Tag: Food safety training

According to the World Health Organization, approximately 600 million people annually fall ill from contaminated food. Following proper procedure is crucial to food safety, and knowing what are the 5 ServSafe steps to handwashing is a fundamental skill for food handlers and anyone concerned with personal hygiene.

According to ServSafe, chemicals are one of the three main types of food safety hazards, alongside biological and physical agents. Knowing which is a chemical hazard ServSafe focuses on is critical for any food handler, as improper use or storage can lead to serious illness or injury from contaminated food.

According to research published on the FDA website, improper cooling is one of the top contributors to foodborne illness, highlighting the critical importance of understanding what is potentially hazardous food FDA and how to control it. These are foods that require strict time and temperature control to limit the growth of harmful bacteria and prevent sickness.

According to the World Health Organization, roughly 1 in 10 people worldwide fall ill from contaminated food each year, and a common culprit is physical contamination. A classic and highly dangerous example of a physical contaminant in ServSafe is broken glass. This article will delve into what constitutes a physical contaminant, using broken glass as a focal point, and outline the best practices for prevention and response in a food service setting.

Each year, about 600 million people worldwide get sick from contaminated food. It's crucial to understand the three main types of food contamination: biological, chemical, and physical.

According to the World Health Organization, an estimated 600 million people—almost one in ten worldwide—fall ill from eating contaminated food each year. Understanding **what is good food practice and why is it important** is fundamental to safeguarding public health and preventing these often-avoidable diseases.