Food Safety Resources

Title: GAP's Awareness to Action: Preharvest Water

Description: The quality of water determines the potential for pathogens in fresh produce.

Author: University of California, Davis

State: CA
Country: USA

Date Recorded: 11/12/2003

Focus Areas:
Farm Food Safety
Consumers

Language: English
Format: Adobe PDF

Link to Resource

Food Safety Tip of the Day

Divide and conquer

Int'l FS icon - cooling

Large amounts of leftovers should be divided into small, shallow pans for quicker cooling. Increasing the exposed surface area of the food will help it cool more rapidly. The goal for proper food cooling is to get the inner-most temperature to less than 70°F within two hours and below 41°F within an additional four hours.

Source: Partnership for Food Safety Education

Resources:

Foodborne Pathogen of the Day

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