Causes Of Foodborne Illness - CDC estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.
Safe Handling Practices For Melons - Did you know that watermelons and cantaloupes are potentially hazardous foods and have been implicated in the spread of foodborne illnesses? Read here to find out how you should handle them both in your restaurant and at home.
Chlorine Sanitizing Solution - 100 PPM - Workers in foodservice facilities are required to sanitize food preparation surfaces that come in contact with potentially hazardous foods and which are not subjected to heat. This includes pots, pans, cutting boards, table tops, knives and similar equipment. Read our brochure on how to mix, test, and use a spray-on chlorine sanitizer so these surfaces are treated appropriately in your facility.
Calibrating A Food Thermometer - Using a food thermometer to check when potentially hazardous foods have been properly heated is an easy way to protect your customers. But do you know whether or not your thermometer is accurate? Learn how to adjust your food thermometer to ensure it is providing an accurate reading.
Handwashing Procedure - Everyone knows how and when to wash their hands, or do they? Take a look at this document and see if you and your restaurant workers are following the proper procedure to reduce the risk of foodborne illness in your restaurant.
Cross-Connections and Backflow Preventers - If backflow in a cross-connection happens, the dirty water or other contaminants can be sucked back into the clean water supply. This can contaminate the clean water supply and make people sick. This fact sheet answers commonly asked questions.