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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 w​ebsite. Ensure your cafeteria is inline with both internal and external ​local health departments, including regular food inspections and certifications.