StateFoodSafety Resources

When safely cooking food, one area of concern is handling raw meat. Raw meat is one of the biggest culprits of spreading foodborne illness. If not handled correctly, meat can carry a number of foodborne pathogens, such as Salmonella, E. coli, and Listeria. These dangerous diseases may cause abdominal pain, chills, fatigue, dizziness, fever, bloating, […]

The memories of Thanksgiving are near and dear to the hearts of many. The smell of the turkey, the taste of pumpkin pie, and the sound of laughter filling every space in the home. Nothing ruins these memories faster than a case of foodborne illness quickly spreading through the family. The problem is, most people […]

Customers want fresh produce now more than ever. Fresh fruits and vegetables taste great and are healthy. Food establishments, including restaurants, grocery stores, fast food chains, and others, are stepping up to meet this demand. As the demand for produce goes up, so does the risk of spreading foodborne pathogens. Whether eaten fresh or cooked, […]

In accordance with our ANAB food handler training program accreditation (ASTM e2659-2015), StateFoodSafety.com wants to communicate the following information: Certificate purpose, scope, and intended learning outcomes: Program Purpose: The purpose of the Food Safety Essentials certificate program is to prepare food handlers to enter the workforce by providing the required food safety information as specified by […]

Have you ever seen eggs being sold on a grocery store shelf, instead of in a refrigerated unit? If you’ve been to a country other than the USA, you might have! Most countries do not store their eggs in refrigerators. Instead, they leave them out at room temperature. This might seem like a food safety […]