Texas requires food handler training for all individuals working in Texas food service establishments. Our Food Handler Training Course is approved and valid throughout the State of Texas.Read More »
Texas requires that a person-in-charge (PIC), owner, or employee of a food service establishment pass an ANSI-accredited and Texas Department of State Health Service approved – food safety certification exam.Read More »
Ready to start grilling hamburgers? Bacteria is of special concern with ground beef – because when beef is ground – more of the meat surface is exposed to potential harmful bacteria.
For this reason, ground beef must be cooked to an internal temperature of 160°F, so as to kill all the bacteria and avoid foodborne illness.Read More »
Are you going to celebrate the weekend by throwing a grilling party? Make sure you have a plan that includes food safety and fire safety. Practicing proper food and fire safety principles and procedures are the keys to having a safe weekend full of fun, food, and family time!Read More »
Because tailgate parties are an all-day food grilling and feast, there is an increased risk of foodborne illness.
Cooking outdoors presents a food safety challenge. Not not only does bacteria multiply faster in warmer temperatures, but preparing food outdoors makes safe food handling more challenging. Every good tailgate party starts with a good game plan – that should include food safety.Read More »
Norovirus is a highly contagious virus and the most common viral foodborne illness. Norovirus infection is acquired by consuming produce (fruit and vegetables) irrigated with contaminated water contaminated with human or animal feces – or shellfish farmed or harvested in water contaminated with human sewage.
Because only a few norovirus particles can make people sick, infection can also occur by consuming food handled by a person infected with the virus – or being in direct contact with an object, surface, or person that has been infected.Read More »
Camping and hiking are great ways to exercise and appreciate nature. But they also create hunger – and food that is not packed properly and handled safely can create foodborne illness.Read More »
Raw chicken and poultry may contain harmful bacteria and washing it does not remove the bacteria. This bacteria can also be spread to other items and food – if proper procedures are not followed. The only way to kill bacteria on chicken is by cooking it to a safe internal temperature – as measured by a food thermometer.Read More »
The safe handling of seafood is essential to reducing the risk of foodborne illness. Follow basic food safety tips for buying, preparing, and storing fish and shellfish — so you and your family can safely enjoy the fine taste and good nutrition of seafood.Read More »
Raw shellfish (e.g. oysters, clams, mussels) can pose an increased risk to be contaminated – as they are filter feeders and become contaminated when their waters are polluted with raw sewage and bacteria.Read More »