StateFoodSafety Resources

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Training Tip: Handling a Foodborne Illness Outbreak
By following food safety guidelines and training your employees well, you may never have to handle a foodborne illness outbreak in your establishment at all. However, understanding what to do in the event of an outbreak ensures that you’ll be prepared even if the worst happens. Common Questions About Foodborne Illness Outbreaks What is an […]
5 Ways to Prevent Foodborne Illness Outbreaks
Hades bringing three-headed dog into a diner
According to a report by the CDC, 48 million people in the United States get sick from foodborne illness each year. Many of these cases can be prevented if simple food safety practices are used.   Follow these 5 principles to help prevent foodborne illness:   1. Wash Your Hands     One of the […]
May Cartoon: How to Use a Three-Compartment Sink
Rapunzel drying dishes with her hair instead of air drying.
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 […]
Food Packaging Dates and What They Mean
Food safety use-by cavemen cartoon
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 […]
How to Prevent Allergic Reactions
How Can I Prevent Allergic Reactions? When preparing a meal, cutting chicken on the same cutting board that you used to chop up shrimp doesn’t seem like a big deal. But to someone with a shellfish allergy, that act alone could be life threatening. One simple mistake could easily give a customer an allergic reaction. Attention […]
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