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Pork Food Safety Risks and Hepatitis E
Hepatitis E occurs most often in countries with poor sanitation and communities where undercooked pork or pig products are eaten. Hepatitis E is the leading cause of acute viral hepatitis in developing countries.
FDA Guidance for Control of Listeria
The FDA, in January 2017, released draft guidance for controlling Control of Listeria monocytogenes in Ready-To-Eat Foods. Food handling personnel are a higher risk factor in contamination of food and equipment with Listeria.
Food Manager ANSI Certification
The ANSI Certification Exam is designed to test and assess food manager employees on competencies relevant to the prevention of foodborne illness.
What is OSHA 10hr or 30hr Outreach Training?
Our OSHA Outreach online training is the primary method for instructing construction workers in the basics of occupational safety and health and preparing them for the hazards of accidents and injuries on the jobsite.
Food Safety Rules for Pie
After a pie baked, does the pie have to be refrigerated or can I leave it at room temperature?
Norovirus Foodborne Illness
Norovirus is the leading cause of illness and outbreaks from contaminated food in the U.S. Most of these outbreaks occur in the food service settings like restaurants.
Food Safety for Group Cooking
Holiday or party food service - where foods are left out for long periods - leaves the door open for uninvited guests - bacteria that cause foodborne illness.