Educational Materials – Food Safety

Focus on Food Safety

Kansas Food Code

Fact Sheet Handouts
Handout #1 – Boil Water Advisory
Handout #2 – Consumer Advisory
Handout #3 – Baking Cooling Pies
Handout #4 – No Bare-Hand Contact
Handout #5 – Clean Plate Sign
Handout #6 – Cooling
Handout #7 – Corrective Actions
Handout #8 – Date Marking
Handout #10 – Did You Wash Em Sign and Sticker
Handout #11 – Employee Handwashing
Handout #13 – FBI Listeriosis
Handout #14 – FBI Campylobacteriosis
Handout #15 – FBI E-Coli
Handout #16 – FBI Hepatitis A
Handout #17 – FBI Hepatitis A Foodhandlers
Handout #18 – FBI Norovirus
Handout #19 – FBI Salmonella
Handout #20 – FBI Shigellosis
Handout #21 – FDA Registration
Handout #24 – Hand Sink Sign
Handout #25 – Handwashing
Handout #26 – Hot and Cold Holding Sign
Handout #27 – Hot and Cold Holding
Handout #28 – Ice Bath Cooling
Handout #29 – Labeling
Handout #30 – Food Establishments Licensing
Handout #31 – Product Cooling Temperature Log
Handout #32 – Food Equipment Cooling Log
Handout #33 – Refrigeration Temperature Log
Handout #34 – Reheating Temperature Log
Handout #35 – Food Temperature Log
Handout #36 – Manual Cleaning Sanitizing
Handout #37 – Manual Dishwashing Procedures Sign
Handout #38 – No Smoking, Eating, Drinking
Handout #39 – Portable Outdoor Cookers
Handout #40 – When The Power Is Out
Handout #41 – Safe Food in Group Functions
Handout #42 – Daily Self-Inspection Checklist
Handout #43 – 
Storing Food in WIC
Handout #44 – Cooking Temperatures
Handout #45 – Food Temperatures
Handout #46 – Thermometer Use
Handout #47 – Three-Compartment Sinks
Handout #48 – Turkey Safety
Handout #49 – Two-Stage Cooling
Handout #51 – Temporary Food Establishments
Handout #52 – Seafood Substitution
Handout #53 – Thermometer Calibration Log
Handout #54 – When Disaster Strikes
Handout #55 – Health Education Facts (three pages)
Handout #56 – Thawing Foods Safely
Handout #57 – Norovirus Clean Up Handout
Handout #58 – Vacuum Packed Fish Safety
Handout #59 – Time as a Public Health Control
Handout #60 – Licensing Requirements Overview for Food Establishments
Handout #61 – Chemical Storage

