StateFoodSafety Resources

Body art can be a fun way for people to express their individuality. It comes in many different forms: tattoos, piercings, brands, and more. But getting body art comes with a risk of exposure to bloodborne pathogens — although professional body artists will take every precaution to avoid it. As a body artist, you also […]

While many diseases are transmitted from person to person, there are some illnesses that can use food as a vehicle. These are called foodborne illnesses. Because the CDC estimates that nearly 48 million Americans are sickened by foodborne illnesses each year, it’s important to take them seriously and know what to do when you or an employee is ill. The FDA has identified certain illnesses, along with their common symptoms, that […]

Food allergies are extremely common in the United States. In fact, FARE estimates that every three minutes someone is sent to the emergency room due to a food allergy reaction. Some allergic reactions can result in anaphylaxis, which can be life-threatening. To prevent a customer at your establishment from having an allergic reaction to their […]

Ready-to-eat foods are exactly what they sound like: foods that are ready to eat as they are. Apples, muffins, and salads are all ready-to-eat foods because they can be eaten without any more cooking or preparation. Since ready-to-eat foods aren’t cooked, they’re more vulnerable to dangerous foodborne pathogens. If pathogens transfer to ready-to-eat food, they […]

Have you thought about how many germs are on your hands? You’d be surprised at how easily your hands become contaminated and contribute to foodborne illnesses. In fact, 9 out of 10 foodborne illness outbreaks can be traced back to contaminated hands from food workers. The best way to combat that? Proper hand washing! When […]