Food Safety Resources

Title: A model train-the-trainer program for HACCP-Based Food Safety Training in the retail/food service industry: An evaluation

Author: Martin, K.E., Knabel, S., & Mendenhall, V.

State: PA
Country: USA

Date Recorded: 11/20/2003

Focus Areas:
Foodservice

Language: English
Format: Journal

Link to Resource

Food Safety Tip of the Day

Get it straight, it's safe to separate.

IAFP - Cross contamination icon

Improper handling of raw meat, poultry, and seafood can create an inviting environment for cross-contamination. As a result, bacteria can spread to food and and other surfaces throughout the kitchen. Keeping uncooked meat, poultry, and seafood away from ready-to-eat foods like fruits, vegetables, and cold cuts helps prevent pathogens and other bacteria from contaminating the ready-to-eat foods.

Source: Partnership for Food Safety Education

Resources:

Foodborne Pathogen of the Day

ServSafe® Training Events

Self-guided training for managers and supervisors