StateFoodSafety Resources

Up-To-Date News About Food Safety
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Server Tip: Personal Hygiene
Bath bottles and towels.
When you think of important traits for servers, what comes to mind? A personable attitude? A good memory? A talent for balancing dishes? But, what about personal hygiene? Well if that’s a priority for you, then you’re not alone—customers and industry professionals agree that a clean, well-kept server is essential to great foodservice. Here are […]
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All Choked Up Cartoon
All Choked Up Cartoon
Food Safety Reminder: Finding foreign objects in drinks or food can pose serious hazards to your customers. Take care to wash produce properly, remove excess jewelry before your shift, and follow all other safety procedures required by your establishment. Download image: All Choked Up Cartoon
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Seven Musts for Managers
Business guy waiting for his order
Restaurant managers have a lot on their plate (hah, pun intended). But to make their ever-demanding job more manageable, restaurant managers can follow these seven tips for success: The customer is always right. This is especially true in the restaurant business where your customer’s preference is everything. Remember: customer service is not a department; it’s a […]
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Food Safety Talkabout—Episode 07 FDA and CDC
20150325_FST_FDACDC
You have most likely heard of FDA and CDC, but do you know what they stand for or what they do? In this Food Safety Talkabout episode, StateFoodSafety.com interviews the public on their knowledge of the FDA and CDC. Watch this episode to learn more about these two groups.
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When to Throw It Out: Leftovers
Three tubs of leftovers.
When things in the fridge start to mold, ooze, or smell, you know it’s time to throw them out. But how do you avoid getting to that point? When it comes to leftovers, follow the 7 day rule: perishable foods that are opened or prepared should be thrown out after 7 days. No leftovers should […]
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