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  2. ServSafe - Wikipedia

    en.wikipedia.org/wiki/ServSafe

    Sanitation certification is required by most restaurants as a basic credential for their management staff. [citation needed] To date, over 5 million ServSafe Food Protection Manager Certifications have been awarded. [2] ServSafe certifies food managers, food handlers, people who work with alcohol and allergens, and workplaces. [3]

  3. Food safety - Wikipedia

    en.wikipedia.org/wiki/Food_safety

    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]

  4. California Department of Food and Agriculture - Wikipedia

    en.wikipedia.org/wiki/California_Department_of...

    The California Department of Food and Agriculture (CDFA) is a cabinet-level agency in the government of California.Established in 1919 by the California State Legislature and signed into law by Governor William Stephens, the Department of Food and Agriculture is responsible for ensuring the state's food safety, the protection of the state's agriculture from invasive species, and promoting the ...

  5. Hazard analysis and critical control points - Wikipedia

    en.wikipedia.org/wiki/Hazard_analysis_and...

    A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Identify critical control points A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented ...

  6. California Health and Safety Code - Wikipedia

    en.wikipedia.org/wiki/California_Health_and...

    The California Health and Safety Code is the codification of general statutory law covering the subject areas of health and safety in the state of California. [1] It is one of the 29 California Codes and was originally signed into law by the Governor of California on April 7, 1939. [2]

  7. From a food safety perspective, cooking poultry, eggs, and beef to the appropriate internal temperature of 165ËšF kills bacteria and viruses, including bird flu, according to the CDC. It’s also ...

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