StateFoodSafety Resources

How would you react if a customer requested an allergy-free order? Would you know what to do? More importantly, would your employees know what to do? You never know when one of the 32 million Americans with food allergies will walk into your establishment, and it pays to have well-trained staff ready to help them. […]

Many restaurants and other food establishments use chemicals frequently, especially for cleaning and sanitizing. However, if chemicals are not used or stored safely, they create chemical hazards that can be dangerous to your customers and employees. Hang this Use Chemicals Safely Poster in your chemical closet and discuss the following 10 points with your employees to […]

Norovirus spreads rapidly, has painful and violent symptoms, and is the most common cause of gastroenteritis in the United States. According to the CDC, Norovirus causes 19–21 million illnesses a year and up to 71,000 hospitalizations. In addition, 570–800 deaths a year are attributed to Norovirus. What is Norovirus? Norovirus is the name for a […]

Once upon a time, there lived an 8-year-old girl and her best friend lived across the street. They were playing together one day when her friend offered her a pistachio. “They’re so good,” she said. The little girl wasn’t so sure. She’d seen those nuts before at her grandparents’ house and steered clear. Nuts were […]

On the morning of Tuesday, January 5, it was made public that Chipotle was subpoenaed by a federal grand jury due to its foodborne illness outbreaks—and the Simi Valley norovirus outbreak in particular—that have spread across the nation. This is certainly a landmark event in American food safety history and it puts the non-GMO, healthy-ingredient […]