There is a lot of information out there about food safety, but what are the most important things to remember to handle food safely? Here are 6 of the most important practices to implement when handling food that will help ensure that you are not spreading foodborne illnesses to the customers you are serving.

Halloween is a spooky time of year, but it is even spookier for children with food allergies. Candy and sweets can be a source of hidden food allergens, putting children with allergies at risk. Candy often includes some of the 9 main food allergens such as milk, soy, wheat, tree nuts, eggs, and peanuts. It can be hard to tell whether or not an allergen is present, or even if there are small traces of it in any treat. It is up to you to protect your child from experiencing an allergic reaction this time of year. Follow these tips to make Halloween safe, but still fun, for children with food allergies.

Exams can be nerve-wracking as you are preparing and studying the material. Another layer of added stress can be having to take the exam in your second language. Always Food Safe has a Spanish version of our food manager course, and now offers a Spanish version of our food protection manager certification exam so that Spanish speakers can get certified entirely in their first language.

The USDA estimates that in America, $161 billion worth of food gets thrown out every year. Correct storage procedures can prevent you from having to throw out so much food, but inevitably, you will have to toss some of your food. Knowing how long food can be stored and the physical signs that food has gone bad will ensure that you are not serving spoiled food and exposing your customers to pathogens that could lead to foodborne illnesses.

You’ve taken your food protection manager certification course, but now how do you prepare for the certification exam? Taking a practice test is one of the most effective ways to prepare for your food manager certification exam. Studies have shown that students who have taken a practice test can recall information 22% more than those who had just studied.

Restaurant professionals know that food safety starts with understanding which ingredients pose the highest health risk if not handled properly. TCS foods, or Time and Temperature Control for Safety foods, require strict time and temperature regulation to prevent the growth of harmful bacteria. If not properly handled, these foods create ideal conditions for pathogens, making them a major concern for foodborne illness prevention.