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College is a wonderful time of learning and self-discovery, but binge drinking and not drinking responsibility, can ruin this experience or even endanger a student's life. About 1 in 4 college students report academic consequences from drinking, including missing class,falling behind in class, doing poorly on exams or papers, and receiving lower grades overall.
FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. Understanding the optimal conditions for bacterial growth can potentially help you reduce your risk for bacterial infections and food poisoning.
The safe handling of seafood is essential to reducing the risk of foodborne illness. Follow basic food safety tips for buying, preparing, and storing fish and shellfish — so you and your family can safely enjoy the fine taste and good nutrition of seafood.
Ladder safety training instructs safe ladder practices in construction and painting, building and custodial services, warehousing, power, manufacturing, chemical and petrochemical, oil and gas, and at home.
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.
Biological food hazards are biological agents that can pose a threat to human health and include bacteria, viruses, and parasites. Bacteria and viruses are responsible for most foodborne illnesses and are the biggest threat to food safety. The most common result of infections from biological agents is gastroenteritis - inflammation of the stomach and small intestine. Also called the “stomach flu”, gastroenteritis is generally acquired through consumption of contaminated food or water, or through direct contact with an object, surface, or person - as a result of poor sanitation and/or hygiene.
Foodborne illness is a common – yet preventable – public health problem. Ensuring food safety is increasingly more important as food trends change along with the globalization of our food supply. To prevent foodborne illness, it is necessary to understand how food becomes unsafe to eat and what proactive measures can be taken.