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Please register in advance by calling 800-723-3873 
or faxing the registration form from this site to: 215-634-6184.

 

Temporary Food Service Permit Questionnaire

1) Will you be serving any Potentially Hazardous Foods?     YES        NO

Potentially Hazardous Foods include: Meats, eggs, fish, shellfish, poultry, dairy, beans, rice, cooked plant foods and sliced melons.  We will require that you store and hold all PHF's at or below 41 degrees F or at or above 140 degrees F.  In addition, all raw meat, fish, and poultry must be stored in such a manner as to keep these raw foods and their juices from contact with ready-to-eat or foods that will not be cooked.

2) Do you have handwashing facilities?                                   YES       NO

Acceptable handwashing facilities include a separate handwashing sink with a potable water supply, liquid soap and paper towels.  If you do not have adequate handwashing facilities, we will require that you have an adequate supply of alcohol towellets, that you use tongs and serving utensils to avoid bare hand contact with food and that you use disposable gloves which are changed after touching anything which may contaminate your hands.  We will require a separate waste can for gloves, so we can monitor usage.

3) Do you have thermometers adequate to take monitor
temperatures for cooking, storing and holding all
Potentially Hazardous Foods?                                                  YES      NO

4) What are your minimum cooking temperatures for cooking
Potentially Hazardous Foods?:

Item:__________________________Minimum Cooking Temperature _______F

Item:__________________________Minimum Cooking Temperature _______F

Item:__________________________Minimum Cooking Temperature _______F

Item:__________________________Minimum Cooking Temperature _______F

Item:__________________________Minimum Cooking Temperature _______F

Item:__________________________Minimum Cooking Temperature _______F

The above statements are correct and true to the best of my knowledge.  I hereby agree to abide by the Food Code.

Signature: _______________________________   Date: ________________


Need proof that paper towels are better than drying machines?

AFSI has long recommended the use of paper towels instead of or with drying machines. Now, Kimberly-Clark has come out with a free one page sheet on how using paper towels reduces the general bacteria count on the hands by 58%.

Contact Linda Duncan at:   


Food Protection Report

For a monthly report of current developments in food protection, AFSI recommends subscribing to the Food Protection Report. At $135 per year, FPR summarizes industry and regulatory activities and events. To subscribe, call 800-225-8131