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Ready-to-eat foods are exactly what they sound like: foods that are ready to eat as they are. Apples, muffins, and salads are all ready-to-eat foods because they can be eaten without any more cooking or preparation. Since ready-to-eat foods aren’t cooked, they’re more vulnerable to dangerous foodborne pathogens. If pathogens transfer to ready-to-eat food, they […]
StateFoodSafety has joined TPC Training. TPC is a leading provider of in-person and online workforce training and compliance solutions, so StateFoodSafety is a great fit for their organization. The StateFoodSafety team will continue to provide all the same training programs and services we did before. We remain committed to providing the best courses, best technology, […]
In 2017, the Utah Department of Health released an analysis of health inspection data from seven health departments across the state. The participating health departments cover about 85% of Utah’s total population. The state study looked at common violations marked during inspections in 2016. The inspections took place at all different types of food establishments, […]
Cutting boards come in all shapes, sizes, and materials. You might have one made of glass, plastic, marble, wood, or even stainless steel. No matter what kind of cutting board you use, it can easily become a source of contamination and foodborne illness if you’re not careful. How can a cutting board make people sick? […]
Empower Employees Through Food Safety Training Good communication is at the heart of every food establishment, and it starts with you — the manager. Share your expectations about communication with your employees. Teach them how to communicate effectively with customers, with each other, and with management. Learning Objectives You may choose to read these learning […]
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