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Home
AIDS & HIV
Calendar
CDC
EPSDT – Health Check
External Links
ENVIRONMENTAL
Forms
Immunizations
Notice of Privacy Practices
Services
Tuberculosis
Contact
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Food Handing Practices Form
Food Handling Practices
Do you wash your hands frequently, especially after using the restroom and before and after preparing food?
Yes
No
Do you generally cook meats to an internal temperature of 160°F or until fluids are clear and do you cook eggs until both yolk and white are firm?
Yes
No
Are hot foods maintained hot in chafing dishes, crock pots or at oven/range until served?
Yes
No
When cooking, do you keep raw meats and eggs separate from ready-to-eat prepared foods and produce?
Yes
No
Do you only thaw frozen foods under refrigeration, running cold water, or during the cooking process via microwave, oven or range?
Yes
No
Do you thoroughly wash fruits and vegetables?
Yes
No
Are utensils such as knives and cutting boards washed and sanitized (such as with a bleach solution) after use with raw meats?
Yes
No
Are counter tops and other food preparation areas and surfaces clean?
Yes
No
Is the refrigerator clean, free of mold growth, no encrusted food; free of ponding water; door gaskets clean with tight seal when closed and is the freezer defrosting properly with no excessive build-up of ice?
Yes
No
Are the stove and/or oven clean, with no encrusted food found in and around equipment, gas burners properly adjusted, and electric heating elements clean?
Yes
No
Is the trash compactor and/or kitchen trash container clean and free of accumulated waste?
Yes
No
In the refrigerator, are raw meats stored below vegetables and prepared foods?
Yes
No
Are prepared foods stored in the refrigerator covered to prevent cross contamination?
Yes
No
Does your refrigerator hold foods at safe temperatures (41°F or below; 0°F for freezer)?
Yes
No
Do you make sure groceries or take-home foods are refrigerated within 2 hours of purchase?
Yes
No
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1602 Harper Road Beckley, WV 25801
(304) 252-8531
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