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The Arkansas Department of Health regulates the sale of food at businesses that include restaurants, bars, kindergartens, schools, grocery stores, convenience stores, bed and breakfast facilities, hotels / motels, mobile devices, and licensing booths. Inspections are made unannounced by environmental health specialists.

Electronic copies of retail inspection reports are available on the Arkansas Food Inspection Portal. To access the portal, visit the Food Protection page of the Arkansas Department of Health Web site at www.healthy.arkansas.gov.

• LOVE’S TRAVEL STOP, 4800 Highway 65 S. Date of inspection June 15th. At least one EMPLOYEE who has supervisory and management responsibilities and authority to lead and control FOOD preparation and service must be a certified FOOD protection manager who has demonstrated skills in the required information by passing a test that is part of an ACCREDITED PROGRAM. Cheesecake (49 degrees F) and yogurt (48 degrees F) in an outdoor cooler are outside the safe temperature range. Time / temperature control for safety (TCS) Food should be stored cold at a temperature of 41.0 ° F or lower, measured with an internal probe thermometer, to limit bacterial growth.

• LOVE’S TRAVEL STOP, 4800 Highway 65 S. Date for follow-up June 21st. At least one EMPLOYEE who has supervisory and management responsibilities and authority to lead and control FOOD preparation and service must be a certified FOOD protection manager who has demonstrated skills with the necessary information by passing a test that is part of an ACCREDITED PROGRAM. Pineapple (48 degrees F) and cheese (44 degrees F) in an outdoor cooler are outside the safe temperature range. Time / temperature control for safety (TCS) Food should be stored cold at a temperature of 41.0 ° F or lower, measured with an internal probe thermometer, to limit bacterial growth.

• RALLY’S HAMBURGERS, 2301 W. 28th Ave. Inspection date 14 June. Strawberry topping and cheesecake filling (43 degrees F) in the prep cooler opposite the fryers are outside the safe temperature range. Time / temperature control for safety (TCS) Food should be stored cold at a temperature of 41.0 ° F or lower, measured with an internal probe thermometer, to limit bacterial growth. Food was moved to another cooler during inspection.

• RALLY’S HAMBURGERS, 2301 W. 28th Ave. Date of follow-up inspection 21 June No violations reported.

• SHIPLEY DONUTS, 1300 S. Main St. Date of inspection June 10th. At least one EMPLOYEE who has supervisory and management responsibilities and authority to lead and control FOOD preparation and service must be a certified FOOD protection manager who has demonstrated skills in the required information by passing a test that is part of an ACCREDITED PROGRAM.

SOUTHERN EDGE TRUCK STOP, 5807 S. Olive St. Inspection date June 10th. At least one EMPLOYEE who has supervisory and management responsibilities and authority to lead and control FOOD preparation and service must be a certified FOOD protection manager who has demonstrated the skill of necessary information by passing a test that is part of an ACCREDITED PROGRAM. The food is stored on the floor. Should be stored at least six inches above the floor to comply with established regulations. Some service items were stored in direct contact with the floor. All individual service items should be stored at least six inches above the floor. Observation: Stand and countertops are dirty in the kitchen area. Corrective measures: Non-food contact surfaces must be kept free of accumulation of dust, dirt, food debris and other debris. Note: Containers containing food scraps must be kept covered when not in continuous use. Observation: Observed missing and damaged floor tiles in the cooking area. Corrective action: The PHYSICAL FACILITIES must be kept in good condition.

• KEYBOARD EATERY LLC, 123 W. Second Ave. Date of inspection June 8. Turkey (46 degrees F) in the radiator is outside the safe temperature range. Time / temperature control for safety (TCS) Food should be stored cold at a temperature of 41.0 ° F or lower, measured with an internal probe thermometer, to limit bacterial growth.

• KEYBOARD EATERY LLC, 123 W. Second Ave. Date of follow-up inspection 10 June No food observed in the refrigerator during inspection. The inspector took the temperature of a cup of water that was in the refrigerator.

