Food Service Staff Health and Food Safety
Nothing scares most food service personnel more than the potential of an outbreak of food borne illness. With proper precautions most, if not all, outbreaks of salmonella, e-coli, streptococcus, botulism, and other illnesses can be avoided. Each Job Corps center should have a Hazard Analysis and Critical Control Point (HACCP) plan. A detailed explanation of how to ensure food safety procedures are followed is available at the U.S. Food and Drug Administration's website. Ensure your cafeteria is inline with both internal and external local health departments, including regular food inspections and certifications.
Plenty of food safety information is available on the Web, such as the following links: