Regardless of HACCP being a voluntary system in some locations, food safety management systems are a requirement for all food businesses.
A food handlers test is an evaluation tool for food handlers to gauge their aptitude in handling food and food safety. Read more about it.
Food storage can be short or long-term. Food storage can vary among dry, refrigerated, and freezing conditions. Learn how to store food safely.
The 3 compartment sink is used for washing, rinsing, and sanitizing. The correct order of tasks for washing dishes must be strictly followed.
When microorganisms are unintentionally present in food, they are considered biological contamination. Learn how to detect and avoid it.
Physical contamination refers to the presence of any physical hazard in a product or the food production system that is not intended to occur.
Members of the food industry are responsible for understanding how food bacteria behave, their effects, and what temperature kills bacteria in food.
First-In, First-Out food storage system or FIFO for food was designed for food businesses only to serve customers the freshest and safest dishes.
Learn what cannot be used to dry utensils in a food establishment and how this operation can save you from causing a foodborne illness outbreak.