Fact Sheet Handouts: (Datos de Seguridad)
El Enfoque en la Seguridad Alimentaria (Focus on Food Safety Fact Sheets):
Handout #1 – Boil Water Advisory–Aviso del agua hervido
Handout #2 – Consumer Advisory–Aviso por Clientes
Handout #3 – Baking and Cooling Pies–Hornear y Refrescar Tortas
Handout #4 – No Bare-Hand Contact – No Contacto con Manos desnudas
Handout #5 – Clean Plate Sign – Señal de Platas Limpias
Handout #6 – Cooling – Refrescar
Handout #7 – Corrective Actions – Acciones Correctivas
Handout #8 – Date Marking – Marca La Fecha
Handout #10 – Did You Wash Em color sign
Handout #11 – Employee Handwashing Sign–Senal de lavar manos para empleadas
Handout #12 – Food Sales at Farmer’s Markets–Ventas de los mercados de productores
Handout #13 – FBI Listeriosis – Ventas de los mercados de productores
Handout #14 – FBI Campylobacteriosis – Campylobacteriosis
Handout #15 – FBI E-Coli – Enfermedades transmititdos por ambiente
Handout #16 – Hepatitis A- Enfermedad Transmitdo por alimento- Hepatitis A
Handout #17 – FBI Hepatitis A Foodhandlers – Hapatitis A y Entrenadores de comida
Handout #18 – FBI Norovirus – spanish
Handout #19 – FBI Salmonella – spanish
Handout #20 – FBI Shigellosis – spanish
Handout #21 – FDA Registration–Registro de FDA
Handout #24 – Hand Sink Sign – spanish
Handout #25 – Handwashing – Lavar las manos
Handout #26 – Hot and Cold Holding Sign – Señal para mantener comidas calientesfrías
Handout #27 – Hot and Cold Holding – mantenerse caliente o frio
Handout #28 – Ice Bath Cooling – spanish
Handout #29 – Labeling – etiquetas
Handout #30 – Food Establishments Licensing – Licencias de establecimientos de alimentos
Handout #31 – Product Cooling Temperature Log – Registro de temperatura de enfriamiento de productos
Handout #32 – Food Equipment Cooling Log – Registro de enfriado de comida y equipo
Handout #33 – Refrigeration Temperature Log – Registro de Temperatura de refrigeración
Handout #34 – Reheating Temperature Log – Registro de temperatura de recalentar
Handout #35 – Food Temperature Log – Registro de temperature de comida
Handout #36 – Manual Cleaning Sanitizing – La limpieza y proceso para desinfectar manual
Handout #37 – Manual Dishwashing Procedures Sign–Procedimientos de lavaplatos por mano
Handout #38 – No Smoking, Eating, Drinking – Prohibido fumar, comer, beber
Handout #39 – Portable Outdoor Cookers – Las estufas portátiles del aire libre
Handout #40 – When The Power Is Out – Cuando la energía está hacia fuera
Handout #41 – Safe Food in Group Functions – Seguridad de Comida por Funciones de Grupos
Handout #42 – Daily Self-Inspection Checklist – La lista de control de auto-inspección diariamente
Handout #43 – Storing Food in WIC – El proceso de almacenamiento de comida en una camara frigorifica
Handout #44 – Cooking Temperatures – Temperaturas de cocinar
Handout #45 – Food Temperatures – Temperaturas de cocinar
Handout #46 – Thermometer Use – Uso del termómetro
Handout #47 – Three-Compartment Sinks – Fregaderos de tres compartimentos
Handout #48 – Turkey Safety – Seguridad con Carne de Pavo
Handout #49 – Two-Stage Cooling – Método de enfriamiento en dos etapas
Handout #51 – Temporary Food Establishments – Establecimientos de Alimentos Temporales
Handout #52 – Seafood Substitution – Sustitución de Mariscos
Handout #53 – Thermometer Calibration Log – El Registro de Calibración por Termómetros
Handout #54 – When Disaster Strikes – Huelgas del Desastre
Handout #55 – Health Education Facts (three pages) – Datos de Educación Sanitaria
Handout #56 – Thawing Foods Safely – El proceso descongelar alimentos en una manera segura
Handout #57 – Norovirus Clean Up Handout – La Limpieza de Norovirus
Handout #58 – Vacuum Packed Fish Safety – Seguridad de pescado envasada al vacío
Handout 
#60 – Licensing Requirements – Establecimiento de Alimentos

