nitrates and Food Safety

Nitrates and nitrites are chemicals that can be found naturally in air, soils, surface waters, and groundwater, and in foods and other products.  Two of the earth’s most common elements, nitrogen and oxygen, combine to form these nitrogen-containing compounds.  Nitrates are essential nutrients for plant growth.  However, some people may be sensitive to exposure to nitrates.  The Nitrates and Food Safety: Answers to Frequently Asked Questions fact sheet providers information about the potential risks of exposure to nitrates and nitrites. 

Potable Water Interruption

A sufficient supply of potable water is necessary in a food service operation for handwashing, food preparation, cleaning and sanitizing equipment, and other food service activities. Problems involving the water supply (including ice) are especially important since water may serve as a direct vehicle of contamination to food or food contact surfaces.

Whether a food service operation is served by a public or private water supply, anticipated and unanticipated interruptions in the supply of potable water can occur. Anticipated interruptions include routine or scheduled maintenance on the pump or plumbing, or less commonly, the diversion of the water during certain hours each day due to rationing. Unanticipated interruptions include plumbing failure, fire department demands, supply contamination, or system failure due to accidents or natural disasters.

Potluck Food Safety

No matter the occasion, when friends and family get together, food is often served. It’s fun to share your favorite dishes, but it’s important to make sure that your food doesn’t make anyone sick. The Potluck Food Safety fact sheet provides information to help ensure your next potluck is safe and enjoyable for everyone. 

Power Outage in FSO

Power outages occur many reasons.  The Power Outage in a Food Service Operation fact sheet provides information for food service operators to assess and respond to a power outage event, including temporary alternative procedures during the event, and resuming operations once power has been restored.  The fact sheet also provides guidance on determining which foods should be discarded and which may be saved after a power outage.

Sewage Backup in FSO

A sewage backup is the overflow of sewage from equipment or plumbing facilities within a food service operation. Sewage is liquid waste that contains animal or vegetable matter in suspension or solution and may also include liquids containing chemicals in solution. Clear water waste (i.e. ice bin/machine drainage, condensation from refrigeration and air conditioning equipment) is not considered sewage. The Sewage Backup in a Food Service Operation fact sheet provides information to food service operators on how to be prepared for and respond to a sewer backup within the operation, including guidance on proper cleaning and disinfecting affected areas prior to resuming normal operations. 

Vomit/Diarrheal Cleanup

The Ohio Uniform Food Safety Code requires that all food services operations and retail food establishments have written procedures for employees to follow when responding to vomiting and diarrheal incidents.  The Clean-up Guidance for Vomit/Fecal Accidents in Food Service Operations fact sheet provides information on how to properly clean and disinfect all affected surfaces within a food service operation to prevent the spread of illness to employees and customers.