Mold Inspector Certification

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.

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.

Summer months brings out everyone's barbecue grills. But, in warmer temperatures - additional food safety care must be taken because bacteria multiply faster. Following a few simple principles and guidelines can prevent a food illness.

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.

Summer's almost over and it's time to plan for one last long weekend party. But remember, it's still warm - so that presents increased food safety dangers. Savor the end of summer with good food and friends - and not a foodborne illness.