“Don’t go to that restaurant. I got food poisoning a few weeks ago from there.” If this sounds familiar, you are not alone. Each year, foodborne illness affects about 48 million Americans. If your establishment is not focused on making food safety a priority, you could potentially have a foodborne illness outbreak, endangering your customers […]
Wyoming Alcohol Letter of Approval
TO: StateFoodSafety FROM: Kelly Hunt, Senior Agent SUBJECT: Wyoming Alcohol Server Training Course Certification DATE: July 23, 2018 Download approval letter as PDF StateFoodSafety has been certified as an approved Alcohol Server Training Program by the Department of Revenue, Liquor Division. This certification is your authority to provide alcohol server training to […]
July Cartoon: Sick Employees
According to recent reports, 51 percent of food handlers have admitted to working while they are sick. No one wants to find out their food has been handled by an ill person. Avoid passing symptoms on to an unsuspecting victim and keep your consumers safe by knowing what symptoms and illnesses are required to […]
June Cartoon: Four Times You Should ALWAYS Change Your Gloves
Gloves play an essential role in food safety. Used correctly, they can prevent many foodborne illnesses. They prevent bare-hand contact with food by providing a barrier between your hands and the food you prepare. If used incorrectly, they can harbor dangerous pathogens and spread many diseases. Before donning a new pair of single-use disposable gloves, […]
Time/Temperature Control for Safety (TCS) Foods Poster
Some foods grow bacteria more easily and quickly than other foods. These foods are known as time/temperature control for safety (TCS) foods because they require certain time and temperature controls to prevent unsafe bacteria growth. These foods are sometimes called potentially hazardous foods (PHFs) because they become hazardous if their bacteria growth is not controlled. […]
5 Risk Factors That Cause Most Foodborne Illnesses
If you’ve never had the “stomach bug,” chances are you’ve known somebody who has. Stomach pains and never-ending trips to the bathroom are a few of the tell-tale signs that can indicate that you’ve eaten contaminated food. Every year, 48 million Americans become sick from foodborne illness. How is this possible? There are 5 major […]
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 […]
5 Ways to Prevent Foodborne Illness Outbreaks
According to a report by the CDC, 48 million people in the United States get sick from foodborne illness each year. Many of these cases can be prevented if simple food safety practices are used. Follow these 5 principles to help prevent foodborne illness: 1. Wash Your Hands One of the most important personal hygiene […]
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 […]
Food Packaging Dates and What They Mean
It can be difficult to decipher what the array of numbers, letters, and symbols mean on food packaging. Use-by dates and best-by dates are on nearly every food item we buy, so it’s important we understand them. Let’s look at what they mean, why they are printed, and how to use them to ensure food […]