Cheri Bustos speaks out about the shutdown’s effects on food inspectors
Nov11

Cheri Bustos speaks out about the shutdown’s effects on food inspectors

Congresswoman Cheri Bustos spoke on the House floor about Sherri Leath, a food inspector from Roseville, Illinois, who has been working without pay due to the government shutdown. Follow Cheri on Facebook: http://facebook.com/RepCheri Follow Cheri on Twitter:...

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Basic Food Safety – Part 6: Review
Jan18

Basic Food Safety – Part 6: Review

Produced by the Central District Health Department, Boise, ID. Basic Food Safety. Part 6: Review Review the information in Parts 1 through 6 on Basic Food Safety. Use this episode as a refresher course on everything you’ve learned about Basic Food Safety in...

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Basic Food Safety – Part 5: Adulterated Food
Jan17

Basic Food Safety – Part 5: Adulterated Food

Produced by the Central District Health Department, Boise, ID. Basic Food Safety. Part 5: Adulterated Food Learn about the 5th leading cause of foodborne illness; Adulterated Food. Purchase foods only from approved sources, rotate stock, and keep storage areas clean. More information...

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Basic Food Safety – Part 4: Inadequate Cooking and Contamina
Jan16

Basic Food Safety – Part 4: Inadequate Cooking and Contamina

Produced by the Central District Health Department, Boise, ID. Basic Food Safety. Part 4: Inadequate Cooking and Contamination. Learn about 2 major causes of foodborne illness in the United States; inadequate cooking and contaminated equipment. Find the proper minimum cooking temperature ranges for meat, fish and poultry, and learn about proper washing and sanitization techniques. More information...

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Basic Food Safety – Part 3: Poor Personal Hygiene
Jan15

Basic Food Safety – Part 3: Poor Personal Hygiene

Produced by the Central District Health Department, Boise, ID. Basic Food Safety. Part 3: Poor Personal Hygiene. Poor personal hygiene is responsible for many foodborne illnesses in the United States. Learn about proper hand washing and personal grooming, illnesses that either restrict or exclude employees from working, and watch a lighthearted example of poor personal hygiene featuring “Harold the Cook”. More information...

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Basic Food Safety – Part 2: Holding Time and Temperatures
Jan14

Basic Food Safety – Part 2: Holding Time and Temperatures

Produced by the Central District Health Department, Boise, ID. Basic Food Safety. Part 2: Holding Time and Temperature. The top 5 current foodborne illnesses in the United States are introduced here. Learn about proper holding times and temperatures, and what qualifies potentially hazardous foods to fall into the “Danger Zone”, where bacteria rapidly grow and become dangerous to customers. More information...

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Basic Food Safety Course – Part 1 Introduction
Jan13

Basic Food Safety Course – Part 1 Introduction

Produced by the Central District Health Department (CDHD) in Boise, ID. Foodborne illnesses are responsible for more than 75 million illnesses, more than 230,000 hospitalizations, and approximately 5000 deaths each year in the United States. In Part 1, we show you 3 types of contamination and how improper handling can allow them to become dangerous to your...

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