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Empower Food Workers Through Training Training your employees about preventing COVID-19 is extremely important. They should know what precautions to take to keep themselves and your customers safe. Our COVID-19 Resources page has information about the virus as well as posters you can display. Use these resources to remind your employees about the steps they […]
We were primed with some level of vague familiarity with masks from childhood thanks to the countless hospital dramas we caught at a glance on TV. However, when the COVID-19 pandemic gained worldwide attention in early 2020, masks became a staple of American households and businesses. If you’re a food worker, you may be required […]
Thawing food may seem simple, but if done incorrectly, it can make you just as sick as undercooking food. How is this possible? Let’s start by talking about temperature and bacteria. The temperature danger zone for food Bacteria need certain temperatures to grow. Temperatures below 41°F slow down bacterial growth and keep the bacteria from […]
Managing inventory for a food establishment can be a tricky job. On one hand, no business wants to serve customers expired goods that can make them sick. However, food waste can cause stores to lose out on valuable profits. So where is the line? When can you hold on to food, and when should you […]
In California, fresh produce is a big deal. In fact, approximately 90% of all leafy greens produced in the United States are grown in California and Arizona. But as healthy and tasty as fresh produce is, it can be one of the trickier food items to handle safely. Produce is often eaten raw, which means […]
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