Search results
Results from the WOW.Com Content Network
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 ]
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).
Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
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]
Never miss a story — sign up for PEOPLE's free daily newsletter to stay up-to-date on the best of what PEOPLE has to offer, from juicy celebrity news to compelling human interest stories. Sister ...
AOL Mail welcomes Verizon customers to our safe and delightful email experience!
FREE-B, [35] a compilation of both intentional and unintentional food contamination scenarios Food Defense Plan Builder , [ 36 ] designed to assist owners and operators of food facilities with developing personalized food defense plans
The agency also operates a toll-free hotline — 1-800-772-1213 — and will schedule in-person meetings at one of hundreds of Social Security offices around the country.