Empower Employees Through Food Safety 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. Because food allergies affect an estimated 32 million people in the United States, you probably serve many people with food allergies. Your employees affect the comfort […]
Ask a Food Safety Scientist: How Can I Reduce Food Waste?
Food waste is a common problem in many households and food establishments. In fact, about 133 billion pounds of food go to waste each year in the United States! So what can you do to help reduce the food you waste? Follow these guidelines to help you reduce waste—and save time and money—in both your […]
3 Ways Learning Extras Enhance Food Safety Training
At StateFoodSafety, we design our online training courses to change the way your employees think and act toward food safety. Our goal is the same as yours—to help your employees consistently prepare safe food, increase customer satisfaction, and ensure your establishment’s success. What are Learning Extras? Learning Extras are optional learning resources found throughout StateFoodSafety […]
Introducing My Group Purchases
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 […]
April Cartoon: Leave Your Phone Out of Food Preparation
Cell phones are everywhere. We take our cell phones many places—school, work, and sometimes even the bathroom. They are great tools for many things, but since we use them so much, they also get dirty. In a food setting, phones are common carriers of pathogens and germs that can make people sick. Cell phones are […]
Ask a Food Safety Scientist: What Foods Should Always Be Refrigerated?
Recently, our food safety scientists received a question about what types of food need to be kept cold. You may already know that it’s important to refrigerate certain foods to help prevent pathogen growth. But how do you know what does and doesn’t need to go in the fridge? Here are a few guidelines that […]
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 […]
March Cartoon: How Sanitizing Protects Your Food Safety
Cleaning and sanitizing are necessary steps in ensuring food is safe for consumers. If equipment, utensils, and dishes aren’t cleaned or sanitized correctly, pathogens can spread to everything they touch. Protect both your customers and your job by learning how to properly clean and sanitize. Why clean and sanitize? Pathogens can be found on almost […]
Hepatitis A Outbreaks in California
What is Hepatitis A? Hepatitis A is a dangerous foodborne illness. It’s one of six foodborne illnesses managers are required to report to their local regulatory authority because it’s highly contagious. It also has a history of outbreaks in California. One of the worst outbreaks of Hepatitis A in occurred in San Diego. In 2017, […]
Top Foodborne Illness Outbreaks in California in 2018
The Food and Drug Administration and Centers for Disease Control and Prevention investigated nine foodborne illness outbreaks in 2018 that affected residents of California. Eight of the outbreaks were linked to E coli or salmonella bacteria in contaminated food. Of the 224 people in California who got sick due to the bacteria, several had to […]