A large crowd to cook for, a big bird to roast, and too many cooks in the kitchen have the potential to add up to a foodborne illness for those dining at the holiday table. But handling and cooking a turkey should not be an illness waiting to happen. The University of Georgia Extension has some basic recommendations that will help keep food safe for you and your guests–not only during the holidays, but year-round.
In the event of an emergency, are you prepared? Our new Rules and Regulations for Food Service allow for the continued operation of a food service establishment in the event of an imminent health hazard (such as the loss of water or electric power for more than 2 hours) if your facility has a pre-approved Emergency Operations plan. The following link will assist you in developing your own Emergency Operations plan:
Food service establishments are also required to have a plan for the clean-up of a vomit or fecal event that might occur in the dining room, restroom, or on playground equipment. An example of such a plan is available at the following link: