StateFoodSafety Resources

Starting in 2022, the State of California will begin enforcing a new training requirement for alcohol servers and managers.  By requiring responsible beverage service training, the California Department of Alcoholic Beverage Control hopes to educate more people on the dangers of overserving alcohol and decrease alcohol-related crimes like drunk driving.  All alcohol servers, and their managers, need to register as an alcohol server, get trained, and pass California’s server test by September […]

The number of new COVID-19 cases in California dropped significantly over the first few months of 2021. As a result, on June 15, Governor Gavin Newsom officially ended physical distancing requirements and capacity limits for businesses. Also, people who are fully vaccinated are no longer required to wear masks in public. It was welcome news for the state’s food service managers and […]

Between 2014 and 2018, investigators traced around 48 outbreaks of foodborne illness in California back to seafood. Statistically, that’s not bad. California had 607 total foodborne illness outbreaks in 2014–2018, meaning only about 8 percent of all outbreaks were tied to seafood. But there’s a story behind every number. Those 48 outbreaks caused 619 people to […]

According to the Centers for Disease Control and Prevention, about 48 million people get sick after eating contaminated food in the United States every year. Of that number, approximately 3,000 people are in California. As a food worker, you play a critical role in keeping food safe from contamination. And you’re not alone. As of […]

In California, fresh produce is a big deal. In fact, approximately 90% of all leafy greens produced in the United States are grown in California and Arizona. But as healthy and tasty as fresh produce is, it can be one of the trickier food items to handle safely. Produce is often eaten raw, which means […]