Documents/Forms

CACFP  |   Choking Prevention  |   Connecticut Department of Public Health
Education and Training  |   Foodborne Illness and Disease  |   Food Recalls
Food Safety Temperatures  |   Food Storage  |   HACCP
Schools  |   Summer Meals  |   Thermometers
Time/Temperature Control for Safety Food (TCS)

CACFP

• CACFP Food Safety Toolkit (Institute of Child Nutrition)
• Child Care Training (Partnership for Food Safety Education)
• Family Child Care Food Safety Kit (Institute of Child Nutrition)
• Food Safety Basics for Adult Day Stay Programs (Institute of Child Nutrition)
• Food Safety Resources (Institute of Child Nutrition)
• Food Safety in Child Care (Institute of Child Nutrition)
• Health Inspections for the CACFP (USDA Memo CACFP 05-2015 and SFSP 07-2015: Health and Safety Inspection Requirements)
• Share Tables
  • CSDE Operational Memorandum No. 8A-16, 10C-16 and 10H-16: Share Tables in the CACFP
  • USDA Memo SP 41-2016, CACFP 13-2016, and SFSP 15-2016: The Use of Share Tables in Child Nutrition Programs
• Spanish Child Care Child Food Safety Kit (Institute of Child Nutrition): Family day care homes
• Study of Food Safety Needs of Adult Day Care Centers in the Child and Adult Care Food Program (USDA)
• More resources: "Food Safety Resources for Child Care" in CSDE's Resource List for Food Safety in Child Nutrition Programs

Choking Prevention

• Chapter 9: Choking Prevention (from USDA's guide, Feeding Infants in the CACFP)
• Choking Hazards (Centers for Disease Control and Prevention)
• Choking Prevention in Appendix F (page 327) of Grow It, Try It, Like It! (USDA Team Nutrition)
• Reducing the Risk of Choking in Young Children at Mealtimes (USDA)

Connecticut Department of Public Health (DPH)

• Connecticut Food Protection Program (DPH)
• Education and Training (DPH)
• Food Service Inspection (DPH)
• Regulations (DPH)

Education and Training

• Employee Health and Personal Hygiene for Child Nutrition Professionals (Institute of Child Nutrition)
• FDA Food Code (Food and Drug Administration)
• Food Safety Education (USDA Food Safety and Inspection Service)
• Food Safety Fact Sheets: English and Spanish (Institute of Child Nutrition)
• Food Safety Mini-posters: English and Spanish (Institute of Child Nutrition)
• Food Safety Resources: English and Spanish (Institute of Child Nutrition)
• Food Safety Resources (USDA)
• Food Safety Videos (Institute of Child Nutrition)
• Foodsafety.gov: Your Gateway to Food Safety Information (U.S. Department of Health and Human Services)
• Produce Safety Resources (USDA)
• Safe Food Handling and Preparation (USDA Food Safety and Inspection Service)
• Spanish Food Safety Education Resources
  • Spanish Resources (The Partnership for Food Safety Education)
  • Foodsafety.gov: Su portal para acceder a información sobre seguridad alimentaria (U.S. Department of Health & Human Services)
  • Recursos en Español (Spanish resources) (Institute of Child Nutrition)
• Standard Operating Procedures (SOPs) for Food Safety (Institute of Child Nutrition)
• The Partnership for Food Safety Education
• Videos: Food Safety Flashes (USDA)
• More resources: "Food Safety Education" in CSDE's Resource List for Food Safety in Child Nutrition Programs.

Foodborne Illness and Disease

• Foodborne Germs and Illnesses (Centers for Disease Control and Prevention)
• Foodborne Illness and Disease (USDA Food Safety and Inspection Service)
• What You Need to Know about Foodborne Illnesses (FDA)

Food Recalls

• Food recalls (DPH)
• Recalls and Outbreaks (USDA Food Safety and Inspection Service)
• Recalls & Public Health Alerts (USDA Food Safety and Inspection Service)
• Responding to a Food Recall (Institute of Child Nutrition)
• Responding to a Food Recall: Procedures for Recalls of USDA Foods (Institute of Child Nutrition and USDA)
• Standard Operating Procedure (SOP): Handling a Food Recall (Institute of Child Nutrition)

Food Storage

• Food Product Dating (USDA Food Safety and Inspection Service)
• Preventing Cross Contamination During Food Storage (Institute of Child Nutrition)

Food Safety Temperatures

• Apply the Heat Chart (FDA)
• Controlling Time and Temperature During Preparation (Institute of Child Nutrition)
• Cooling Foods Safely (Institute of Child Nutrition)
• Holding Cold Foods (Institute of Child Nutrition)
• Holding Hot Foods (Institute of Child Nutrition)
• Internal Cooking Temperatures (Institute of Child Nutrition)
• Refrigerator and Freezer Temperature Control Record (CSDE)
• Thawing Foods (Institute of Child Nutrition)
• USDA Meat and Poultry Hotline (USDA Food Safety and Inspection Service)

