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Team Up For Food Safety (TUFFS) Application
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1.
TUFFS Description
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2.
Eligibility Criteria
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3.
Contact Information
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4.
Active Managerial Control Self-Assessment
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TUFFS Description
Description of TUFFS
Team Up For Food Safety is a voluntary annual recognition program designed to recognize retail food establishments that have a history of working to prevent foodborne illnesses and maintain safe food handling practices. The program is designed to highlight your role in food protection through Active Managerial Control. By observing, measuring and monitoring operational procedures you can provide corrective actions to manage food safety risk factors. Please complete the following online application. You may also download the PDF version below.
TUFFS Application (PDF Version)
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If you are completing a paper application, please send to Judith Gonzalez at
[email protected]
For questions, please call 303-271-5754.
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Eligibility Criteria
Admittance to the TUFFS program is based on the following criteria and there is no fee to apply:
Establishment’s two most recent inspections must document no more than TWO priority or priority foundation items cited during a routine inspection and four core items cited during a routine inspection
No confirmed foodborne illnesses at establishment for the previous twelve months
Completed self-assessment of Active Managerial Control (AMC)
• The establishment cannot currently be in the enforcement process or have been in the enforcement process in the preceding twelve months
The establishment’s managerial staff must take an active role in monitoring kitchen operations and personnel
At a minimum the establishment must have on staff one Certified Food Protection Manager (certification curriculum must be recognized by the 2013 FDA Food Code)
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Contact Information
Name of Establishment:
Address:
Suite/Unit#:
City
Zip Code:
Establishment Phone#:
Fax #:
E-mail:
Name of Owner (individual/corporation):
Name of Principal Contact Person:
Phone#:
Fax#
E-mail:
Please list formal food safety training (at least one Certified Food Protection Manager required for admittance into the program), e.g. ServSafe, 360 Training, NRFSP certificate, SateFoodSafety or Prometric.
Certification:
Issue Date
Issue Date
Expiration Date
Expiration Date
Electronic Signature Agreement
By checking the "I agree" box below, you agree and acknowledge that 1) your application will not be signed in the sense of a traditional paper document, 2) by signing in this alternate manner, you authorize your electronic signature to be valid and binding upon you to the same force and effect as a handwritten signature, and 3) you may still be required to provide a traditional signature at a later date.
I agree.
Electronic Signature
Date
Date
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Active Managerial Control Self-Assessment
Active Managerial Control (AMC) is the management of food safety practices focusing on long term food handling behaviors which reduce the occurrence of foodborne illness risk factors. With an AMC approach, establishments work to prevent food safety risk factors by developing and implementing a food safety management system. Please answer the following questions; the information you provide will be used to determine your establishment’s level of active managerial control and subsequent admittance to the program.
Operations
Do managers have current food safety certification? (e.g. ServSafe, NEHA certificate, NRFSP certificate, www.Statefoodsafety.com) One certified manager required for admittance to program.
Yes
No
Do all employees who handle food receive formal food safety training? (e.g. JCPH Excellence in Food Safety class, food safety video, online classes, www.Statefoodsafety.com)
Yes
No
Do all foods come from approved sources?
Yes
No
Are food orders checked upon receipt for receiving temperatures and damage?
Yes
No
Do MANAGERS perform line checks throughout the day concentrating on food safety risk factors?
Yes
No
Do EMPLOYEES perform line checks during their shifts concentrating on food safety risk factors?
Yes
No
Do managers set expectations of employees at the beginning of their shifts concentrating on food safety risk factors?
Yes
No
Does the establishment have a probe thermometer capable of taking temperatures of foods?
Yes
No
Is the probe thermometer calibrated on a regular basis?
Yes
No
Please briefly describe your method of calibration along with frequency:
Does the establishment maintain thermometer calibration logs?
Yes
No
Are temperatures of food (e.g. cook temps, cold holding, hot holding, cooling, reheating, receiving) taken throughout the day?
Yes
No
Are logs of the above temperatures maintained?
Yes
No
If yes please list types of temperature logs that are maintained:
Are equipment temperatures monitored throughout the day?
Yes
No
Are logs of equipment temperatures maintained?
Yes
No
Do managers monitor employees for signs of illness?
Yes
No
Do managers record and maintain incidences of illness?
Yes
No
Does the establishment have an outside/corporate company that does private inspections where results are used to educate staff members?
Yes
No
Does the establishment do regular self-inspections where the results are used to educate staff members?
Yes
No
Training
Are employees trained on expected handwashing/glove use procedures?
Yes
No
Are employees trained on proper food storage? (e.g. raw proteins vs. ready to eat foods, protection from contamination)
Yes
No
Are employees trained on proper chemical storage?
Yes
No
Does the establishment use color coding of equipment to separate raw proteins from ready to eat foods?
Yes
No
Do managers actively monitor food preparation, operational steps, and employee hygiene on the cook line?
Yes
No
Are employees trained on the establishment’s illness policy?
Yes
No
Please describe illness policy:
Is the establishment’s illness policy in written form?
Yes
No
Are employees required to sign illness policy, verifying their understanding of policy?
Yes
No
Are employees trained on uniform standards/personal hygiene expectations?
Yes
No
Facilities
Are sanitizer buckets/spray bottles/three compartment sink sanitizer concentrations monitored throughout the day?
Yes
No
Is the warewashing machine tested daily for adequate sanitization, either chemical or high heat? (leave blank if not applicable)
Yes
No
Does the establishment have a pest management program?
Yes
No
Electronic Signature Agreement
By checking the "I agree" box below, you agree and acknowledge that 1) your application will not be signed in the sense of a traditional paper document, 2) by signing in this alternate manner, you authorize your electronic signature to be valid and binding upon you to the same force and effect as a handwritten signature, and 3) you may still be required to provide a traditional signature at a later date.
I agree.
Electronic Signature
Date
Date
Information submitted on this form will be sent via unsecured email. To protect sensitive information, do not enter the following items or similar information on this form: Social Security numbers, driver’s license numbers, bank account information, routing numbers, credit card numbers, medical information, passport numbers, and passwords. Please review our privacy policy located at www.jeffco.us/privacy. By submitting this form, you acknowledge and accept the terms listed in the privacy policy.
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