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7 Commonly Asked Thanksgiving Food Safety Questions
The memories of Thanksgiving are near and dear to the hearts of many. The smell of the turkey, the taste of pumpkin pie, and the sound of laughter filling every space in the home. Nothing ruins these memories faster than a case of foodborne illness quickly spreading through the family. The problem is, most people […]
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Is Fresh Produce Safe to Eat?
Customers want fresh produce now more than ever. Fresh fruits and vegetables taste great and are healthy. Food establishments, including restaurants, grocery stores, fast food chains, and others, are stepping up to meet this demand. As the demand for produce goes up, so does the risk of spreading foodborne pathogens. Whether eaten fresh or cooked, […]
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August Cartoon: Salad Bar Safety
Self-service areas like salad bars and buffets allow guests to assemble a meal by their tastes and appetite, but they also offer extra opportunities for bacteria and viruses to contaminate food. Prevent cross-contamination in self-service areas with a few special precautions. Supervision Self-service areas should be monitored by a food worker who has been trained […]
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Training Tip: Allergic Reactions in Children
Food allergies are becoming more prominent these days. In fact, about 15 million Americans have a food allergy, including 5.9 million children. Because it is becoming an increasing problem, food establishments should be familiar with the eight major food allergens identified by the FDA (milk, eggs, fish, shellfish, wheat, soy, peanuts, and tree nuts) and […]
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Top 5 Temperature Myths
Good food safety takes temperature control. Cooking, cooling, reheating, holding, and receiving are all a form of temperature control. But managing temperatures isn’t always straightforward. Popular temperature myths exist, even in food service, and believing those myths can spell disaster. Without training, food workers won’t understand how temperatures affect food or why temperature control is […]
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