Handwashing

• Handwashing Posters (ICN Child Nutrition Sharing Site)
• How to Properly Wash Your Hands (Institute of Child Nutrition)
• How to Properly Wash Your Hands Spanish: Como lavarse las manos correctamente (Institute of Child Nutrition)
• Handwashing Videos
  • A Flash of Food Safety Handwashing: How to Wash Your Hands (USDA)
  • A Flash of Food Safety Handwashing: How to Wash Your Hands (Spanish): Lavado de Manos: Cómo Lavarse las Manos (USDA)  
• More resources: "Handwashing" in CSDE's Resource List for Food Safety in Child Nutrition Programs

Hazard Analysis Critical Control Point (HACCP)

• Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles (USDA)
• Online Training: Introduction to HACCP for School Nutrition Programs (Institute of Child Nutrition)
• School Food Service HACCP Resources (University of Connecticut)
• Standard Operating Procedures (SOPs) for Food Safety (Institute of Child Nutrition)
• Writing, Updating, and Revising a HACCP-Based Food Safety Plan for Schools Workshop (Institute of Child Nutrition)
• More resources: "Hazard Analysis Critical Control Point (HACCP)" in CSDE's Resource List for Food Safety in Child Nutrition Programs

Schools

• Final Rule (75 FR 8239): School Food Safety Program Based on Hazard Analysis and Critical Control Point Principles - Approval of Information Collection Request (USDA)
• Food Safety Basics: Training for new school nutrition managers, employees, and substitute cooks (Institute of Child Nutrition)
• Food Safety in Schools Training Program (Institute of Child Nutrition)
• Going Green in the School Kitchen (DPH)
• Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles (USDA)
• Sample Letter to Request Food Safety Inspection (CSDE)
• Share Tables
  • CSDE Operational Memorandum No. 06-16: Share Tables in Schools
  • USDA Memo SP 41-2016, CACFP 13-2016, and SFSP 15-2016: The Use of Share Tables in Child Nutrition Programs
• USDA Memo SP 05-2008: Food Safety Inspections in Non-Traditional School Settings
• USDA Memo SP 09-2019: State Food Safety Inspection Reporting Requirements
• USDA Memo SP 37-2013: Enhancing the School Food Safety Program FAQs
• USDA Memo SP 39-2008: Responsibility to Request Food Safety Inspections
• USDA Memo SP 45-2011: Food Safety Inspections in Service-Only Sites Participating in the School Meals Programs
• More resources: "Food Safety Resources for Schools" in CSDE's Resource List for Food Safety in Child Nutrition Programs

Summer Meals

• Food Safety in Summer Meals (Institute of Child Nutrition)
• Food Safety for Summer Meals (Institute of Child Nutrition)
• Health Inspections for the SFSP (USDA Memo CACFP 05-2015 and SFSP 07-2015: Health and Safety Inspection Requirements)
• Share Tables
  • CSDE Operational Memo No.3-17 SFSP: Share Tables in the SFSP
  • USDA Memo SP 41-2016, CACFP 13-2016, and SFSP 15-2016: The Use of Share Tables in Child Nutrition Programs
• S.T.A.R. Strategies for Implementing Safe Summer Meals (Institute of Child Nutrition)
• Summer Meals Food Safety Training Guide (Institute of Child Nutrition)
• More resources: "Food Safety Resources for Summer Meals" in CSDE's Resource List for Food Safety in Child Nutrition Programs

Thermometers

• Appliance Thermometers (USDA Food Safety and Inspection Service)
• Calibrating Thermometers Videos 
  • A Flash of Food Safety Calibrating a Thermometer: Boiling Method (USDA) 
  • A Flash of Food Safety Calibrating a Thermometer: Boiling Method (Spanish) (USDA)
  • A Flash of Food Safety Calibrating a Thermometer: Ice Water Method (USDA)
  • A Flash of Food Safety Calibrating a Thermometer: Ice Water Method (Spanish) (USDA)
• Grab and Go Lesson: How to Use a Metal-Stem Thermometer (Institute of Child Nutrition)
• Kitchen Thermometers (USDA Food Safety and Inspection Service)
• Use That Thermometer Mini Poster (Institute of Child Nutrition)
• More resources: "Food Thermometers" in the CSDE's Resource List for Food Safety in Child Nutrition Programs

Time/Temperature Control for Safety Food (TCS)

TCS, formerly known as potentially hazardous foods (PHFs), are defined by the FDA Food Code as foods that require time/temperature control for safety to limit pathogenic microorganism growth or toxin formation.

• Job Aid: Time and Temperature Control for Safety Foods (Food and Drug Administration)
• Keep Food Safe with Time and Temperature Control (University of Minnesota Extension)
• Time/Temperature Control for Safety (TCS) Foods (State Food Safety)

For more resources, refer to the CSDE's Resource List for Food Safety in Child Nutrition Programs.