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.
"Focus Four" training course provides an overview of construction-related hazards: struck by, caught in between, fall protection and electrical safety.
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.
Hosting a football watch party and serving alcohol? Be a responsible host. If you're hosting a party at your home and planning to serve alcohol - take steps to limit your liquor liability and make sure you have the proper insurance.
The main goal of OSHA safety training is to prevent workplace injuries, illnesses and deaths, the suffering these events cause workers, and the financial hardship they cause both workers and employers. This training will help employers avoid the substantial cost impacts and business disruptions.
The EPA, States, and Tribal Areas - all work together to protect the environment and human health from potential UST releases.
On St. Patrick’s Day, everyone should celebrate responsibly. Here are some tips to help alcohol consumers and alcohol seller-servers to safely navigate the Irish-themed festivities.