Mold Inspector Certification

Mold Inspector Certification

- Advertisement -

Popular

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.

Food Safety for Grilling Parties

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.
food_illness_report_food_safety

How to report a food problem as a consumer?

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.
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.
ground_beef_hamburger_food_safety

Food Safety for Grilling Ground Beef

Ready to start grilling hamburgers? Bacteria is of special concern with ground beef - because when beef is ground - more of the meat surface is exposed to potential harmful bacteria. For this reason, ground beef must be cooked to an internal temperature of 160°F, so as to kill all the bacteria and avoid foodborne illness.