StateFoodSafety Resources

Restaurant managers have a lot on their plate (hah, pun intended). But to make their ever-demanding job more manageable, restaurant managers can follow these seven tips for success: The customer is always right. This is especially true in the restaurant business where your customer’s preference is everything. Remember: customer service is not a department; it’s a […]

You have most likely heard of FDA and CDC, but do you know what they stand for or what they do? In this Food Safety Talkabout episode, StateFoodSafety interviews the public on their knowledge of the FDA and CDC. Watch this episode to learn more about these two groups.

When things in the fridge start to mold, ooze, or smell, you know it’s time to throw them out. But how do you avoid getting to that point? How long do leftovers last? According to the FDA Food Code, all perishable foods that are opened or prepared should be thrown out after 7 days, maximum. […]

Food service managers have an array of responsibilities both in and out of the kitchen. Essentially, they are responsible for all operations of the restaurant or of a similar establishment that prepares and serves food and beverages to customers. As such, managers typically work long hours, anywhere from 12 to 15 hours a day resulting […]

It’s a New Year, and with a New Year comes new resolutions. So, what will you resolve to do differently this year? How about trying something that you maybe hadn’t thought of before, something that will protect both you and your loved ones: keep food safe. In an average year, about 48 million Americans become […]