StateFoodSafety Resources

Empower Employees Through Food Safety Training A physical hazard is any item in food that can choke, gag, or injure a customer. Food workers need to know when to remove naturally occurring physical hazards during food preparation. They also need to know how to prevent other physical hazards from contaminating food. Learning Objectives You may […]

Empower Employees Through Food Safety Training Equipment can contaminate food if it’s not kept clean, sanitized, and in good repair. Teach your employees how to use equipment correctly and keep it in good condition to prevent foodborne illness. Learning Objectives You may choose to read these learning objectives with your employees as a part of […]

Empower Employees Through Food Safety Training Some food, known as Time/temperature Control for Safety (TCS) food, is more susceptible to bacterial growth. To keep TCS food safe, you must actively control their temperature. Learning Objectives You may choose to read these learning objectives with your employees as a part of the stand-up training. After this […]

Empower Employees Through Food Safety Training Foodborne germs like E. coli and Salmonella occur naturally in animals’ digestive tracts, which is why they’re often found in raw meat. Teaching your employees how to handle raw meat safely will go a long way toward preventing foodborne illness at your establishment. Learning Objectives You may choose to […]

Empower Employees Through Food Safety Training When food is reheated, it passes through the temperature danger zone where bacteria multiply fastest. Whenever you reheat food, make sure to use the proper equipment to get it through the danger zone quickly. Learning Objectives You may choose to read these learning objectives with your employees as a […]