Students learn the fundamentals of food safety in a virtual restaurant environment. