![]() |
Hair can be both physical and biological hazards in the food service industry. How can it be both?
CONTINUE READING
|
![]() |
The food regulation term “ANSI accredited” is being replaced with “ANAB accredited.” Learn more about the change and when to expect it.
CONTINUE READING
|
![]() |
A physical hazard is anything that ends up in food that might be dangerous for the customer. Some hazards are
accidental like metal screws, glass, nail polish, pieces of jewelry, metal fragments, and so on. Others are a
natural part of food, like bones or pits.
CONTINUE READING
|
![]() |
When it comes to food safety, you might think that the more washing, the better. Unfortunately, this misconception
can mislead both food workers and everyday home cooks alike. It’s true that washing fruits and vegetables is
important for removing hazards. However, washing raw meat actually spreads pathogens around your sink and
kitchen.
CONTINUE READING
|
![]() |
How Whole Foods Market Transformed its Food Safety Certification Process with StateFoodSafety
CONTINUE READING
|