StateFoodSafety Resources

You wouldn’t want to prepare a meal with bugs crawling on your hands, so why would you skip the soap and water? In this first-ever Food Safety Talkabout, StateFoodSafety took to the streets to ask people questions about the single most important hygiene habit—proper hand washing. There is no more essential habit for you to […]

Knives, repetitive motions, cold temperatures, dangerous equipment, and, of course, raw meat—a career as a butcher isn’t for the weak at heart. Butchers and meat cutters can work in grocery stores, specialty meat shops, or in animal slaughtering and processing plants. Butchers, on average, make about $13.70 per hour. No formal education is required as […]

On August 29, 2014, Kraft announced the recall of 7,691 cases of select Kraft American Singles Pasteurized Prepared Cheese Product. The company sites improper storage temperatures as the cause of the recall. The recall has been issued as a precaution as no one has been reported ill, but it brings to light an important facet of […]

StateFoodSafety’s talented artist Matt Watts has just finished working on an e-book with Marcie Witham. The book, The Wheat-Free Princess, is a fun and useful book that explains gluten allergies to children. When Marcie Witham’s daughter was diagnosed with celiac disease a few years ago, she searched all over for a children’s book on the […]

Episode 2 of StateFoodSafety’s Food Safety Talkabout series is a continuation of Episode 1 in which we further explore proper hand hygiene. Watch Episode 2 to learn how to eliminate problems associated with the fecal-oral route. The fecal-oral route most commonly results in Norovirus and is the number one cause of foodborne illnesses. The FDA […]