Fact Sheet Handouts (资料传单)
食品安全资料传单 (Focus on Food Safety Fact Sheets):
Handout #1 Boil Water Advisory– 沸水说明
Handout #2 Consumer Advisory– 消费者说明
Handout #3 Baking and Cooling Pies– 烘烤和冷却馅饼
Handout #4 No Bare-Hand Contact– 不徒手接触食物说明
Handout #5 Clean Plate Sign– 清洁的盘子和餐馆
Handout #5 Clean Plate Sign double sign–清洁的盘子和餐馆
Handout #6 Cooling– 冷藏
Handout #7 Corrective Actions– 正确操作
Handout #8 Date Marking– 日期标签
Handout #11 Employee Handwashing double sign– 员工的洗手
Handout #12 Food Sales at Farmer’s Markets– 农贸市场的食品销售
Handout #13 Listeriosis– 食源性疾病 李氏杆菌病
Handout #14 Campylobacteriosis– 食源性疾病 弯杆菌病
Handout #15 E.Coli– 食源性疾病:大肠杆菌
Handout #16 Hepatitis A– 食源性疾病:甲型肝炎
Handout #17 Hepatitis A and Food Handlers– 甲型肝炎与食品处理人员
Handout #18 Norovirus– 食源性疾病诺瓦克病毒
Handout #19 Salmonella– 食源性疾病沙门氏菌
Handout #29 Labeling– 标签
Handout #30 Food Establishment Licensing– 食品机构许可证
Handout #31 Product Cooling Temperature Log– 食品冷却温度记录
Handout #32 Food and Equipment Cooling Log– 食品和设备冷却记录
Handout #33 Refrigeration Temperature Log– 制冷温度记录
Handout #34 Reheating Temperature Log– 加热温度记录
Handout #35 Food Temperature Log– 食物温度记录
Handout #36 Manual Cleaning and Sanitizing– 人工清洗和卫生处理
Handout #37 Manual Dishwashing Procedures Sign–人工洗碗步骤
Handout #38 No Smoking, Eating, Drinking Sign– 禁烟,禁食,禁饮
Handout #39 Portable Outdoor Cookers– 便携式户外炊具
Handout #40 When the Power is Out– 当停电时
Handout #41 Food Safety for Group Functions (two-sided)– 针对大型群体的食品安全
Handout #42 Daily Self-Inspection Checklist (two-sided)– 日常自检清单
Handout #43 Storing Food in WIC updated– 在冷藏箱里储存食物
Handout #44 Cooking Temperatures– 烹饪的温度
Handout #45 Food Temperatures– 食物温度
Handout #46 Thermometer Use– 温度计的使用
Handout #47 Three-Compartment Sinks– 三格洗涤槽
Handout #48 Turkey Safety– 火鸡食品安全
Handout #49 Two-Stage Cooling– 两段式冷却
Handout #51 Temporary Food Establishments– 临时的食品机构
Handout #52 Seafood Substitution– 海鲜替代品
Handout #53 Thermometer Calibration Log– 温度计校准记录
Handout #54 When Disaster Strikes– 当灾难来临
Handout #55 Health Education Facts (three pages)– 健康教育说明
Handout #56 Thawing Foods Safely– 安全地解冻食品
Handout #58 Vacuum Packed Fish Safety– 真空包装鱼类食品安全

5 Keys to Food Safety
Food Safety Poster–customization is available on request for your business. Please send a high-resolution jpeg or vector file of your company’s logo to
kda.fsl@ks.gov or call 785-564-6767.

Consumer Advisory Assistance
In order to provide consumers with information about certain risky foods, the Kansas Food Code requires food establishments that serve raw or undercooked foods of animal origin (such as meats, eggs, and seafood) to clearly identify those foods and remind consumers of the risks of eating those foods.The Food Code Requirements are:Food Code Section 3-603.11

Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate
pathogens.*

Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(C), if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or
shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the LICENSEE shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents,
placards, or other effective written means.
DISCLOSURE shall include:A description of the animal-derived FOODS, such as oysters on the half shell (raw oysters), raw-EGG Caesar salad, and hamburgers (can be cooked to order);orIdentification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.

REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states:

Regarding the safety of these items, written information is available upon request;Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; orConsuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions.Consumer Advisory Assistance Templates
Table Tent Advisory Instructions
Table Tent Advisory Template 1
Table Tent Advisory Template 2
Table Tent Advisory Template 3
Wall Plaque Advisory Instructions
Wall Plaque Advisory Template 1
Wall Plaque Advisory Template 2
Wall Plaque Advisory Template 3

Kitchen Companion, Your Safe Food Handbook
Kitchen Companion, Your Safe Food Handbook is a food safety handbook that has the basic information you need to know about food safety, including up-to-date information.

Gateway to Government Food Safety Information
Gateway to Government Food Safety Information is full of information to assist you with many food questions.

FDA Oral Culture Learner Materials
FDA’s
Oral Culture Learner Project
 provides materials and methods to help food employees understand the reasons why following proper food safety practices is important to prevent illnesses, deaths, and loss of income and reputation resulting from food-related outbreaks. The materials have been designed for oral culture learners, which research has shown most food employees to be.

Non-English Food Safety Videos
The Iowa Food Safety and Protection Task Force has made several non-English videos about food safety. The videos are available
here.

ServSafe® Food Protection Mangager Certification
KDA encourages food establishments to have managers obtain Food Protection Manager Certification. One such certification is ServSafe® Manager Certification, available from the
Kansas Restaurant and Hospitality Association.

Food Safety Task Force Food Safety Task Force