Food handling

Boiling kills active bacteria, but a number of survivalist species of bacteria are able to form inactive seedlike spores that can survive boiling temperatures. After food is cooked & its temperature drops below 130°, these spores germinate & begin to grow, multiply, & produce toxins. Some of these toxins are heat-stable -- even boiling will not destroy them. Excellent article by Harold McGee in New York Times. #food_safety

Personal Hygiene Essentials - good personal hygiene practices & procedures for workers in food industry.

Best practice in using chopping board to eliminate or reduce the risk of cross contamination during food preparation.

Ever had questions about food safety? Here are 8 things you need to know to make sure the food you prepare and eat is as safe as possible.

The FoodKeeper can help consumers use food while at peak quality and reduce waste and understand food and beverages storage.

Food safety and sanitation poster is an effective tool guide for reminding food handlers of the most significant food safety and sanitation practices. Beneficial for any food establishment such as a restaurant, a food truck, a coffee shop, a retail food store, a deli stand, a cafeteria, or others. Download for free.

Addiction to junk food is one of the major causes of obesity. Avoid all junk and oily food and opt for a healthy lifestyle. #healthtips #Obesity

The Food Worker Illness Flowchart is a handy resource for managers struggling to remember what to do when a food worker reports a particular symptom or illness.

GFSI Has Defined the Food Safety Management Umbrella to Include HACCP - Free download as Word Doc (.doc / .docx), PDF File (.pdf), Text File (.txt) or read online for free. GFSI has defined three pillars of food safety management: HACCP (hazard analysis), TACCP (threat analysis), and VACCP (vulnerability analysis). HACCP focuses on unintentional food contamination, TACCP addresses intentional threats like sabotage, and VACCP prevents economically motivated food fraud. The document provides…

Food storage times guidelines

What is food safety all about? Learn the basics of safe food handling practices and procedures for the home kitchen with this simple guide.

Keep ‘Em Separated Poster | Keep foods separated during storage and preparation to avoid cross-contamination. Download this free poster and use it to teach about cross-contamination. | StateFoodSafety.com

People with food allergies gotta be careful bout what they eat, right? Problem is, not everyone knows whats in the snacks or meals theyre sharing or selling.

Poster of FIFO (First In First Out) inventory management method, in which the first or oldest stock is used first and the stock or inventory that has most recently been produced or received is only used or shipped out until all inventory in the warehouse before it has been used or shipped out. Keep food safe by implementing the FIFO system imply means you need to label your food with the dates you store them, and put the older foods in front or on top so that you use them first.

Here is the Food Safety Temperature Rules from USDA Food Safety and Inspection Service.

Keep Food Safe Poster—Educate food workers on the basics of food safety and the prevention of foodborne illness with our easy-to-use poster. Hygiene, Handwashing, time and temperature control, foodborne illness--all the basics of food safety.

Here’s how to do it right.