Food Safety Resources

Title: Food Safety: A reference handbook

Author: Redman, N.

State: CA
Country: USA

Date Recorded: 11/20/2003

Focus Areas:
Foodservice

Language: English
Format: Print Publication

(Not available online)

Food Safety Tip of the Day

Take two.

IAFP - cross contamination icon

Cutting boards are one of the most common kitchen items that causes cross contamination. A different cutting board should be used for raw meat, poultry and seafood than is used for preparing ready-to-eat foods like salads and fruits. The produce often is not cooked before being served, so any contaminants will not have a "kill step" prior to consumption.

Source: Partnership for Food Safety Education

Resources:

Foodborne Pathogen of the Day

ServSafe® Training Events

Self-guided training for managers and supervisors