Food safety certification and training providers are required to have their programs to be assessed at a set level of instructional quality from an accrediting body – with required annual audits and updates.
The goal of accreditation is to ensure that education and training meets appropriate levels of instructional quality.
Children are at an increased risk to a foodborne illness because a child’s immune system is not as developed as an adult’s.
If you plan to prepare and pack food for your child – extra care must be taken with perishable food to prevent the growth of bacteria that can cause illness.
The key to food and water safety during and after a natural disaster or weather emergency – is being prepared and having a plan.
Knowing how to keep food safe (before a disaster occurs) and how to determine if food is safe (after the disaster) will help minimize the potential loss of food and reduce the risk of foodborne illness.
To prepare and sell food at fairs and festivals, typically a food vendor need a vendor’s license or food handler’s permit – and there should to be a person-in-charge – food manager certified.
Are you going to celebrate the weekend by throwing a grilling party? Make sure you have a plan that includes food safety and fire safety.
Practicing proper food and fire safety principles and procedures are the keys to having a safe weekend full of fun, food, and family time!
According to the CDC, meals prepared outside of the home are at an increased risk for acquiring foodborne illness. So, it is very important to make some basic food safety observations when eating out.
Food can get contaminated anywhere – so it’s important to observe food safety practices when dining out – no matter who prepares the meal or where you eat it.
Grill masters, make sure you brush up on proper food and fire safety practices before firing up the grill.
Cooking outdoors in warm weather presents a food safety challenge. Not not only does bacteria multiply faster in warmer temperatures, but preparing food outdoors makes safe food handling more challenging.
Going to the beach? While preparing for the heat on your body – also plan on the effects of heat on your food.
Foodborne illnesses increase during the summer because not only does bacteria multiply faster in warmer temperatures, but preparing food outdoors makes safe food handling more challenging.
Many people may not be aware that sandwiches are high risk food illness items.
Sandwiches can contain perishable foods (those likely to spoil or become unsafe – if not kept refrigerated) or raw vegetables – that if not washed – can harbor dangerous bacteria. Likewise, if sandwiches are not prepared, packed, and stored properly – bacteria growth can occur and cause food illness.
Recent food illness outbreaks linked to agricultural water have caused industry experts to question why there are not adequate food safety regulations for where irrigation water sources originate or for agricultural runoff.
Currently, growers aren’t required to test their irrigation water for pathogens – such as E. coli. As a result, contaminated water can end up on fruits and vegetables and can contaminate other water sources.
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