Vietnamese
These documents have been prepared by multiple food safety professionals and AFDO does not warrant or make any promises or guarantees the accuracy of the translations. The department providing the translation information are listed next to the document for any further questions.
Active Managerial Control (AMC)
Bare Hand Contact
- A Foodborne Illness Outbreak that Could Have Been Prevented
Contact: U.S. Food and Drug Administration - Don’t Let What Happened to Me, Happen to You
Contact: U.S. Food and Drug Administration - Minimizing Bare Hand Contact with Ready-to-Eat Foods
Contact: Oregon Health Authority Public Health Division - Proper Glove Use
Contact: Oregon Health Authority Public Health Division - Use Gloves or Utensils
Contact: U.S. Food and Drug Administration
Cleaning and Disinfecting
- Dishwashing Resources
Contact: Alaska Department of Environmental Conservation - VIDEO Food Contact Surfaces
Contact: Contra Costa Health Services - POSTER: How to Sanitize with Chemical Sanitizers
Contact: Massachusetts Partnership for Food Safety Education
Norovirus Clean Up
- No Documents at This Time
Consumer Advisory
Cross Contamination
- A Salad to Die For?
Contact: U.S. Food and Drug Administration - Do It Right – Version 1
Contact: U.S. Food and Drug Administration - Do It Right – Version 2
Contact: U.S. Food and Drug Administration - One Wrong Step Can Make Food Deadly
Contact: U.S. Food and Drug Administration - Preventing Cross Contamination
Contact: Fairfax County, Virginia - Storing Raw Animal Foods in the Freezer
Contact: Oregon Health Authority Public Health Division
Date Marking
- Date Marking
Contact: Oregon Health Authority Public Health Division - Date Marking Guidance
Contact: Colorado Department Public Health and Environment - Why it is Important to Date Mark featuring Elderly Version 1
Contact: U.S. Food and Drug Administration - Why it is Important to Date Mark featuring Young Boy Version 1
Contact: U.S. Food and Drug Administration - Why it is Important to Date Mark featuring Young Boy Version 2
Contact: U.S. Food and Drug Administration - Why it is Important to Date Mark featuring Young Girl Version 1
Contact: U.S. Food and Drug Administration
Disaster Response
Employee Health
- Employee Health Policy Training
Contact: Fairfax County, Virginia - Employee Illness Policy
Contact: Oregon Health Authority Public Health Division - Employee Reporting Form
Contact: Massachusetts Partnership for Food Safety Education - I Should Have Stayed Home
Contact: U.S. Food and Drug Administration - My Story Could Change Your Life
Contact: U.S. Food and Drug Administration - Think to Yourself
Contact: U.S. Food and Drug Administration - Would You Want These People in Your Kitchen?
