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.
Ready to eat TCS food is a major food type that requires time and temperature control for food safety. See when and how TCS food must be marked.
The use of gloves helps create a sanitary environment in food handling. It can reduce the amount of contact that food handlers commit when preparing...
OPRPs were conceptualized to help a CCP control food safety hazards and increase their effectiveness. See what's the difference between OPRPR, CCP...
Before and after using a meat slicer you should always perform pre-and post-operational maintenance to ensure safety. See the step-by-step guide for...
One of the fastest ways of spreading contamination in any kitchen is through a food handler's hand. Learn where, when and how should a food handler...
