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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.
It is very important to understand that certain groups of people have a higher risk for contracting a foodborne illness - and have a greater severity of an illness.
The ANSI Certification Exam is taken to certify that the food manager has demonstrated that he or she has the knowledge, skills and abilities required to protect the public from foodborne illness.
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.
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.