Food Safety Resources

Title: What is a Food-borne Illness?

Author: University of Arizona

State: AZ
Country: USA

Date Recorded: 07/30/2003

Focus Areas:
Meat Processing
Foodservice
Juice Processing
Farm Food Safety
Consumers

Language: English
Format: Adobe PDF

Link to Resource

Food Safety Tip of the Day

Store it, don't ignore it.

Store it graphic - wiping refrigerator

There are many important steps to take to ensure your food or product is properly stored. All potentially hazardous, ready-to-eat food stored in refrigeration should be discarded if not used within seven days of preparation. All potentially hazardous, ready-to-eat food should be labeled with the date it should be sold, consumed or discarded. Discard any food that has passed its use-by date. Produce should not be washed prior to storage.

Source: National Restaurant Association Educational Foundation

Resources:

Foodborne Pathogen of the Day

ServSafe® Training Events

Self-guided training for managers and supervisors