Korean
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 - Keep It Untouched
Contact: Washington State Department of Health - Keep Your Hands Off of My Food
Contact: Washington State Department of Health - 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
Norovirus Clean Up
Consumer Advisory
- Consumer Advisory
Contact: Champaign-Urbana Public Health District - Consumer Advisory
Contact: Oregon Health Authority Public Health Division - FDA Guidance to Implement Consumer Advisory
Contact: Oregon Health Authority Public Health Division - Serving Raw Undercooked Food
Contact: New York City Department of Health
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 - Keep It Separate
Contact: Washington State Department of Health - 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 - Why It is Important to Date Mark – Featuring Pregnant woman 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 - Why It is Important to Date Mark – Featuring Young Girl – Version 2
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 - Food Employee Illness Action Guide
Contact: Champaign-Urbana Public Health District - I Should Have Stayed Home
Contact: U.S. Food and Drug Administration - Keep It Healthy
Contact: Washington State Department of Health - Think To Yourself
Contact: U.S. Food and Drug Administration - My Story Could Change Your Life
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: Germ Buster
Contact: Washington State Department of Health - Handwashing Sign
Contact: Alaska Department of Environmental Conservation - VIDEO: Food Safety is in Your Hands
Contact: Public Health Seattle and King County
Farm Food Safety
- No Documents at This Time
Foodborne Illness/Other Illness
Food Handlers
Food Safety
- Additives
Contact: Oregon Health Authority Public Health Division - Are you making Kimchi?
Contact: Virginia Department of Agriculture and Consumer Services - Bottling Sauces and Dressings
Contact: Oregon Health Authority Public Health Division - Food Safety
Contact: Contra Costa Health Services - 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
Fish/Shellfish
- Parasite Destruction for Raw or Undercooked Fish
Contact: Champaign-Urbana Public Health District - Parasite Destruction Letter Requirement
Contact: Fairfax County, Virginia - Raw Molluscan Shellfish
Contact: Oregon Health Authority Public Health Division - Sushi Questionnaire
Contact: Virginia Department of Agriculture and Consumer Services
Food Temperatures – General Information
- Hot and Cold
Contact: Alaska Department of Environmental Conservation - Keep it Hot Or Cold
Contact: Washington State Department of Health - 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 - Cool It Quickly
Contact: Washington State Department of Health - Cooling
Contact: Oregon Health Authority Public Health Division - Cooling – The Right Way
Contact: Fairfax County, Virginia - 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
- Mobile Unit Handwashing Systems Under Mechanical Pressure
Contact: Oregon Health Authority Public Health Division - Outdoor Beverage Dispensing
Contact: Oregon Health Authority Public Health Division - Outdoor Cooking
Contact: Oregon Health Authority Public Health Division - Understanding Your Grease Trap/Interceptor
Contact: Fairfax County, Virginia