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Harmful Foodborne Bacteria
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.
Importance of Food Safety Education and Training
All food service employees should be trained on the proper food safety principles and procedures because the repercussions of a foodborne illness to a food service operation can be disastrous.
Why is food safety training & certification necessary?
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.
Safe Cooling of Food
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.
Food Safety for Camping and Hiking
Camping and hiking are great ways to exercise and appreciate nature. But they also create hunger - and food that is not packed properly and handled safely can create foodborne illness.