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2. Food safety - Wikipedia

   en.wikipedia.org/wiki/Food_safety

   Trichinella. v. t. e. Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]

3. ServSafe - Wikipedia

   en.wikipedia.org/wiki/ServSafe

   ServSafe. ServSafe is a food and beverage safety training and certificate program administered by the US National Restaurant Association. The program is accredited by ANSI and a US nonprofit called the Conference for Food Protection. [1] Its goal is to prevent foodborne illnesses based on a set of guidelines to improve safety and hygiene in the ...

4. Danger zone (food safety) - Wikipedia

   en.wikipedia.org/wiki/Danger_zone_(food_safety)

   The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C). [ 1 ][ 2 ][ 3 ] The FSIS stipulates that potentially hazardous food should not be stored at temperatures in ...

5. Pub food handlers told not to 'scratch backsides'

   www.aol.com/pub-food-handlers-told-not-063649736...

   A food handler was observed repeatedly scratching his bottom during a food hygiene inspection. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 ...

6. August restaurant health report: Live moths, flies and ... - AOL

   www.aol.com/news/august-restaurant-health-report...

   Isabella Douglas. September 11, 2024 at 5:00 AM. Getty Images. Seven Beaufort County food businesses were cited with “B” grades and “C” grades in August health inspections by the South ...

7. Potentially Hazardous Food - Wikipedia

   en.wikipedia.org/wiki/Potentially_Hazardous_Food

   Potentially Hazardous Food. Potentially Hazardous Food is a term used by food safety organizations to classify foods that require time-temperature control to keep them safe for human consumption. A PHF is a food that: Contains moisture – usually regarded as a water activity greater than 0.85. Contains protein.