Food Safety Training | Food Safety Handler-Manager Training

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.

Food Safety Observations for Father's Day Dining Out

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Father’s Day is celebrated on the third Sunday of June and is the third most popular day on which to dine out.
When you dine out, you are putting your trust in other food preparers and handlers – so there are several observations to make to ensure that dining out is a pleasure that does not end up with a foodborne illness.

Food Safety for Flooded Areas

Flood waters can contain foodborne pathogens, sewage, petroleum products and heavy metals as well as other contaminants. The FDA states that many food products must be destroyed after exposure to flood waters.

Why is Food Safety Training & Certification necessary?

Food safety not only affects continued patronage and sales of a food service business, but also public safety.
Many businesses require food safety training, so being food safety trained will increase your chances of employment. Furthermore, businesses are willing to pay higher wages to those trained.

World Food Safety Day

The first-ever World Food Safety Day, adopted by the United Nations General Assembly, will be celebrated on 7 June 2019 under the theme “Food Safety, everyone’s business”.
The new annual observance will draw attention to stopping the roughly 600 million cases of foodborne illnesses that occur each year – and inspire action to help prevent, detect, and manage foodborne risks – that affect human health, economic prosperity, and sustainable development.

Eggs – Salmonella and Food Safety

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Eggs aren’t just for breakfast anymore. Low-carbohydrate diets finds more people consuming eggs, but there can be health risks if eggs are not handled, stored, and prepared safely.
#NationalEggDay is observed annually on June 3 . It is not only the perfect time to celebrate by trying a new egg recipe, but also to refresh you food safety knowledge and procedures on eggs.

National Hamburger Day – Food Safety

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#NationalHamburgerDay is observed each year on May 28. When preparing a hamburger, make sure you handle the meat safely and keep the work surfaces clean. According to the USDA, the minimum safe cooking temperature for ground beef is 160°F.

Memorial Day – Grilling Food Safety

Rolling out the grill for Memorial Day Weekend? Be sure to also roll out your grilling food safety principles and procedures when cooking outdoors to prevent a food illness.
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.