StateFoodSafety Resources

Good behavior isn’t just something parents try to instill in their children. Behavior is very important to food safety—in fact, it’s the most important responsibility food handlers have. Hygiene, time and temperature processes, and a variety of other practices are tied directly to employee behavior and attitude. Scientific American recently did a study on this […]

Food in the fridge can become contaminated and dangerous if it isn’t stored correctly. Do your employees know how to stock the fridge to keep food safe? Use these training questions to test their knowledge and help them to stock the fridge like a pro. Where should ready-to-eat foods be stored in the fridge? Always […]

Food allergies are a hot topic, especially when it comes to people dining out. Food allergies affect about 32 million people in the United States. Every year, there are more than 200,000 emergency department visits because of food allergies. Chances are, your establishment will serve someone who has a food allergy. An allergic reaction can […]

Ever found a hair or fingernail in your food? Such objects in food are disgusting, but worse than that, they can be dangerous. Hair and fingernails in food are examples of physical hazards—foreign and potentially dangerous items that find their way into food. Some more examples of physical hazards are: broken glass, fish bones, dirt, […]

When you first hear the phrase “Chemical Hazards” you may think of large chemical spills on the freeway, rat poison under the unlocked kitchen sink, or even secret government agents in white and chrome hazmat suits! In the food safety world, however, chemical hazards are much less visible making their threat all the more serious. […]