Construction safety education and training are important tools for informing workers and managers about hazards and controls so they can work more safely and be more productive.
Pork requires the safe preparation, cooking temperature, and proper storage of leftovers in order to prevent food illness. The USDA recommends cooking pork to a minimum cooking temperature of 145°F - as measured with a food thermometer - in order to kill any pathogens.
OSHA requires that every forklift operator be trained and certified to operate the powered industrial truck in the workplace, and that the operator’s performance be evaluated under the provisions of 1910.178(l)(3) every three years. Check out some basic tips to stay safe while operating forklifts.
According to EPA’s guidelines, states must identify three classes of operators and minimum requirements for each class.
It is against the law to make alcohol available to a non-family person younger than 21, even in one's own residence and even with that parent's permission
Alcohol server training is part of Responsible Beverage Service (RBS), but it must be connected to house policies that clearly define how alcohol is sold.
Norovirus is a highly contagious virus and the most common viral foodborne illness. Norovirus infection is acquired by consuming produce (fruit and vegetables) irrigated with contaminated water contaminated with human or animal feces - or shellfish farmed or harvested in water contaminated with human sewage. Because only a few norovirus particles can make people sick, infection can also occur by consuming food handled by a person infected with the virus - or being in direct contact with an object, surface, or person that has been infected.