StateFoodSafety Resources

Most people know that cooking food is an important step in food safety. But what about cooling food? Cooling gets less attention than cooking, but it can be every bit as important. The FDA has specific regulations for cooling food safely. These regulations are often called the two-stage cooling process since they’re usually taught to […]

On August 29, 2014, Kraft announced the recall of 7,691 cases of select Kraft American Singles Pasteurized Prepared Cheese Product. The company sites improper storage temperatures as the cause of the recall. The recall has been issued as a precaution as no one has been reported ill, but it brings to light an important facet of […]

In this blog so far, writers have discussed the importance of practicing good personal hygiene, welcoming the guests, and knowing the menu—all important habits that your customers will notice right off the bat. But don’t stop there. Continue to wow the crowds (and get more tips) with what happens next: remembering who ordered what. According […]

When reheating food that will be hot-held, you have to be especially careful, as bacteria may have had a chance to accumulate on the food. For this reason, independent of the type of food involved, reheat food to a minimum internal temperature of 165 degrees Fahrenheit, or 74 degrees Celsius. Use the image below as […]

StateFoodSafety’s talented artist Matt Watts has just finished working on an e-book with Marcie Witham. The book, The Wheat-Free Princess, is a fun and useful book that explains gluten allergies to children. When Marcie Witham’s daughter was diagnosed with celiac disease a few years ago, she searched all over for a children’s book on the […]