Somali

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)

• Person in Charge (PIC)
  Contact: Minnesota Department of Health

Bare Hand Contact

• Minimizing Bare Hand Contact with Ready-to-Eat Foods
  Contact: Oregon Health Authority Public Health Division
• Preventing Contamination from Hands
  Contact: Minnesota Department of Health
• Proper Glove Use
  Contact: Oregon Health Authority Public Health Division

Cleaning and Disinfecting

• Cleaning and Sanitizing
  Contact: Minnesota Department of Health

Norovirus Clean Up

• No documents at this time

Consumer Advisory

• Consumer Advisory
  Contact: Minnesota Department of Health
• Consumer Advisory
  Contact: Oregon Health Authority Public Health Division
• FDA Guidance to Implement Consumer Advisory
  Contact: Oregon Health Authority Public Health Division

Cross Contamination

• Video: Cross Contamination Overview
  Contact: City of Minneapolis
• Storing Raw Animal Foods in the Freezer
  Contact: Oregon Health Authority Public Health Division

Date Marking

• Date Marking
  Contact: Minnesota Department of Health
• Date Marking
  Contact: Oregon Health Authority Public Health Division

Disaster Response

• Food Safety During Power Outage
  Contact: Minnesota Department of Health
• Food Safety After a Fire
  Contact: Minnesota Department of Health
• Mass Feeding for Emergency Operations
  Contact: Minnesota Department of Health
• What to do in the event of a power outage 
  ​Contact: Public Health Seattle and King County
• What to do when you are issued a Boil Water Order​ 
  Contact: Public Health Seattle and King County

Employee Health

• Employee Illness Log
  Contact: Minnesota Department of Health
• Employee Illness Policy
  Contact: Oregon Health Authority Public Health Division
• Illness Reporting for Food Establishments
  Contact: Minnesota Department of Health

Employee Hygiene

• Employee Drink Cups
  Contact: Oregon Health Authority Public Health Division
• Employee Health and Hygiene
  Contact: City of Minneapolis
• Employee Personal Hygiene
  Contact: Minnesota Department of Health
• Handwashing for Employees
  Contact: Minnesota Department of Health

Farm Food Safety

• Selling or Serving Locally Grown Produce in Food Facilities
  Contact: Minnesota Department of Health

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 Hepatitis A 
  ​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 Safety Manual
  Contact: Franklin County Ohio

Food Safety

• Additives
  Contact: Oregon Health Authority Public Health Division
• Approved Sources for Food Products
  Contact: Minnesota Department of Health
• Bottling Sauces and Dressings
  Contact: Oregon Health Authority Public Health Division
• Catering
  Contact: Minnesota Department of Health
• Food Cart
  Contact: Minnesota Department of Health
• Food Donation Guidelines
  Contact: Franklin County Ohio Public Health
• Game Animal Dinners
  Contact: Minnesota Department of Health
• Harvesting and Selling Wild Mushrooms in Minnesota
  Contact: Minnesota Department of Health
• Highly Susceptible Population
  Contact: Minnesota Department of Health
• VIDEO: Keep Your Food Safe 
  Contact: North Dakota State University 
• Major Food Allergens
  ​Contact: Minnesota Department of Health
• Pet Dogs in Designated Outdoor Seating
  Contact: Oregon Health Authority Public Health Division
• VIDEO: Physical Facilities
  Contact: City of Minneapolis
• Pickling and Fermentation in Food Service Facilities
  Contact: Oregon Health Authority Public Health Division
• Potluck Events
  Contact: Minnesota Department of Health
• Reduced Oxygen Packaging Overview
  Contact: Oregon Health Authority Public Health Division
• Reduced Oxygen Packaging without a Variance
  Contact: Oregon Health Authority Public Health Division
• Special Processes in Food Service Establishments
  Contact: Oregon Health Authority Public Health Division
• Specialized Processes in Retail Food Establishments
  Contact: Minnesota Department of Health
• 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

• Aquaculture and Aquaponics Food Safety
  Contact: Minnesota Department of Health
• Fish Intended for Raw Consumption
  Contact: Minnesota Department of Health
• Molluscan Shellfish
  Contact: Minnesota Department of Health
• Raw Molluscan Shellfish
  Contact: Oregon Health Authority Public Health Division

Food Temperatures

• No documents at this time

General Information

• Probe Thermometers
  Contact: Oregon Health Authority Public Health Division
• Receiving Food Products
  Contact: Minnesota Department of Health
• Safe Use of Salad Bars in Schools
  Contact: Minnesota Department of Health
• VIDEO: Time and Temperature
  Contact: City of Minneapolis

Cold Holding

• Cut Leafy Greens
  Contact: Oregon Health Authority Public Health Division
• Cut Tomatoes
  Contact: Oregon Health Authority Public Health Division

Cooking

• Cook/Chill and Sous Vide
  Contact: Oregon Health Authority Public Health Division
• Cooking Whole Meat Roasts
  Contact: Minnesota Department of Health
• Non-Continuous Cooking
  Contact: Oregon Health Authority Public Health Division
• Noncontinuous Cooking
  Contact: Minnesota Department of Health

Cooling

• Cooling
  Contact: Oregon Health Authority Public Health Division
• Cooling Time/Temperature Control for Safety Foods (TCS)
  Contact: Minnesota Department of Health

Cooling Videos

• No Documents at This Time

Hot Holding

• No Documents at This Time

Logs

• Food Cooling Log
  Contact: City of Minneapolis
• Food Temperature Log
  Contact: City of Minneapolis
• ph Testing Log
  Contact: Minnesota Department of Health

Time as a Public Health Control

• Temperature and Time Requirements for Food
  Contact: Minnesota Department of Health
• Time as a Public Health Control
  Contact: Minnesota Department of Health
• Time/Temperature Control for Safety Food
  Contact: Minnesota Department of Health

Labeling

• Allergens
  Contact: Oregon Health Authority Public Health Division
• Food Labeling for Retail Food Establishments
  Contact: Minnesota Department of Health

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

Self-Audit Checklists

• Food Safety Picture Guide and Poster
  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
• VIDEO: Self Auditing
  Contact: City of Minneapolis