StateFoodSafety Resources

If food rests in the temperature danger for too long, it will need to be discarded. The FDA advises to only leave food out without heating or cooling for 2 hours. Food that is hot held or cold held will need to be thrown out after 4 hours if it ever enters the temperature danger zone. Never […]

StateFoodSafety now has a YouTube channel. The featured video below is a trailer for the new version of their Food Handler Course, which is currently rolling out in select locations across the nation. Stay tuned for future videos about hand washing, glove use, and other food safety practices. —Suzanna Sandridge

StateFoodSafety trains and empowers food service professionals to become active contributors to the food safety culture of their operation. Our courses are fully audiovisual with animated avatars, simulation activities, and visible text. The courses cover a variety of food safety essential topics like hygiene, how food becomes unsafe, foodborne illness, time and temperature control, safe […]

StateFoodSafety trains and empowers food service professionals to become active contributors to the food safety culture of their operation. Our courses are fully audiovisual with animated avatars, simulation activities, and visible text. The courses cover a variety of food safety essential topics like hygiene, how food becomes unsafe, foodborne illness, time and temperature control, safe […]

StateFoodSafety trains and empowers food service professionals to become active contributors to the food safety culture of their operation. Our courses are fully audiovisual with animated avatars, simulation activities, and visible text. The courses cover a variety of food safety essential topics like hygiene, how food becomes unsafe, foodborne illness, time and temperature control, safe […]