The number of new COVID-19 cases in California dropped significantly over the first few months of 2021. As a result, on June 15, Governor Gavin Newsom officially ended physical distancing requirements and capacity limits for businesses. Also, people who are fully vaccinated are no longer required to wear masks in public. It was welcome news for the state’s food service managers and […]
Stand-Up Training: How to Protect TCS Food from Bacteria
Empower Employees Through Food Safety Training Some food, known as Time/temperature Control for Safety (TCS) food, is more susceptible to bacterial growth. To keep TCS food safe, you must actively control their temperature. Learning Objectives You may choose to read these learning objectives with your employees as a part of the stand-up training. After this […]
July Cartoon: Teaching Clients to Care for New Body Art
Body art can be a fun way for people to express their individuality. It comes in many different forms: tattoos, piercings, brands, and more. But getting body art comes with a risk of exposure to bloodborne pathogens — although professional body artists will take every precaution to avoid it. As a body artist, you also […]
Stand-Up Training: Raw Meat Safety
Empower Employees Through Food Safety Training Foodborne germs like E. coli and Salmonella occur naturally in animals’ digestive tracts, which is why they’re often found in raw meat. Teaching your employees how to handle raw meat safely will go a long way toward preventing foodborne illness at your establishment. Learning Objectives You may choose to […]
June Cartoon: Reportable Illnesses
While many diseases are transmitted from person to person, there are some illnesses that can use food as a vehicle. These are called foodborne illnesses. Because the CDC estimates that nearly 48 million Americans are sickened by foodborne illnesses each year, it’s important to take them seriously and know what to do when you or an employee is ill. The FDA has identified certain illnesses, along with their common symptoms, that […]
How to Keep Food Safe in a Utah Summer
Anyone who’s been to Utah during the summer knows it can get hot. Temperatures between June and August in the Beehive State have averaged at least 100°F every year since 2015. In 2020, the statewide temperature average for June–August hit a whopping 120°F. That kind of heat can create additional food safety challenges for food […]
Stand-Up Training: How to Reheat Food Safely
Empower Employees Through Food Safety Training When food is reheated, it passes through the temperature danger zone where bacteria multiply fastest. Whenever you reheat food, make sure to use the proper equipment to get it through the danger zone quickly. Learning Objectives You may choose to read these learning objectives with your employees as a […]
May Cartoon: How to Identify Menu Items with Allergens
Food allergies are extremely common in the United States. In fact, FARE estimates that every three minutes someone is sent to the emergency room due to a food allergy reaction. Some allergic reactions can result in anaphylaxis, which can be life-threatening. To prevent a customer at your establishment from having an allergic reaction to their […]
3 Ways Food Handlers Can Prevent Germs in Texas “Ice Tea”
Iced tea, or “ice tea” as it’s pronounced in Texas, is known for its year-round popularity in the Lone Star State. The drink inspires endless debates about the best way to prepare it. Should it be brewed in hot or cold water? Using tea bags or instant tea? Sweetened or unsweetened? Served over crushed or […]
Stand-Up Training: Holding Food Safely
Empower Employees Through Food Safety Training Some food may not be served to customers right away. Instead, it’s kept hot or chilled, waiting for a customer to buy it or a food worker to use it. Other times, food may be held for a short time without any temperature control. It’s important to teach employees […]