Article submitted by Mrs. Laurel Frank, Food Service Supervisor
Each year our Food Service deparment is subject to 2 health inspections, held in the fall and spring. The following requirements must be fulfilled in order to comply:
equipment shall have a proper working condition
kitchen should be clean
all warm and cold food is cooked and helld at an appropriate temperature
date marking
management and food service employees have conditional knowledge
evidence of washing hands, using gloves
food is obtained from an approved source
food received at proper temperatures
food contact surfaces are celanved and sanitized
evidence of proper cooling times, reheating procedures and proper reheating
All Food Service staff have completed the Servsafe Level 1 training program. Head Cook, along with myself, have completed the Servsafe Manager course. This training is good for 5 years. We continue to work with the Fulton County Health Department to keep up with the ever-changing workd of food service.