Worker Safety Articles

Worker Safety Articles

- Advertisement -

Popular

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.
oysters_norovirus_food_illness_food_safety

Food Safety for Raw Oysters

Raw shellfish (e.g. oysters, clams, mussels) can pose an increased risk to be contaminated - as they are filter feeders and become contaminated when their waters are polluted with raw sewage and bacteria.
beach_camping_eating_food_safety

Beach Food Safety

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.
bacteria_virus_food_illness_safety

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.
tailgating-sports-food-safety

Tailgate Party Food Safety

Because tailgate parties are an all-day food grilling and feast, there is an increased risk of foodborne illness. Cooking outdoors presents a food safety challenge. Not not only does bacteria multiply faster in warmer temperatures, but preparing food outdoors makes safe food handling more challenging. Every good tailgate party starts with a good game plan - that should include food safety.