Food Safety for Industry Professionals

AIDS and the Food Handler

A position paper of the Institute of Food Science and Technology (UK)

Anthrax information

 

Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations

 

COMAR Maryland Food Code

 

Centers for Disease Control

 

Dishroom Food Safety Basics

Keeping it Clean in the Dishroom is a publication offered by Hobart

Equipment, Facilities and Premises Cleaning Checklist

Developed by The Hospitality Management Department, Purdue University

Food Code 2001

Published by the FDA, released in December, 2001.

Food Safety FAQ's

Many questions...many answers.

Food Safety Glossary of Terms

A publication of the Partnership for Food Safety Education

Food Safety Information Service (FSIS)

 

Food Safety Recalls and Alerts

 

Food Safety: A Team Approach

A publication of the Partnership for Food Safety Education

Food-Related Illness and Death in the United States

A Report from the Centers for Disease Control March, 2000

Fruit and Vegetable Washes

An article discussing products used to remove pathogens from fruits and vegetables

Game Meats - Farm-Raised, Food Safety Tips

A publication of the FSIS

Proper Processing of Wild Game and Fish

A publication of the Penn State College of Agricultural

Gateway to Government Food Safety Information

 

Ground Beef Safe Cooking Tips

A publication of the USDA

Ground Beef Safety Information

A publication of the FSIS

Handwashing Survey Report

August 2005 findings of the American Society of Microbiology on handwashing behaviors

Handwashing: - Safe Hands - A One-Two Punch

An article published by Foodhandler about the value of handwashing coupled with proper glove use.

How to Keep Salad Bars Safe

A How-to Resource developed by the National Restaurant Association

How to Prepare for a Health Department Inspection

 

How to Reduce Food Spoilage

A How-to Resource developed by the National Restaurant Association.

International Food Information Council Foundation

 

National Food Safety Month - September

 

Partnership for Food Safety Education Home Page

 

Penn State: Food Safety Throughout the Food System

Several databases with over 1300 links to online food safety sources. Browse as a consumer, grower, processor, or food service and retail professional.

Proper Care and Handling of Fish from Stream to Table

A publication of the Penn State College of Agricultural Sciences

The Extent of Foodborne Illness in America

A publication of the Partnership for Food Safety Education

Time and Temperature Poster

Downloadable (PDF) poster Source: Penn State Agricultural Information Services

USDA compendium of Food Safety Resources on the Internet

 

Calibrating Instant Read Bi-Metallic Thermometers

A PowerPoint presentation adapted from an on-line course created by The Hospitality Management Department of Purdue University.

Bacterial and Mycotic Diseases

 

If You Don't Train 'Em, Don't Blame 'Em

 

I Got Sick in Your Restaurant

An overview of policies and insurance relating to foodborne illness complaints.

Health Inspections: What to and not to do

 

Spoilage: Why do Foods Spoil?

By understanding why foods spoil we are able to treat these products in such a way that shelf life can be prolonged and food remains safe for an extended length of time.

The Right Way to Accept Deliveries

Good food safety practices should start long before food products get to your operation. You can avoid potential problems, however, by making sure you control the quality and safety of food that comes in your back door.

Food Safety Equipment: Storage

 

Food Safety Equipment: Preparation

 

Food Safety Equipment: Time and Temperature Management

 

Food Safety Equipment: Cooking, Holding, and Cooling

 

Food Safety Equipment: Warewashing, Cleaning & Sanitizing

 

English and Multi-Language Posters

 

Disposable Gloves

 

Factors Most Often Named in Foodborne Illness Outbreaks

 

How to Handle Ice Safely

 

Food Safety Equipment: Receiving

 

Proper Care and Handling of Game Birds

 

Most Commonly Missed Places When Cleaning and Sanitizing

 

Preparing Fruits and Vegetables

 

Thermometers: When and How to Sanitize

 

Seafood Safety