OSHA standards may require that employers adopt certain practices, means, methods, or processes reasonably necessary and appropriate to protect workers on the job. Employers must comply with all applicable OSHA standards and provide workers with a workplace that does not have serious hazards.
Critical food preparation and serving temperature guidelines, based on the federal Food and Drug Administration’s 2009 Food Code.
Preventing cross-contamination is a key factor in preventing foodborne illness. By following a few simple steps as you handle, store, shop and cook foods, you can greatly reduce your risk of food illness.
The FDA, in January 2017, released draft guidance for controlling Control of Listeria monocytogenes in Ready-To-Eat Foods. Food handling personnel are a higher risk factor in contamination of food and equipment with Listeria.
CDC's OutbreakNet Team collaborates with the national network of epidemiologists and other public health officials who investigate outbreaks of foodborne, waterborne, and...
It’s back to school time! Send your kids back to school with safe and satisfying lunches by following these tips.
Workers can take an active role in designing policies, programs, and practices to protect against the risks of cardiovascular disease. Check out the new "Fundamentals of Total Worker Health Approaches" workbook to get started during this Heart Health Month.