StateFoodSafety Resources

StateFoodSafety trains and empowers food service professionals to become active contributors to the food safety culture of their operation. Our courses are fully audiovisual with animated avatars, simulation activities, and visible text. The courses cover a variety of food safety essential topics like hygiene, how food becomes unsafe, foodborne illness, time and temperature control, safe […]

StateFoodSafety trains and empowers food service professionals to become active contributors to the food safety culture of their operation. Our courses are fully audiovisual with animated avatars, simulation activities, and visible text. The courses cover a variety of food safety essential topics like hygiene, how food becomes unsafe, foodborne illness, time and temperature control, safe […]

StateFoodSafety trains and empowers food service professionals to become active contributors to the food safety culture of their operation. Our courses are fully audiovisual with animated avatars, simulation activities, and visible text. The courses cover a variety of food safety essential topics like hygiene, how food becomes unsafe, foodborne illness, time and temperature control, safe […]

Occasionally, a customer may request to have their food cooked to a lower temperature than the standards set in the food code. You may comply with these requests; however, you must advise the customer of the increased risk of foodborne illness that comes with eating undercooked foods. Download image: Dino Tattoo Cartoon

Food Safety Reminder: Potentially hazardous foods, such as hard-boiled eggs, become unsafe when left outside the Temperature Danger Zone (41°–135°) for more than 2 hours. Download image: Jailbird Easter Eggs Cartoon