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MENU GXAMPLES: $evera es <br /> MGNU <br /> MFNU Garden Salad <br /> Hambureers* ChePs SalaJ Soda Pop(Sm, Med, Lg) <br /> I3acon Cheeseburger Jr. I3urgcr Milkshakes(Chocolatc or <br /> Deluxc Burger Clieescburgcr <br /> Cacsar Salad(contains raw eggs) Strnwbcrry) <br /> Strawberty Fruit Smoothic <br /> * Can be cooked to order. Consuming NoTiCE: Consuming raw or rrcsh Squeczed Orange Juicc' <br /> undercooked meats, poultry�, <br /> raw or undercooked meats may scafood, shcllfish,or eggs may <br /> increase your risk of foodbome illness. �ncrease your risk of foodborne "Notice: Unpasteurized juicc may <br /> increase the risk of foodborne <br /> illncss. discasc to oeonle with cettain <br /> SAMPLE LANGUAGC FOR DISCLOSUILES ANU RIiMINDERS: <br /> 1. "Oysters on tlic half-sliell arc raw. Consuming raw oysters may increase your risk of foadborne illness." <br /> 2. "Hamburgers may be cooked to ordec Consuming raw or undercooked meats, poultry, seafood, shellfish, <br /> or eggs may increase your risk of foodborne illness, cspecially if you havc ccrtain medical conditions." <br /> 3. "Our Cacsar salad dressing is made wilh raw eggs. Consuming raw or undercookcd eges may increase <br /> your risk of foodbome iliness." <br /> 4. Mcats or eggs that are undercooked to your specification may increase your risk of foodbome illn^ss, <br /> cspecially if you have certain medical conditions." <br /> 5. "Consuming unpasteurized fruit or vegetable.juices may increasc your risk of foodborne illness if you have <br /> ccrtain medical conditions." <br /> G. "Regarding the safety of our eggs and hamburgers tl�at are cooked to ordcr,written information is available <br /> upon requesL" <br /> CUSTOM DESIGNGD DOCUM6NT: <br /> If establishmcnts choosc to makc written information available in placc of a RGMtNDGR sta[ement, a consumrr <br /> advisop�documenl must bc lvailable for consumers upon rcquest. FDA has provided modcl text containin� ihc <br /> information necessary to communicate risk to consumers: http //�m efsan fd� [.rn'�'dn'S/fe99euid hunlHbroci�ure. �f <br /> food establishments use a wstom desigued docwnent instcad of the PDA brochure,thc foliowmg essenhal cnteria <br /> must bc met: <br /> 1. l'he inforniation must be scieuce-based. <br /> 2, 7lic hazard must be descrihed. <br /> 3. The reason the raw or undercooked food is hazardous mus:be explained. <br /> 4. Consumers at the groatest risk must be identified. <br /> 5. Guidance must bc givcn to ali consumers,emp:iasizing ihose at grcatcst risk. <br /> 6. Thc information nuist bc dcar and casily rcndnblc. <br /> 7. Sourecs of add�tional information tnust be provided. <br /> R6AUAU1LITl'REQUIRCM6NTS: <br /> Consumer advisory text must be readable and be in the same languagc used for thc MeNu itcros. Tcxt sizc <br /> (or statemcnts on l�and-held MENUS or table tents should he visually equivalent to at least ] 1 point. ]rot <br /> placards, statements n�ed to Ue as easily read as t�t6Nu items on the placard and must be rcadable from the <br /> point at wl�ich consumers would normally stand. <br /> �/ i <br />