StateFoodSafety Resources

Biological hazards in food Of the three food hazards—biological, chemical, and physical—biological hazards are the most common cause of foodborne disease. You may be aware that these hazards involve pathogens, or harmful microorganisms, such as viruses, bacteria, and parasites. Pathogens such as Salmonella and E. coli cause some of the most infamous foodborne illness outbreaks, […]

Many managers hold monthly, weekly, or even daily training sessions to make sure that employees remember essential food safety principles. Try using our training tips to improve food safety at your establishment. Time and Temperature Bacteria need the right conditions in order to grow and produce dangerous toxins. They thrive at certain temperatures (41–135 degrees) […]

Many managers hold monthly, weekly, or even daily training sessions to make sure that employees remember essential food safety principles. Try using our training tips to improve food safety at your establishment. Cleaning and sanitizing If an establishment’s dishes, utensils, countertops, and equipment haven’t been properly cleaned and sanitized, they can spread dangerous pathogens to […]

Many managers hold monthly, weekly, or even daily training sessions to make sure that employees remember essential food safety principles. Try using our training tips to improve food safety at your establishment. Personal Hygiene We all carry disease-causing microorganisms on and in our bodies. Good personal hygiene is essential to keeping these microorganisms away from […]

Proper preparation for a health inspection is the difference between a good rating and a bad one. But knowing what to expect and what action to take is often extremely difficult for restaurant owners and managers, especially those who are just starting out. This article Restaurant Health Inspections: How to Make the Grade, written by […]