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    • Food Manager Certification Map

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stpatricks_alcohol_bartender_safety_seller_server

St. Patrick’s Day Patron & Bartender Safety Tips

party_group_cooking_food_illness_food_safety

Basic Steps of Food Safety

vulnerable_at_risk_groups_food_illness_safety

People at Greater Risk for Foodborne Illness

alcohol_bartender_safety_seller_server

Dram Shop Laws – What Alcohol Servers Need to Know

Alcohol Beverage State Authorities in United States

alcohol_bartender_safety_seller_server_

Do I Need Illinois BASSET Training?

utah_alcohol_bartender_safety_seller_server

Utah Required Alcohol Server Training

alcohol_bartender_safety_seller_server

What is Responsible Beverage Service?

cheese-and-wine_food_safety

Responsible Alcohol Service on Valentine’s Day

osha_ladders_falls_injury_worker_workplace_safety

Correlation Between Unions and Worker Safety

food_illness_report_food_safety

How to report a food problem as a consumer?

bacteria_food_illness_safety

What are food recalls and alerts?

construction_worker_safety

OSHA Safety Training Leads to Less Injuries and Employer Costs

construction_worker_safety

Why OSHA training is important for businesses

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Focus Four Training

Three Classes of UST Operators

Why is Underground Storage Tank (UST) Operator Training Necessary?

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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.
vulnerable_at_risk_groups_food_illness_safety

People at Greater Risk for Foodborne Illness

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.
bacteria_virus_food_illness_safety

Biological Food Hazards

Biological food hazards are biological agents that can pose a threat to human health and include bacteria, viruses, and parasites. Bacteria and viruses are responsible for most foodborne illnesses and are the biggest threat to food safety. The most common result of infections from biological agents is gastroenteritis - inflammation of the stomach and small intestine. Also called the “stomach flu”, gastroenteritis is generally acquired through consumption of contaminated food or water, or through direct contact with an object, surface, or person - as a result of poor sanitation and/or hygiene.
bacteria_food_illness_safety

What are food recalls and alerts?

A food recall occurs when there is reason to believe that a food may cause consumers to become ill. Get the latest food recall alerts from the FDA.
family_food_safety_illness

Food Safety Education for the Family

Have a conversation about food safety with you children – no matter the age. Basic discussion topics can make a big difference in understanding and preventing a food illness. Follow basic food safety principles and procedures to help keep you and your family safe.
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