StateFoodSafety Resources

Up-To-Date News About Food Safety
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Training Tips

Use these training tips to refresh food safety knowledge. StateFoodSafety.com courses are designed for retention, but some loss of information is inevitable. These short food safety lessons taken from our courses are perfect for stand-up meetings and employee training.

By following food safety guidelines and training your employees well, you may never have to handle a foodborne illness outbreak in your establishment at all. However, understanding what to do in the event of an outbreak ensures that you’ll be prepared even if the worst happens. Common Questions About Foodborne Illness Outbreaks What is an […]
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Food allergies are becoming more prominent these days. In fact, about 15 million Americans have a food allergy, including 5.9 million children. Because it is becoming an increasing problem, food establishments should be familiar with the eight major food allergens identified by the FDA (milk, eggs, fish, shellfish, wheat, soy, peanuts, and tree nuts) and […]
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HACCP, or Hazard Analysis and Critical Control Points, can sound intimidating, especially to new employees. Make sure that your employees understand your HACCP plan so they know how important it is. Here are some simple questions to ask about HACCP to discuss with your employees: Why do we have a HACCP plan? The purpose of […]
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Restrooms are notorious for harboring pathogens, and the restrooms at restaurants are no different. When food workers use the restroom, they are instructed to wash their hands in the restroom sink and then wash them again at a handwashing sink before continuing their duties. This practice is called double handwashing. Double handwashing is like an […]
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If proper food safety principles are not followed, foodborne illness and other dangerous consequences can occur. Often, managers or employees do not recognize that they may be contaminating the food they serve. In order to correct these behaviors, health inspectors from local regulatory authorities visit various establishments and discuss what needs to be corrected. Below […]
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