|The CDC has identified the most frequently contributing factors to foodborne illness. They are: • Poor personal hygiene • Inadequate cooking • Improper holding temperatures (hot, cold, and cooling) • Contaminated equipment (food contact surfaces) • Food from unsafe sources|
|Note: Please do not compare Vineland inspection results with any other reports from Health Departments in New Jersey. Vineland has adopted additional regulations from the Food and Drug Administration model code that are not enforced elsewhere in New Jersey currently. This could potentially increase the number of risk factors out of compliance and would unfairly compare with other jurisdictions. The FDA model food code represents the most up to date scientific evidence on food safety.|
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