Spotlight
Hand Sanitizers: Not a Replacement for Handwashing in Food Service Settings
Prevent Cross- Contamination
Preventing cross-contamination is a key factor in preventing foodborne illness.
Slow Cooker Safety
A safe slow cooker, cooks slow enough for unattended cooking, yet fast enough to keep food out of the bacterial danger zone.
Foodworker Illness Awareness
Workers who prepare food while experiencing diarrhea and/or vomiting are frequently linked to foodborne illness outbreaks in restaurants and other retail food outlets.
Refrigerator and Freezer Storage Chart
This chart gives short, conservative storage times to protect you from food spoilage (what you risk in long refrigeration) and from taste loss (what happens when food is left too long in the freezer).
Previous Spotlights
 |
