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Food allergies are becoming more prominent these days. In fact, about 32 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 […]
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 What is an HACCP plan? The purpose of HACCP is […]
When is double hand washing required? Restrooms are notorious for harboring pathogens, and the restrooms at restaurants are no different. When food workers use the restroom, they should always wash their hands in the restroom sink and then wash them again at a hand washing sink before continuing their duties. This practice is called double […]
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 […]
If you sell alcohol in your establishment, you know that alcohol service can be rewarding and enjoyable when alcohol safety is a top priority. But do you and your employees truly know the principles of responsible service? Check out the alcohol service myths below to see how well you understand critical alcohol facts. Drinking coffee […]
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