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"Foodborne illness is a common, costly—yet preventable—public health problem. CDC estimates that 1 in 6 Americans get sick from contaminated foods or beverages each year, and 3,000 die. The U.S. Department of Agriculture (USDA) estimates that foodborne illnesses cost more than $15.6 billion each year." Center for Disease Control"
Sanitation and ServSafe Workshops consist of current trends in the world of sanitation as it relates to the food service industry in America.
Follow the Four Steps to Food Safety (Clean, Separate, Cook, Chill)
Following four simple steps — Clean, Separate, Cook, and Chill — can help protect you and your establishment from food poisoning.
Germs and Illnesses of Food
Learn what causes food poisoning and who is more likely to get a food borne illness.
Preventing Food Poisoning
Learn how to protect your customer from Food Poisoning and what foods are most associated with Food Borne Illnesses.
Symptoms of Food Poisoning
The most common symptoms are tell tale signs of food borne illness.
Food Borne Outbreaks
Learn about food borne outbreaks and investigations into thoughts outbreaks.
Food Safety Challenges
Learn how food gets contaminated and about antibiotic resistance in germs in food.
Food Safety and the Center for Disease Control
Learn about the food safety modernization act and the role that the CDC plays in food safety.
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