StateFoodSafety Resources

In 2017, the Utah Department of Health released an analysis of health inspection data from seven health departments across the state. The participating health departments cover about 85% of Utah’s total population. The state study looked at common violations marked during inspections in 2016. The inspections took place at all different types of food establishments, […]

Cutting boards come in all shapes, sizes, and materials. You might have one made of glass, plastic, marble, wood, or even stainless steel. No matter what kind of cutting board you use, it can easily become a source of contamination and foodborne illness if you’re not careful. How can a cutting board make people sick? […]

New cases of COVID-19 have been decreasing in Texas since about mid-January 2021. Starting March 10, 2021, all businesses, including food service businesses, may return to 100% capacity. But mixed with the good news are continuing challenges. County judges may restore restrictions on food service businesses anytime the COVID-19 hospitalization rate within a hospital region […]

The StateFoodSafety team was saddened to learn of Kirk Mecham’s passing on January 9, 2021. For nearly a decade, Kirk lent his voice talent to StateFoodSafety courses. His deep baritone voice brought a wonderful dynamic to our training. He is irreplaceable as a human being and a gifted performer. We will truly miss him. You […]

Pork was first introduced to the United States in the early 16th century, when the explorer Hernando de Soto brought hogs to Florida. It gained an important place in the United States diet in the 1800s, when manufacturers began salting pork to help it last longer. At that time, salt pork became the country’s staple […]