StateFoodSafety Resources

Did you know that hair is a common hazard when it comes to food safety? Customers that find hair in their food are usually disgusted, and are less likely to return to your establishment. It’s also a health code violation if hair restraints are not worn or if improper hair restraints are used. It’s important […]

How should I organize my refrigerator? Whether you’re stocking a restaurant fridge or your refrigerator at home, the organization method can have a big impact on how long your food lasts. In general, you should store foods by cooking temperature. Put foods that require less or no cooking over foods that require more cooking. Organizing […]

Thermometers are vital tools in food service. You need them to cook, cool, hold, and reheat food safely. A thermometer that is even five degrees off can lead you to sell or serve food that is not safe to eat. But you can only rely on a thermometer if you calibrate it often. Exactly how […]

Accidents happen, especially when working with many of the dangerous tools in a commercial kitchen. If you get cut while preparing food, you need to know how to properly care for it. Blood can spread diseases when it gets on food or food utensils. Below, we’ve answered some common questions food handlers have when dealing […]

What is E. coli? Escherichia coli (E. coli) is a bacteria that has multiple strains. Some of those strains already live in our intestines and are harmless or even helpful. However, there are the bad strains of E. coli which are extremely harmful and dangerous. The bad strains are called Shiga toxin-producing E. coli, or […]