Safe Food with ServSafe
May15

Safe Food with ServSafe

See and hear what restaurant operators think of the National Restaurant Association’s ServSafe programs...

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Food Inspectors – Series 2: Episode 3
Jun20
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Food Safety Concerns Grow With Farmers Markets’ Popularity
Jun13

Food Safety Concerns Grow With Farmers Markets’ Popularity

With the popularity of farmers markets on the rise, concerns over food safety are also growing in some communities.

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Safe Food Handling-It’s Up to you
Jun01

Safe Food Handling-It’s Up to you

How to properly handle food during preparation and serving.

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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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