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Food Allergies Spotlight: Handling Allergen-Free Orders
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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 15 million Americans with food allergies will walk into your establishment, and it pays to have well-trained staff ready to help them. […]
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Training Tip: 5 Ways to Prevent the Spread of Norovirus
DMH_00_bathroom_handwashing_restroom_employee
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 […]
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Training Tip: Handling a Foodborne Illness Outbreak
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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. Here are some issues to consider as you put […]
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Training Tip: Avoiding Cross-Contamination
Cross-Contamination
The process of cross-contamination is exactly what it sounds like: contamination moving from one object or surface to another. Think of contamination as harmful bacteria or viruses transferring around the kitchen, making an invisible but dangerous mess. Anytime food comes into contact with a food hazard, this is called cross-contamination. Consider the three major types […]
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Food Recalls—What You Should Know and Do
Food Recalls--What You Should Know and Do
Food recalls sound intimidating and sometimes alarming. However, they happen often and some cases are more severe than others. It is important to know what food recalls are, why food gets recalled, and how to react if food in your establishment is recalled. What is a food recall? A food recall is a voluntary response from […]
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