Raw poultry (turkey, chicken, duck, goose, quail, etc.) may contain harmful bacteria such as Salmonella and Campylobacter. Proper preparation, cooking, and storage procedures must be followed - or a foodborne illness can occur.
On Valentine’s Day, don’t put that special person in danger by making a bad judgment call and drinking and driving. Likewise, one of the most important obligations of an alcohol server is the responsible service of alcoholic beverages.
Bacteria are a member of a large group of unicellular microorganisms - some of which can cause human disease. Although most bacteria are harmless or often beneficial, some bacteria are pathogenic, or those that can pose a threat to human health or cause illness. Bacteria and viruses are responsible for most foodborne illnesses and are the biggest threat to food safety.
If you plan to do business in the production, sale, and distribution of alcohol in a state, you must contact the appropriate authorities for more information about the state and local requirements.
Aside from the obvious benefit of keeping employees safe, healthy, and productive - along with meeting the OSHA workplace safety standards - health and safety training makes financial sense for employers.
TCS (Time/Temperature Control for Safety) food is a high risk food that requires specific time and temperature controls to remain safe for consumption. When cooling this type of food, the temperature must be reduced from 135°F to 41°F or lower - within 6 hours.
Camping and hiking are great ways to exercise and appreciate nature. But they also create hunger - and food that is not packed properly and handled safely can create foodborne illness.