The National Park Service provides food service
to visitors through cooperative agreements with independent food vendors.
These operations are managed through contractual agreements between the
vendor and the Concessions Program, Washington Support Office (WASO).
The Public Health Program provides support for these agreements through
the provision of periodic food establishment assessments. The assessments
are conducted on a frequency established through negotiations with the
Concessions Program Manager and is published in DO-48A [pdf] (currently
under revision). All assessments are done under the guidelines established
in the most recent version of the Food and Drug Administration (FDA) Food
Code. The current version is the Food
Code 2005.
In addition to assessments conducted by the Regional Public Health Consultants
or Park Sanitarians, the state public health authorities may also conduct
inspections under their respective laws and regulations. Please note that
each respective jurisdiction may use different versions of the FDA Food
Code or their own standards that may not be related to the standards used
by the Concessions Program and the professional staff of the Public Health
Program.
RM83(C1) is the
cover sheet for the FDA Food Code, the latest version is adopted, by reference
under the guidelines of DO-48. RM83(C2)
is the food safety guideline established by the National Park Service
for Temporary Food Service Events.
News
Can a Food
Establishment use produce from Farmers Markets?
Norovirus isn't just for Cruise Ships!
"Stomach-flu" causing norovirus can happen anywhere anytime
and when it does, hundreds of people can get sick.
The symptoms of norovirus infection are nausea, vomiting, and/or diarrhea
accompanied by abdominal cramps. Symptoms are usually brief and last only
1 or 2 days. However, during that brief period, people can feel very ill
and vomit, often violently and without warning, many times a day.
Norovirus is easy to catch but easy to prevent. To find out more please
see:
Norovirus - General Information
Norovirus - Response and
Cleanup
Norovirus - Frequently Asked Questions
Backcountry
Environmental Health Training Manual and Video
FDA
Food Recalls
FDA
Bioterrorism Act
Policy
and Guidelines
RM83(C1)
- FDA Model Food Code
2005
Food Code Summary of Changes
2005
Food Code Questions and Answers
RM83(C2) - Temporary
Event Food Safety
Temporary Food Establishment Application
RM83(F) - Backcountry
FDA
- Plan Review Guide
General Information
General Food
Safety Training
FDA
- Food Safety Training Resources
FDA
- Multi-language Training Material
Multi-language
Food Safety & Sanitation Training Materials
Additional
Multilingual Material
FDA - Directory - State and Local Officials
Food Safety Training and Education Alliance
Recommended Training
HTML - Online, PDF - Printer Friendly,
Word - Modifiable, PPT - Powerpoint |
Temporary Food Documents |
Food Cooling Log |
Checklist:
|
HTML
| PDF |
General:
|
PDF |
Coordinators Application:
|
PDF |
Norovirus |
Establishment Application:
|
PDF |
General:
|
HTML
| PDF |
Backcountry |
Response & Cleaning:
|
HTML
| PDF |
General:
|
HTML | PDF |
Sprouts
|
Is the Water Safe?:
|
HTML
| PDF |
Advisory:
|
HTML
| PDF |
E. coli
|
Alert:
|
HTML | PDF |
General:
|
HTML |
PDF |
Updates:
|
HTML | PDF |
|