StateFoodSafety Resources

If you work in food service, you have probably used or have seen a three-compartment sink before. While the steps to properly using three-compartment sinks are fairly simple, small mistakes could cause a food safety violation. Read these five steps as a quick training tip to refresh yourself on how to properly use a three-compartment […]

It can be difficult to decipher what the array of numbers, letters, and symbols mean on food packaging. Use-by dates and best-by dates are on nearly every food item we buy, so it’s important we understand them. Let’s look at what they mean, why they are printed, and how to use them to ensure food […]

Storing food in the refrigerator does not completely stop bacteria growth. Listeria can grow on foods even when they are refrigerated. Listeria can cause a life-threatening infection called Listeriosis. Highly susceptible populations, such as pregnant women and their newborns, adults 65 and older, and others with weakened immune systems are the most likely to catch […]

During a party, it is common to leave food out on the table for everyone to enjoy… but did you know there is a time limit for how long food should be left out? Certain foods, known as time and temperature control for safety (TCS) foods, should only be left out for a short amount […]

Food may travel a long way before it reaches customers’ plates, and a lot can go wrong during harvest, processing, storage, and delivery. Fish and shellfish can be harvested from contaminated waters, pests can get into food stored on warehouse floors, and without proper refrigeration in delivery trucks, bacteria can thrive in foods like meat, […]