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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.
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.
Found a problem with your food? If you suspect that a food product is contaminated or has made you or someone that you know sick, follow these guidelines to report it.
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.
FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. Understanding the optimal conditions for bacterial growth can potentially help you reduce your risk for bacterial infections and food poisoning.