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.
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.
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.