Contact: U.S. Food and Drug Administration
Employee Hygiene
- Employee Drink Cups
Contact: Oregon Health Authority Public Health Division - Employee Handwashing
Contact: Alaska Department of Environmental Conservation - POSTER: Employees Must Wash Hands
Contact: Massachusetts Partnership for Food Safety Education - Food Safety is in Your Hands
Contact: Public Health Seattle and King County - POSTER: Germ Buster
Contact: Washington State Department of Health - Handwashing Posters
Contact: Fairfax County, Virginia - Handwashing Sign
Contact: Alaska Department of Environmental Conservation - Proper Hand Washing
Contact: U.S. Food and Drug Administration
Farm Food Safety
- No Documents at This Time
Foodborne Illness/Other Illness
- Facts About Campylobacteriosis
Contact: Public Health Seattle and King County - Facts about E.Coli
Contact: Public Health Seattle and King County - Facts about Norovirus
Contact: Public Health Seattle and King County - Facts about Salmonella
Contact: Public Health Seattle and King County - Facts of Shigellosis
Contact: Public Health Seattle and King County - Facts about Typhoid and paratyphoid fever
Contact: Public Health Seattle and King County - Facts about Yersiniosis
Contact: Public Health Seattle and King County
Food Handlers
- Food Handler Guide (English Version)
Contact: City of Albuquerque - Food Handler Training Book
Contact: The Southern Nevada Health District - Food Safety for Food Workers
Contact: Massachusetts Partnership for Food Safety Education - Food Safety, handwashing, cross-contamination, cooking, and refrigeration
Contact: Louisiana Department of Health
Food Safety
- Additives
Contact: Oregon Health Authority Public Health Division - Bottling Sauces and Dressings
Contact: Oregon Health Authority Public Health Division - Food Safety
Contact: Contra Costa Health Services - Food Safety and Sanitation Manual
Contact: Orange County California - Food Safety Picture Guide and Poster Set
Contact: City of Minneapolis - POSTER: Keep Pests Out of Your Kitchen
Contact: Massachusetts Partnership for Food Safety Education - Pet Dogs in Designated Outdoor Seating
Contact: Oregon Health Authority Public Health Division - Pickling and Fermentation in Food Service Facilities
Contact: Oregon Health Authority Public Health Division - Reduced Oxygen Packaging Overview
Contact: Oregon Health Authority Public Health Division - Reduced Oxygen Packaging without a Variance
Contact: Oregon Health Authority Public Health Division - Smoke
Contact: Alaska Department of Environmental Conservation - Special Processes in Food Service Establishments
Contact: Oregon Health Authority Public Health Division - Sprouting Seeds and Beans
Contact: Oregon Health Authority Public Health Division - Variances
Contact: Oregon Health Authority Public Health Division - Wild Mushroom Buyer Verification
Contact: Oregon Health Authority Public Health Division - Wild Mushrooms
Contact: Oregon Health Authority Public Health Division - Your Guide to Food Safety
Contact: Health Translation
Fish/Shellfish
Food Temperatures – General Information
- POSTER: Control Time & Temperature
Contact: Massachusetts Partnership for Food Safety Education - Hot and Cold
Contact: Alaska Department of Environmental Conservation - Probe Thermometers
Contact: Oregon Health Authority Public Health Division
Cold Holding
Cooking
- Cook/Chill and Sous Vide
Contact: Oregon Health Authority Public Health Division - Cooking Temperatures for Beef
Contact: U.S. Food and Drug Administration - Cooking Temperatures for Turkey
Contact: U.S. Food and Drug Administration - Non-Continuous Cooking
Contact: Oregon Health Authority Public Health Division
Cooling
- Cool Food Properly to Prevent Foodborne Illness and Save Your Job
Contact: U.S. Food and Drug Administration - Cooling – The Right Way
Contact: Fairfax County, Virginia - Cooling
Contact: Oregon Health Authority Public Health Division - Why It’s Important to Cool Food Properly Version 1
Contact: U.S. Food and Drug Administration - Why It’s Important to Cool Food Properly Version 2
Contact: U.S. Food and Drug Administration
Cooling Logs
Cooling Videos
- No Documents at This Time
Hot Holding
Logs
Time as a Public Health Control
Labeling
Licensing and Temporary Food Establishments
- Outdoor Beverage Dispensing
Contact: Oregon Health Authority Public Health Division - Outdoor Cooking
Contact: Oregon Health Authority Public Health Division - Mobile Unit Handwashing Systems Under Mechanical Pressure
Contact: Oregon Health Authority Public Health Division - Understanding Your Grease Trap/Interceptor
Contact: Fairfax County, Virginia
Self-Audit Checklists
- Food Safety Video
Contact: City of Minneapolis - Food Service Daily Checklist
Contact: City of Minneapolis - Food Service Management Checklist
Contact: City of Minneapolis - Pest Control Plan Guidance for Operators
Contact: Oregon Health Authority Public Health Division - Pest Control Plans
Contact: Oregon Health Authority Public Health Division