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Have you ever thought about how many pathogens and germs your jewelry might have? If you were to put your jewelry under a microscope, you’d probably be disgusted to see the number of bacteria and dead skin cells that jewelry can accumulate — especially rings and bracelets. The fact is, everyone carries disease-causing microorganisms on […]
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What is HACCP? HACCP stands for Hazard Analysis and Critical Control Points. A HACCP plan is developed by a food establishment manager and implemented by food workers to control for potential hazards in food. By using a HACCP plan, you can help your customers avoid dangerous food hazards and fully enjoy their meals. To learn […]
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Each year on average, approximately 3,000 Californians get sick from eating contaminated food. If you’ve ever had food poisoning, you know it isn’t a pleasant experience. Many foodborne illnesses cause stomach cramps, diarrhea, and nausea. The most common illnesses can last between one day and two weeks. Most people recover on their own within a […]
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Did you know that hair is a common hazard when it comes to food safety? Customers that find hair in their food are usually disgusted, and are less likely to return to your establishment. It’s also a health code violation if hair restraints are not worn or if improper hair restraints are used. It’s important […]
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How should I organize my refrigerator? Whether you’re stocking a restaurant fridge or your refrigerator at home, the organization method can have a big impact on how long your food lasts. In general, you should store foods by cooking temperature. Put foods that require less or no cooking over foods that require more cooking. Organizing […]
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