Plating Protection: Serving Up Food Safety in the Face of E. Coli
Learn how to protect your food from harmful bacteria like E. coli. Discover how to protect your customers and team from the dangers of this illness.
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You Need to Know: Temperature Danger Zone
Food handlers need to constantly monitor the kitchen to make sure none of the dishes enter the temperature danger zone.
Read MoreDive Deeper: 13 Water-Related Foodborne Illnesses You Need to Know
While we tend to pay more attention to pathogens that spread in food, foodborne illnesses that originate from water can be just as deadly.
Read MoreRaising the Bar: How to Conquer Campylobacter in Foodservice
Elevate your understanding of food safety and protect your customers with actionable insights on preventing and addressing Campylobacter in ...
Read MoreFood Safety Certification: Do I Need A Food Handler Certificate in Ohio?
Learn the about the food safety training requirements for food handlers in Ohio.
Read MoreHow Long is This Good For? Shelf Life Demystified
Wondering how long it’s good for? Uncover the secrets of food freshness in this guide for foodservice professionals to maximize taste and minimize ...
Read MoreFood Safety Rules: What Does the Hospitality Industry Need to Know?
From airports to hotels, resorts, entertainment facilities, vending machines, and beyond, learn about food safety in the hospitality industry.
Read MoreFood Coloring, Stabilizers, and Preservatives: How Are Food Additives Regulated?
Learn how the FDA regulates food additives like food coloring, stabilizers, and preservatives.
Read MoreDry-Heat, Sous Vide, Canning, and More: Specialized Cooking Food Safety
Learn about the food safety risks (and how to prevent them) in specialized cooking methods like dry-heat, combination cooking, canning, and more.
Read MoreHow Do You Keep Ready-to-Eat (RTE) and Packaged Foods Safe?
Learn how to keep ready-to-eat and packaged foods safe from contamination.
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