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Have you ever thought about what happens when cucumbers are turned into pickles? Or what ingredients are added to cured meat to keep them safer for a longer amount of time? Because these kinds of processing techniques need to be done correctly to prevent any foodborne illness, you must create a Hazard Analysis Critical Control […]
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Empower Employees Through Food Safety Training Even the most experienced food workers get burned or cut at work sometimes. Teach your employees what to do to keep themselves, and the food they work with, safe if an accident occurs. Learning Objectives You may choose to read these learning objectives with your employees as a part […]
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As of May 2019, about 7% of all working Utahns worked in the food industry. That percentage represents nearly 113,000 food workers throughout the state — including you! Maybe you were just hired for your first job, or maybe you’ve worked in the industry for years and it’s time to renew your food handlers permit. […]
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In 2008, a terrible outbreak of Salmonella Saintpaul swept across the United States. The first cases were reported in April. By the end of the outbreak in August, more than 1,400 people in 43 different states had become ill. Texas had the most reported cases — 559. The Texas Department of State Health Services partnered […]
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As kids, many of us became painfully aware of how improperly storing frozen foods, like our favorite popsicles, can cause the frozen delight to become a messy, sticky puddle. Although temperature abuse problems aren’t always as obvious as a puddle of popsicles, correctly receiving a food delivery is one of the most crucial parts of […]
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