StateFoodSafety @statefoodsafety
Online food safety learning solutions, plus food safety tips and general food safety news. Questions? Contact [email protected]. statefoodsafety.com Orem, UT Joined April 2009-
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Teaching your employees how to handle raw meat safely will go a long way toward preventing foodborne illness. Protect your brand and keep your customers safe. Learn more: hubs.la/H0Rmylf0
Outbreaks involving iced tea are generally pretty rare, but it can still make someone sick if it’s handled incorrectly. We recommend 3 things to help keep your iced tea safe. hubs.la/H0L9kvP0
We’re happy to announce that our food handler course is now approved in Braxton County, West Virginia! To access the training, just select West Virginia and then Braxton County on our website: hubs.la/H0L9gGW0
To prevent bare-hand contact, you should use deli tissue, single-use gloves, tongs, or other utensils when handling ready-to-eat foods. hubs.la/H0Kl4lG0
If you have hot- or cold-held food in your establishment, it's important to teach your employees to manage it in a way that prevents foodborne illness. hubs.la/H0Kt_270
TPC Training announced today the acquisition of Above Training and @statefoodsafety as part of their strategic expansion of food safety training offerings and other professions.
StateFoodSafety has joined TPC Training, a leading provider of in-person and online workforce training and compliance solutions! hubs.la/H0JVDx00
According to a 2017 study by the Utah Department of Health, there are 13 main risk factors for foodborne illness in Utah. Learn what they are and how you can prevent them! hubs.ly/H0JfzX_0
It’s a good idea to clean and sanitize your cutting board after every use, even if you only used it for fresh produce. While the cleaning step will be very similar for all kinds of cutting boards, some types of boards need to be sanitized differently. hubs.la/H0HTSv-0
Texas Gov. Abbott recently announced that all businesses, including bars and restaurants, may return to 100% capacity starting March 10 (next Wednesday)! Read more on Texas' state website: hubs.la/H0HHQ1W0
Effective communication is at the heart of every food establishment, and it starts with managers. hubs.ly/H0HnPf-0
According to the CDC, only a third of restaurant workers wash their hands when they should. Help prevent illness by always taking that extra 20 seconds to wash your hands! hubs.la/H0HhF9R0
It's National Peanut Month! Did you know that peanuts are one of the most common allergies in the United States? This is a great opportunity to train your staff about food allergies: hubs.la/H0HhJ8Y0
It hasn't been easy, but Texas businesses are working hard to adapt to the constant, ongoing challenges posed by #COVID19. We compiled a few of the creative ways they've adapted to the pandemic in our newest article: hubs.la/H0HhDrS0
Our thoughts are with those who are affected by the power outages in Texas. One common question during a power outage is what to do with the food in your fridge and freezer. The CDC has some great resources: hubs.la/H0GTSXK0
Our newest stand-up training will help you teach your staff how to keep food safe while it’s being carried to the customer. hubs.la/H0FMZfs0
When you cook food at home, you are in charge of making sure harmful bacteria and viruses don’t spread on the food you will soon be eating. Cooking food to the correct temperature is one way to help you prevent foodborne illness! hubs.la/H0FMSwH0
Daily #foodsafetytip: When taking the temperature of an irregularly shaped roast or a casserole, check the temperature in a few different places to ensure they all reach the desired temperature. #statefoodsafety hubs.la/H0CNQ0s0
Daily #foodsafetytip: Use the two-stage cooling method to safely cool food. It should be cooled from 135°F to 70°F (57°C to 21°C) within 2 hours and from 70°F to 41°F (21°C to 5°C) within 4 hours. #statefoodsafety hubs.la/H0CNWkL0
Daily #foodsafetytip: Always wash your fruits and vegetables before preparing them! For leafy green vegetables, like lettuce and spinach, be sure each leaf is thoroughly washed to remove any pesticide residue and dirt. #statefoodsafety hubs.la/H0CNTjR0
