National Grilling Month – Food & Fire Safety
National Grilling Month is here! Prevent harmful bacteria from making an appearance at your next cookout by following important food safe guidelines for a safe grilling season.
Category Archives: Food Safety Articles
Occupational Outlook: Food Service Industry
A career in food service industry offers countless opportunities, diversity, job settings, pay, and benefits with a promising job outlook. By keeping up with stats and emerging trends, food service businesses can make better business decisions and offer their guests a fresh experience.
Food Safety for 4th of July Gatherings
On the 4th of July holiday weekend, millions of Americans will be gathering with family and friends with tasty, patriotic dishes in backyard grilling parties or picnics.
However, 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.
FAT TOM and Food Safety
FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens.
Understanding the optimal conditions for bacterial growth can potentially help you reduce your risk for bacterial infections and food poisoning.
Food Safety for World Cup Soccer Parties
#WorldCup and #FIFAWomensWorldCup fans like to get their friends and family together to cheer on their favorite country with fun party food and drink ideas.
But don’t take your eye off the ball when it comes to food safety. Follow simple food safety tips to keep your party free from food illness.
Seafood Safety on National Go Fishing Day
National Go Fishing Day is observed annually on June 18 and is the perfect day for anglers to escape from their daily routine – find a stream, a lake, or pond – bait the hook, cast the line, and catch a fish!
Despite its spelling, seafood includes all aquatic animals, both freshwater and ocean creatures. Seafood, as with any food, requires certain safe handling to reducing the risk of foodborne illness.
HACCP Training & Certification
U.S. Department of Agriculture (USDA) regulations require meat and poultry production facilities and other food service establishments to have HACCP plans in place. Regulations, and HACCP training, dictate that an employee assigned to implement and maintain a HACCP plan is trained.
Introduction to Chemical Food Hazards
Chemical hazard contaminants can occur in food from a variety of sources. The origin of these toxic substances can be drugs, food additives, pesticides, industrial chemicals, environmental pollutants and natural toxins.
Different from biological hazards, which may cause food illness symptoms for a short period of time, the long-term effects of food chemical toxins are of a prime concern.
Introduction to Biological Food Hazards
Biological food hazards are biological agents that can pose a threat to human health and include bacteria, viruses, and parasites. Bacteria and viruses are responsible for most foodborne illnesses and are the biggest threat to food safety.
The most common result of infections from biological agents is gastroenteritis – inflammation of the stomach and small intestine. Also called the “stomach flu”, gastroenteritis is generally acquired through consumption of contaminated food or water, or through direct contact with an object, surface, or person – as a result of poor sanitation and/or hygiene.
Food Illness from Fish: Ciguatera and Scombroid
Common types of food poisoning from fish include scombroid and ciguatera. Neither type of seafood illness or poisoning can be detected by taste or appearance. Neither can be prevented by cooking or freezing the fish.