Making tailgate party plans for the big game? Because tailgate parties are all-day food fests and grilling extravaganzas, they’re is also an increased risk of food illness. Along with the stadium rules, make sure to follow food safety principles and procedures – so you and your friends can enjoy the game rather than becoming ill.
Seafood requires special handling, preparation, and cooking to reduce the risk of foodborne illness. Follow basic food safety tips for buying, preparing, and storing fish and shellfish — so you and your family can safely enjoy the fine taste and good nutrition of seafood.
Shellfish (oysters, clams, mussels) pose the greatest risk to be contaminated with norovirus. Because shellfish are filter feeders, they become contaminated when their waters are polluted with raw sewage. To ensure proper food safety, raw shellfish must be cooked to an internal temperature of at least 145°F or 15 seconds.
Research shows that about 32 million people in the U.S. have food allergies and the numbers are increasing. California law requires all food handlers to have certification in handling major food allergens and preventing cross-contamination.
Food service operations can greatly reduce the risk for allergic reactions among patrons by providing food allergy training for all personnel.
National Pizza Week is observed the second full week of January (12-19) – and pays homage to all things pizza, no matter how you slice it. All perishable foods, including pizza, are not safe to eat after sitting at room temperature for hours and cause you to become sick. Learn more about foodborne hazards and the proper techniques to prevent illness.
Also, check out the deals for National Pizza Week.
Making plans for a football game day party? For the football fan – weekends are much more than football. It’s about good friends, tasty food, and a great time. But, don’t let this day be remembered for food illness penalty. Follow a food safety playbook to help keep your football party food both safe and delicious!
Winter storms can cause power loss and food can only last for just a few hours when the power goes out. Knowing how to keep food safe before a loss of power – and to determine if food is safe after a loss of power – will help minimize the loss of food and reduce the risk of foodborne illness.
Food safety should be a food service establishment’s top priority. A single mistake by an untrained employee can cause a foodborne illness outbreak and be a detriment to an operation’s future success.
Start off the new year with a better understanding of food safety. It is essential to understand what, why, and how foods can make you or your loved ones sick and the food safe principles and procedures to prevent food illnesses.
Raw (unpasteurized) milk and milk products can carry dangerous bacteria such as Salmonella, E. coli, Listeria, Campylobacter, and others that can pose serious health risks to you and your family.
Listeria is of special concern, because it can cause pregnant women to miscarriage, or create illness, or death of the newborn baby.
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