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The COVID-19 pandemic forced many things to become virtual—including test taking. Remotely proctored food protection manager exams have now become extremely popular. However, even with the pandemic still ongoing, in-person proctors have still found ways to safely get people their food manager certifications.

Valentine’s Day is a holiday where many people choose to dine out. When it comes to dining out, there is always a risk of foodborne illness. Foodborne illness is an effective way to ruin an otherwise perfect Valentine’s Day evening. Whether you are dining in or dining out, we are here to help you have a good Valentine’s Day—one that does not include contracting a foodborne illness.

2020 and the COVID-19 pandemic have limited the amount of contact we have with those we care about. The safest way to socialize is virtually, but a low-risk way to see people is at a small, socially distanced outdoor gathering.

There is a lot to learn about food safety, from killing off pathogenic bacteria to prevent spreading foodborne illnesses, to how to properly prepare an allergy-safe meal, and much more. However, when you get down to it, it’s not that complicated. Let’s see what these elementary school students know about these food safety topics.

When it comes to putting food safety into practice, there is a lot to think about. However, it’s important to pay attention and follow the correct food safety practices so you aren’t passing along a foodborne illness to your customers. See how many health code violations the food handler does in this video.

32 million Americans have a food allergy, with 200,000 of those people requiring emergency medical care for an allergic reaction each year. That’s why it is so important to ensure an allergen does not end up in a dish you are serving. One way allergens can end up in food is through cross-contact—when an allergen’s proteins come into contact with another food and mix. Even the smallest traces of an allergen could cause an allergic reaction.

Preparing nutritious, delicious food for the seniors in your charge doesn’t have to be a difficult task. Even for those with allergies or specific dietary restrictions, follow a few simple steps to make sure the food you’re preparing is both safe and healthy.

Why is there such an emphasis on food safety training? That’s because when in the restaurant industry, food safety should be your primary concern. One simple mistake could put your customers at risk of contracting a foodborne illness or having an allergic reaction. Don’t just take our word for it. Hear from a food safety expert who works in the restaurant industry talk about his experiences with food safety and the impacts it can make on your business if ignored.

There’s a lot to learn about food safety—meaning there’s a lot you have to remember to run a safe food establishment. But even if you don’t have a lot of extra time, there are still ways to quickly review different food safety topics. The following are short video recaps—under a minute long—to quickly give you a knowledge refresh so you can get back to keeping your kitchen safe.

Food safety training was traditionally done in a classroom setting, but COVID-19 has pushed many things online, including learning. How can we adapt to these changes? Video-based food safety training allows food handlers and managers to train from wherever, whenever. There are many other reasons to consider video-based training in addition to the ability to take a food safety course from the safety of your own home.