Health, Safety, and Hygiene:

This section has posters, fliers, and other food safety educational tools for schools, food establishments, or other organization. Additional information can be found on the Managing Food Establishment page.

• 10 Most Common Causes of Infection
• Wash Your Hands - English & Spanish
• Prevent Fires and reduce health risks. Know what to do if a fire breaks out in your food establishment
• Feeling OK? Display this poster in a prominent location in the kitchen to remind employees of the risks of working while ill.
• Feeling Ok?(Spanish Version)
• Information about common (and some not so common) food allergies and how to prevent or treat them.
• The Big Five Poster
  The food code identifies the Big 5 germs that cause foodborne illnesses. Employees with these illnesses should be excluded from work until they are symptom free for 24 hours or provide medical documents that they are not contagious.
• Preventing Slips, Falls, and Other Disasters
  Grease spills, uneven floors, wet floors, and food on the floors are among the threats to customers and employees. Protect yourself against risk and lawsuits.

Preventing Contamination from Hands

The main reason for not touching ready-to-eat foods with bare hands is to prevent viruses and bacteria which are present in your body from contaminating the food. Viruses and bacteria are invisible to the naked eye, but may be present on your hands if you do not wash them thoroughly. Effective October 1, 2016, the City of Lincoln Food Code (LMC 8.20) prohibits bare hand contact with ready-to-eat foods and requires good hand washing by food service workers.

• Proper Glove Use Poster
• Double Handwash Poster
• No Bare Hand Contact Options Poster
• Question & Answer
• Preventing Contamination From Hands - Code
• Bare Hand Contact Notification Form

Body Fluid Clean Up

Body fluids (vomit, diarrhea, blood, and spittle) can be carriers of germs. Train employees to stay safe while cleaning up these incidents properly.

• Suggested Inventory For Norovirus Clean Up Kit
  Effective cleanup depends on using the right tools. Talk with your supplier to purchase these items or effective alternatives.
• Disinfectants
  Here is a chart of effective disinfectants to use to clean up after a vomit or diarrhea incident to reduce the risk of Norovirus.
• Cleaning Bodily Fluids and Preventing Disease Spread Guidelines
  Keep employees and customers safe before, during, and after cleanup. Follow these guidelines to reduce risk.
• Power Point: How to clean up an incident
  Clean up body fluids safely. You must protect yourself, your employees, and your customers from airborne germs that will spread diseases. Prevent direct contact and spreading the materials around. This Power Point presentation shows you how to do it.
• Incident Report form
  Copy and use this form to report incidents to the proper authorities and agencies.
• Incident Follow Up
• Mixing Bleach