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.
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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.
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Raw shellfish (e.g. oysters, clams, mussels) can pose an increased risk to be contaminated – as they are filter feeders and become contaminated when their waters are polluted with raw sewage and bacteria.
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Going to the beach? While preparing for the heat on your body – also plan on the effects of heat on your food.
Foodborne illnesses increase during the summer because not only does bacteria multiply faster in warmer temperatures, but preparing food outdoors makes safe food handling more challenging.
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Are you and your family totally prepared for destructive effects of a tropical storm or a hurricane? Disasters don’t plan ahead. But you can.
Before weather emergencies, it is important to have a plan in place for emergency supplies, food, and water.
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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.
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Food safety is especially important for older adults. Older adults should avoid certain foods to protect themselves from foodborne illness and adults 65 and older are at a higher risk for hospitalization and death from foodborne illn
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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.
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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.
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Food safety not only affects continued patronage and sales of a food service business, but also public safety.
Many businesses require food safety training, so being food safety trained will increase your chances of employment. Furthermore, businesses are willing to pay higher wages to those trained.
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