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FAIRFAX COUNTY HEALTH DEPARTMENT
Food for Thought Newsletter
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Pesticides can come in many forms and containers, but one thing that should remain the same is that it should be applied by a professional with the appropriate certifications. Pesticides can be harmful if used incorrectly, especially when in a food establishment and around food preparation, and in some cases, is even considered poisonous. Be mindful that residential-use pesticides should not be used in a food facility, and commercial pesticides should be applied, monitored and recorded by an individual or company who has obtained the licenses required to conduct these services. Learn more at the United States Environmental Protection Agency’s website for more information about pest control and pesticide safety for consumers.
The Fairfax County Health Department is visiting your establishment to conduct a non-regulatory survey assessment called a Risk Factor Study.
This visit is not an inspection, and the information collected will be used to provide County-wide data related to food safety rather than serve as a reflection of your individual operation.
Why Are We Collecting This Information?
We collect this information to learn about common food safety risks in food establishments. We focus on food preparation and employee actions that the Centers for Disease Control and Prevention (CDC) say can lead to foodborne illness.
What Is the Purpose?
This information helps us:
- Identify food safety issues that need attention County-wide
- Provide training and support for industry staff
- Determine how food safety has evolved over time
- Understand how well County food safety programs are achieving their goals
- Decide how to best use time and resources
- Improve food safety and protect the community from illness
Our goal is to work alongside you to keep food safe and protect our community.
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What is big, round, wet and dry at the same time? … The Earth! The Earth is the 3rd planet from the sun and is one planet known to support life... our lives! Fairfax County’s Park Authority celebrated Earth Day with a bang, as we learned how to make a positive impact on our planet through fun and educational activities. This year’s Earth Day celebration was scheduled for April 25th 10am to 4pm at Lake Fairfax Park. Please see their website link below. Even if you could not attend the Earth Day event, there are many ways that you can help to protect the planet such as reducing waste, recycling, composting, and conserving energy and water! You can do it!
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An amendment by definition is a change or addition, all of which we see often in the food industry. Changes and additions to a food establishment, whether in equipment, layouts and more can be expected as facilities evolve, but need to be sent to the Health Department, first, for approval. Unapproved changes can result in removal of equipment or structures, additional permits, increased expenses, labor, complaints and even closures. Please make sure to take the appropriate steps to obtain approvals from the Health Department and all other departments and agencies to avoid unnecessary headaches! To get more information on how to submit an Amendment, click the Learn more button below.
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With the incoming warmer weather, comes celebrations, holidays and festivities that can include the use or consumption of eggs. Whether we are hard boiling them for salads, dying them for baskets, or burying them in the backyard for hunting, eggs still are a potentially hazardous food item and need to be handled with care. Hand washing to prevent the spread of Salmonella, proper refrigeration at 41F or below, and protection from cross-contamination and environmental contamination are just some of the ways that you can ensure an egg-cellent party! Check out some great tips from Partnership for Food Safety Education to learn how to keep your Spring and Summer celebrations safe.
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Active Managerial Control- "And the Award Goes to..."
Active Managerial Control is a tool used by food service managers to actively lead food workers in safe food handling practices that reduce the occurrence of foodborne illness risk factors. This tool includes aspects of food safety such as employee training, documented standard operating procedures, logs, record keeping, verification, and corrective actions in the effort to reduce foodborne illness in a food establishment.
It may be getting warmer outside, but a topic that remains cool is Active Managerial Control! We would like to congratulate the food service operators who have been recognized with the Active Managerial Control award for making public health a priority in their food establishments! During their recent inspections, they were knowledgeable about the food safety policies and procedures implemented in the facility while appropriately demonstrating corrective actions that aid in preventing possible foodborne illness. It was observed that good active managerial control efforts were in place at their food establishments and these efforts should be acknowledged! STAMP or Safety Through Actively Managing Practices, is a voluntary program that acknowledges facilities that go the extra mile to demonstrate AMC through daily attention to food safety practices. Let's meet our awardees!
JOB WELL DONE! Active Managerial Control Awardees Recognized:
Congratulations to:
- Vivian Lopez- Big Buns Reston, 1908 Reston Metro Plaza, Reston VA
- Ayyoub Wanda- The Habit Burger Grill, 14385 Newbrook Dr, Chantilly VA
- James Couch, Ed D'Alessandro & Leah Nhim- Aramark @ Capital One, McLean, VA
- Juan Garcia Perez, Elmira Kozieja & Sabrina Guzman Prado- Aramark @ Capital One,1680 Capital One Dr, McLean VA
- Carlos Francisco Ordonez & Oscar G. Herrera- Aramark @ Capital One, 1675 Capital One Dr, McLean VA
JOB WELL DONE! STAMP Program Awardees Recognized:
Congratulations to:
- Aramark @ Capital One 11th Flr Cafe C3, 1675 Capital One Drive, McLean VA
- Aramark @ Capital One 2nd Flr Cafe C2, 1680 Capital One Drive, McLean VA
- Aramark @ Capital One, Capital One Drive, McLean
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