StateFoodSafety Articles
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.