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26K Followers 89 Following WE BRING THE HOT. order at https://t.co/pJA2NZ36ca. customer service at https://t.co/4zcqVS2qdh.We want to provide the best advice we possibly can to our members who need to decide what their COVID-19 safety protocols will be beginning on March 10. You can find our Promise and a customizable Promise for your own safety protocols here: txrestaurant.org/texasrestauran…
If you start to feel sick, let your manager know! ow.ly/cduI50DkVqC via @statefoodsafety #FoodSafetySaturday #FoodSafety #FoodserviceIndustry
#foodsafety tips: Always clean out ice machine before Health Inspector's inspection. Good reminder from @statefoodsafety
Daily #foodsafetytip: Ice and soda machines should be cleaned out often to prevent microbial growth and foodborne illness. Follow the manufacturer's instructions when cleaning. #statefoodsafety hubs.la/H0CDzVH0
Has #covid19pandemic lockdown brought out a chef in you? Arent you sure enough of how safe your #homecookedfood is? Leave your stresses on @statefoodsafety 's new initiative! news.decresearch.com/statefoodsafet…
Why proper cooking temperatures are important ow.ly/7dgE50BADYO via @statefoodsafety #FoodSafety #FoodSafetySaturday
Use a food thermometer to ensure food is cooked hot enough to kill germs. You can’t tell if meat is safe to eat by color or texture. See our list of safe temperatures for each type of food: go.usa.gov/xp9Pn
When was the last time you gave your fridge some TLC? A clean & tidy fridge is also key to keeping food safe! Use this guide to organize & reduce your risk of foodborne illness!
Daily #foodsafetytip: Remember to cook poultry products and stuffed food, including stuffed pastas, to at least 165°F (74°C)! hubs.la/H0wPrl30
Do you know what the most common foodborne pathogens are? Knowing the source & what to look for can help protect you & your family from foodborne illnesses!
Share food safety with your kids for Food Safety Education Month! Let your kid help wash fruits and veggies for dinner, or give them a USDA activity book. There's so many ways to learn at the USDA's Resources for Families page: bit.ly/2G1ub8A
Separate, don’t contaminate. Keep raw meats, poultry, and eggs separate from other foods when buying and preparing food. go.usa.gov/xmakM
Are you new to the kitchen? Make sure you know the basics to prevent foodborne illness! Here are some food safety tips to get you started from our USDA observational study. go.usa.gov/xGyrd
I just published 3 requirements every freelance chef must comply with, as told by Cookinat link.medium.com/LkFYvKvdR9 @Thimble @checkr @statefoodsafety
Being a great cook includes #handwashing! Everything you touch has germs that stay on your hands and can spread to foods or surfaces. Wash your hands while preparing food to keep you and your family healthy. go.usa.gov/xVNmA #KeepHandsClean
Are you remembering to check your steps in the fridge, too!? 💧 Clean – wash your hands for 20 seconds getting anything out of the fridge to eat. ↔️ Separate – store raw meats in containers to prevent juices from leaking. ❄️ Chill – make sure your fridge is set at or below 40°F.
Hurricane #Sally is expected to bring flash flooding and river flooding over portions of the central Gulf Coast. Here’s what you need to know to keep food safe if you experience flooding.
🐧 School food safety tip #3: Be cool! Use an insulated lunch bag. Put frozen ice packs on the top and bottom of your food if it's heading out the door. The goal is to keep perishable food below 40 degrees F until the lunch bell rings. ❄️ #schoolsafety #foodsafeGA
Keep it clean! When preparing food wash your hands, wash cutting boards, wash dishes, wash utensils, & wash counter tops with hot soapy water after preparing each food item. go.usa.gov/xyxCp #WashYourHands #StopTheSpread
Backyard poultry can spread germs even if they look clean and healthy. Always wash your hands after touching or caring for poultry, collecting their eggs, or spending time in their coop. Learn more: go.usa.gov/xvxyW
Research shows that harmful bacteria spreads faster throughout your kitchen from this dangerous practice and can stay on surfaces for up to 32 hours. Make sure you clean then sanitize your surfaces.