StateFoodSafety Articles
How Far Above the Floor Should Food Be Stored?
Keep your storage areas clean, organized and inspection ready. Learn how high food should be stored, what exceptions exist and how to prevent cross-contamination on shelves.
How Long Can You Leave Food Out?
Bacteria can grow fast when dishes are left out too long. Discover how long different ingredients can be kept at room temperature, why some items are more sensitive to time and temp controls than others and what you can do to protect consumer safety.
Chemical Hazards in Food: Types, Sources and Prevention
Learn about chemical food hazards, including types, sources, health risks and prevention tips for consumers and food workers to keep meals safe and reduce exposure to harmful contaminants.
Complete Guide: How to Calibrate a Thermometer
Learn the right way to calibrate thermometers, why it matters to food safety and how often to test temperature gauges for accuracy.
Deciphering Kosher Symbols: Your Guide to Certified Foods
Learn how to identify kosher certification symbols, avoid confusion with labels and shop confidently for certified products.
Building Safe and Trustworthy Food Systems Through Quality Control
Learn about quality control in the food and beverage industry and how to implement effective protocols, including food safety systems, inspections, continuous improvement strategies and real-world examples.
Restaurant Food Safety Compliance and How Enforcement Works
This guide explains who enforces food safety in U.S. restaurants, how federal agencies influence the rules and what your local health department actually checks during inspections.
The Ultimate Cleaning Guide for Restaurants (with Free Downloadable Checklist)
Keeping a clean restaurant is essential for passing health inspections and ensuring customer satisfaction. Learn about proper cleaning protocols and download a free checklist to follow!
What Food Handlers and Managers Need to Know About Audits
Learn all about the auditing process, what inspectors look for and how food handlers and managers can prepare to ensure compliance, reduce risks and protect public health.
Understanding Critical Limits for Food Safety in HACCP Programs
Critical limits set the boundaries for safety at critical control points in an HACCP program. Use this guide to define measurable limits, monitor them during production and respond quickly when a limit is missed.
Understanding Food Contamination: What Food Handlers Should Know and How to Prevent It
Discover what leads to food contamination, how to prevent it and why proper food safety training protects consumers, workers and businesses alike.
The Hidden Dangers of Fraud and What It Means for Food and Beverage Professionals
Fraud is a growing threat in the global food supply chain. Explore common adulteration practices, regulations, recalls and how industry professionals can prevent them.
Training Tip: Cleaning and Sanitizing
Many managers hold monthly, weekly or even daily training sessions to make sure that employees remember essential food safety principles. Follow these training tips to improve food safety at your establishment.