StateFoodSafety Resources

Up-To-Date News About Food Safety
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Posters

Hang our posters around your establishment to remind employees of cooking temperatures, food storage organization, allergy symptoms, and more. These posters are made to help foodservice workers remember important food safety principles while on the job.

If you are a restaurant operator, use the posters as a part of your HACCP plan and teach employees to refer to them every day to prevent food safety incidences. If you are a health department official, mail or hand-deliver these posters to each of the establishment managers in your jurisdiction.

Boil water advisories occur more often than you think. A quick Google News search shows more than a dozen locations in the United States that have issued temporary advisories in the past 24 hours. What prompts local legislature to issue such warnings? What do they mean, and how can you ensure you and your family […]
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Although it may seem like a small part of food preparation, refrigeration plays a large role in keeping food safe. The temperature of the refrigerator, the order of the food on shelves, and the amount of time left in the refrigerator can all play a large role in the growth of bacteria or other harmful […]
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Some foods grow bacteria more easily and quickly than other foods. These foods are known as time/temperature control for safety (TCS) foods because they require certain time and temperature controls to prevent unsafe bacteria growth. These foods are sometimes called potentially hazardous foods (PHFs) because they become hazardous if their bacteria growth is not controlled. […]
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Most people know that cooking food is an important step in food safety. But what about cooling food? Cooling gets less attention than cooking, but it can be every bit as important. The FDA has specific regulations for cooling food safely. These regulations are often called the two-stage cooling process since they’re usually taught to […]
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Some food preparation equipment is easier to clean than others. Most equipment gets a thorough cleaning in the dishwasher or three-compartment sink. But what about equipment that is bulky, sealed to a countertop, or too heavy to move? Maybe you’re cleaning an oven or a refrigerator. Equipment like this is typically cleaned in place. Cleaning […]
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