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If you’ve never had the “stomach bug,” chances are you’ve known somebody who has. Stomach pains and never-ending trips to the bathroom are a few of the tell-tale signs that can indicate that you’ve eaten contaminated food. Every year, 48 million Americans become sick from foodborne illness. How is this possible? Well, according to the […]CONTINUE READING
We have all had meals that began with good intentions. You pull chicken out of the freezer and put it in the fridge to thaw with plans to cook it that night. Maybe you forgot to pick your child up from soccer practice, or things began piling up at work. Whatever it be, your chicken […]CONTINUE READING
When safely cooking food, one area of concern is handling raw meat. Raw meat is one of the biggest culprits of spreading foodborne illness. If not handled correctly, meat can carry a number of foodborne pathogens, such as Salmonella, E. coli, and Listeria. These dangerous diseases may cause abdominal pain, chills, fatigue, dizziness, fever, bloating, […]CONTINUE READING
Download PDF: State of Utah Approval Letter Dear Mr. Cannon, Section 103-7(5) of Rule R392-103 requires food handler training providers to submit an application for program revalidation to the Utah Department of Health (Department) every three years. On September 22, 2017, AboveTraining Inc. dba StateFoodSafety.com submitted the required application to the Department. The Department […]CONTINUE READING
The memories of Thanksgiving are near and dear to the hearts of many. The smell of the turkey, the taste of pumpkin pie, and the sound of laughter filling every space in the home. Nothing ruins these memories faster than a case of foodborne illness quickly spreading through the family. The problem is, most people […]CONTINUE READING