StateFoodSafety Resources

No one likes seeing ants crawling in their kitchen or mice scurrying around their basement. But when pests like these enter your foodservice establishment, the situation isn’t only bothersome. Pests can also be vectors, or carriers, of pathogens to your food and then to your customers.

As a food manager, you juggle competing priorities every day. You work to provide high-quality food and timely service to your customers. You also manage the business demands and employee needs of your establishment.

In the food safety world, perishable foods have a special name: Time/temperature Control for Safety, or TCS, food.

At room temperature, bacteria that cause foodborne illness tend to thrive. There is a specific temperature range that we call the temperature danger zone. That range is between 41 and 135 degrees Fahrenheit.[…]

As an alcohol server, you are responsible for not only providing excellent customer service, but also for recognizing when alcohol service needs to slow down or stop.[…]