Food safety laws are constantly evolving, and it can be a challenge to ensure that your employees have the required food safety training. At StateFoodSafety, we make training easy by custom building each course to meet your local requirements. When you purchase training vouchers for your employees, you can personally ensure each of your employees […]
Category: Training Tips
Reinforce Food Safety with Stand-Up Trainings
By definition, stand-up trainings are short—typically between five and ten minutes. Keep employees engaged through hands-on activities, demonstrations, and discussions. Training Tips and Guides We provide numerous free training resources on our website to help make ongoing employee training easy for food managers. Check out the Training Tips section of our blog to see articles […]
Stand-Up Training: Date Marking and FIFO
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. Date marking foods and using the FIFO (First In, First Out) method of food storage help you use food when it’s at its freshest and reduce overall food […]
Stand-Up Training: Cooling Food Safely
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. Cooling food safely prevents dangerous bacterial growth in food. Learning Objectives You may choose to read these learning objectives with your employees as a part of the stand-up […]
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 […]
Training Tip: Handling a Foodborne Illness Outbreak
By following food safety guidelines and training your employees well, you may never have to handle a foodborne illness outbreak in your establishment at all. However, understanding what to do in the event of an outbreak ensures that you’ll be prepared even if the worst happens. Common Questions About Foodborne Illness Outbreaks What is an […]
May Cartoon: How to Use a Three-Compartment Sink
If you work in food service, you have probably used or have seen a three-compartment sink before. While the steps to properly using three-compartment sinks are fairly simple, small mistakes could cause a food safety violation. Read these five steps as a quick training tip to refresh yourself on how to properly use a three-compartment […]
How to Prevent Allergic Reactions
How Can I Prevent Allergic Reactions? When preparing a meal, cutting chicken on the same cutting board that you used to chop up shrimp doesn’t seem like a big deal. But to someone with a shellfish allergy, that act alone could be life threatening. One simple mistake could easily give a customer an allergic reaction. Attention […]
Training Tip: Allergic Reactions in Children
Food allergies are becoming more prominent these days. In fact, about 15 million Americans have a food allergy, including 5.9 million children. Because it is becoming an increasing problem, food establishments should be familiar with the eight major food allergens identified by the FDA (milk, eggs, fish, shellfish, wheat, soy, peanuts, and tree nuts) and […]
Naturally Occurring Physical Hazards in Food
Food hazards, such as chemical, biological, and physical hazards, can contaminate the food you serve and become harmful to your customers. Knowing how to properly store, prepare, and serve food can help keep the food you serve and your customers safe. Because no amount of cooking or manipulation to food can guarantee it is safe […]