Have you heard of this intimidating bacteria? Most people have heard of the disease it can cause—botulism. Clostridium botulinum is an anaerobic bacteria, meaning that it thrives best in an oxygen-deprived environment. In addition to this, the bacteria can produce spores, which can survive until the conditions are ideal for bacterial growth. The bacteria produce […]
Tutorial: How to Run a Corporate Purchase Report
When you partner with StateFoodSafety, you gain access to our free online reporting tool to help you manage your employees’ training! Reports allow you to access information about employee training instantly, from anywhere. The Corporate Purchase Report is the most comprehensive report type. It will have information about all courses purchased through your company, including […]
Stand-Up Training: Cleaning and Sanitizing
Empower Employees Through Training Help reinforce good food safety practices in your establishment through stand-up meetings. Use this training outline as a guide for your next meeting. Cleaning and sanitizing a surface removes food particles, filth, and bacteria. Together, cleaning and sanitizing help prevent the spread of foodborne illness. Learning Objectives You may choose to […]
January Cartoon: How to Ace Your Health Inspections
If you work in a restaurant or food facility, chances are good you’ve been a part of an inspection done by a local health inspector. Health inspectors are there to make sure food workers are following food safety regulations and guidelines. Although inspections may seem inconvenient, they are crucial, and may even save your business. […]
Make Compliance Easier—Use Our Free Reporting Tool
Keeping track of food safety compliance is one of the most difficult tasks in our industry. It can be a constant headache to make sure all of your employees have current food safety training and certification. One of our best headache-saving features that we offer to our clients is the free reporting tool! You can […]
December Cartoon: 4 Keys to Dealing with Food Allergies
How to Protect Your Food Allergic Customers Researchers believe up to 15 million Americans have a food allergy, including 5.9 million children—and they’re becoming more common. For people with allergies, foods that would normally be considered safe can have dangerous consequences. An allergic reaction to food can range from simply feeling itchy to anaphylaxis, which […]
5 Common Foodborne Illness Questions
The Centers for Disease Control estimates that 48 million people get sick each year from foodborne illnesses. When you become sick from a foodborne illness, you may not be sure what you should do. We’ve answered some of the most common questions about foodborne illness to help you know how to handle it when it […]
October Cartoon: Clowning Around
Unfortunately, employees are the most common culprits of food safety mistakes. Managers have a responsibility to ensure all workers are vigilant about good food safety practices. Whether it was an accident or not, errors must be corrected. Making corrections can seem difficult and confrontational, but following these five tips can help create a culture of […]
September Cartoon: Approved Suppliers
September is food safety month! What is one way you can easily keep your customers safe? Always purchase from approved suppliers! Here are three tips from one of our articles on what to do when choosing an approved supplier: 1. Ask for approval records The first thing to verify when choosing a supplier is that it […]
Fridge Storage for Food Safety
Although it may seem like a small part of food preparation, refrigeration plays a large role in keeping food safe. The temperature of the refrigerator, the order of the food on shelves, and the amount of time left in the refrigerator can all play a large role in the growth of bacteria or other […]