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As dining rooms slowly reopen across the United States, we may see some changes in the restaurant industry due to the effects of COVID-19. Some of these changes may include altering your seating area to allow for 6 feet of social distance between guests, asking your employees to wear masks, and doubling down on efforts […]
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Preparing for a health inspection doesn’t have to be a chore. Here at StateFoodSafety, we want to make your job easier by providing you a checklist of things a health inspector may look for when examining your restaurant. Use this checklist to hold regular self-inspections at your establishment. Doing self-inspections will help your employees understand […]
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In the foodservice industry, having your Food Protection Manager Certification (FPMC) is a big deal. Not only does the FDA Food Code recommend that persons in charge of food establishments have their FPMC, most areas across the United States require at least one manager per establishment to have the certification. Getting your FPMC is also […]
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If you’re a food safety administrator for a regional or nationwide food service organization, you understand the difficulty of maintaining compliance with food safety training regulations at all of your store locations. When you integrate food safety training and exams with your company’s learning management system (LMS), it’s a lot easier for you to administer […]
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Food poisoning, also known as foodborne illness, happens when you eat contaminated food. The contaminant can be a type of bacteria, virus, parasite, or other toxin. Every year, approximately 48 million people get a foodborne illness in the United States. Most people are able to recover at home. In serious cases, you may have to […]
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