StateFoodSafety Resources

No More Salmonella For years, Denmark averaged 450 confirmed salmonella cases a year in a population of 5 million. Then in 1988, the number of illnesses rose to nearly 3,500 cases. Denmark responded by creating a National Salmonella Control Program that has been shaping their poultry industry ever since. Today, the eggs and chicken produced […]

  Most foods sold in the grocery store are labeled with a “Sell-By” or “Use-By” date. Have you ever wondered what these dates actually tell us? The reality might surprise you. According to the USDA, food dating is more about food quality than food safety. The dating system for food is not government regulated, so […]

Food preparation workers work under the supervision of cooks, chefs, and foodservice managers to complete routine food preparation tasks such as slicing meats and vegetables, brewing beverages like tea and coffee, and preparing cold foods like salads. Food preparation workers are often employed in places like restaurants, hotels, grocery stores, and school and hospital cafeterias. […]

Foodsafety.gov is serious about food safety, but the videos they make to teach about food safety are downright entertaining. Learn how to avoid “recipes for disaster” in the agency’s video series about food safety. These videos address some of the most common food safety problems in the home, like cross contamination and bacterial growth, and […]

Chefs and head cooks supervise food preparation, manage kitchen staff, and handle all food-related issues in restaurants and other food establishments. Generally, a chef’s work environment is fast paced and very demanding. They often work full-time and are required to work early mornings, late nights, weekends, and holidays. In order to become a chef or […]