Sixth ed. Strategies. June 2006 a. Possible contributing factors Chapters 5.2 5.3 Pages VI Module 3,6 Module 3 Lesson 2 to the food-related illness, 9, 10, 11 food-related injury* or intentional food contamination are identified in each on-site investigation report. b. The program shares final Chapter 3, 4.2, 4.3, 5.5 Page 75 VI Module 1,6 Module 4 reports of investigations with 6, 13 4.4, 7.5, Appendix 6 the state epidemiologist and 9.1 reports of confirmed foodborne disease outbreaks* with CDC. 3. Laboratory Support Documentation a. The program has a letter of 4.2, 4.3, 5.5 VI understanding, written 4.4, 9.1, procedures, contract or MOU acknowledging, that a laboratory(s) is willing and able to provide analytical support to the jurisdiction’s food program. The documentation describes the type of biological, chemical, radiological contaminants or other food adulterants that can be identified by the laboratory. The laboratory support available includes the
Sixth ed. Strategies. June 2006 a. Possible contributing factors to the food-related illness, food-related injury* or intentional food contamination are identified in each on-site investigation report. Chapters 9, 10, 11 5.2 5.3 Pages VI Module 3,6 Module 3 Lesson 2 b. The program shares final reports of investigations with the state epidemiologist and reports of confirmed foodborne disease outbreaks* with CDC. Chapter 3, 6, 13 4.2, 4.3, 4.4, 7.5, 9.1 5.5 Page 75 VI Module 1,6 Appendix 6 Module 4 3. Laboratory Support Documentation a. The program has a letter of understanding, written procedures, contract or MOU acknowledging, that a laboratory(s) is willing and able to provide analytical support to the jurisdiction’s food program. The documentation describes the type of biological, chemical, radiological contaminants or other food adulterants that can be identified by the laboratory. The laboratory support available includes the 4.2, 4.3, 4.4, 9.1, 5.5 VI
crosswalk-requirements-for-foodborne-illness-training-programs-based-on-standard-5.docx