• WHITE HALL FRESH MARKET LLC, 6715 Sheridan Road. Date of inspection June 9. Raw chicken (44 degrees F) and raw beef patty (46 degrees F) in the outdoor cooler and eggs (47 degrees F) and banana pepper (48 degrees F) in the salad bar are outside the safe temperature range. Time / temperature control for safety (TCS) Food should be stored cold at a temperature of 41.0 ° F or lower, measured with an internal probe thermometer, to limit bacterial growth. The employee said that the cooler just went out (June 9) around lunchtime. The TCS foods in the cooler were moved to other functioning coolers in the establishment and the salad bar was provided with more ice and it was discussed that since the employee filled the salad bar at 13.00. that the food should be thrown away at 5 p.m. during inspection. Follow-up was planned.

• WHITE HALL FRESH MARKET LLC, 6715 Sheridan Road. Date for follow-up June 10 No violations reported.

• PINE BLUFF FOOD MART LLC, 3402 Old Warren Road. Date of inspection 9 June At least one EMPLOYEE who has supervisory and management responsibilities and authority to lead and control FOOD preparation and service must be a certified FOOD safety manager who has demonstrated skills in necessary information by passing a test that is part of an ACCREDITED PROGRAM . Observed biscuits out of the original container. Foods that are not in the original packaging for use in the business must be identified by the usual name of the food. Observation: The stand and worktop are dirty and must be cleaned. Corrective measures: Non-food contact surfaces must be kept free of accumulation of dust, dirt, food debris and other debris. Observation: The system must be cleaned. Corrective Action: Clean the physical facilities as often as necessary to keep them clean.

What are three rules for serving food safely?

To keep your family safer from food poisoning, follow these four simple steps: clean, separate, boil and cool.

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What is HACCP stand for?

Critical Checkpoint for Hazard Analysis (HACCP) FDA. This may interest you : Business Beginnings: A new salad and a new patio in downtown Evanston. .gov means it’s official.

What is HACCP and what does it stand for? HACCP is a food safety and risk assessment plan that was originally developed in the 1960s by NASA and a group of food safety specialists. HACCP stands for Hazard Analysis and Critical Control Points and outlines seven key principles in food safety: Hazard Analysis. Critical control points.

What is the purpose of HACCP?

The HACCP Food Safety Management System is designed to identify health hazards and establish strategies to prevent, eliminate or reduce their occurrence. On the same subject : 6-24-22 Second Annual “Fill the Food Cruiser” July 1 in Kona.

What are the 3 stages of HACCP?

There are three stages to implementing a HACCP-based food safety management system. This may interest you : The US is urging countries to reach out if they have problems with Russian food, exporting fertilizer. First, it is the preparatory stage where you lay the foundation needed to begin the two main stages of the HACCP itself, the hazard analysis stage and the monitoring and verification stage.

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What is food safety and quality control?

The Food Safety and Quality Program supports an integrated and interdisciplinary approach to food safety management and holistic and feasible “food chain” solutions to specific food safety issues as set out in the FAO Global Food Safety Strategy.

What is the difference between food safety and quality control? Food safety thus means a reduction of risks that may arise in the food. Food quality is the quality characteristics of food that are acceptable to consumers. The quality includes shape, color, quality, character, texture and taste etc.

What is food quality control?

Quality control in the food industry – Defect identification Quality control (QC) is a set of activities to ensure quality in products by identifying defects in the actual products produced. It is a reactive process and aims to identify (and correct) defects in finished products.

What is food quality and food safety?

The concepts of food safety and food quality can sometimes be confusing. Food safety refers to all the dangers, whether chronic or acute, that can make food harmful to the consumer’s health. It is not negotiable. Quality includes all other characteristics that affect a product’s value to the consumer.

What are 4 types of quality control?

What are the 4 types of quality control? There are several methods of quality control. These include an x-bar chart, Six Sigma, 100% inspection mode and the Taguchi method.

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What are the three categories of food safety?

There are three types of food hazards. They are â € ¢ biological, chemical â € ¢ physical. greatest concern for food service managers and health inspectors.

What are the 3 types of hazards, give 3 examples of each? The 3 types of hazards

  • Biological hazards include bacteria, parasites, fungi and viruses. …
  • Chemical hazards are harmful substances such as pesticides or machine oils. …
  • Physical hazards are objects that contaminate your food, such as pieces of glass or metal, toothpicks, jewelry or hair.

What are 3 key components of a food safety plan?

A food safety plan should include a hazard analysis, preventive checks, monitoring procedures, corrective actions and verification procedures such as a HACCP plan.

What are the types of food safety?

There are four main categories of food safety hazards to consider: biological, chemical, physical and allergenic.

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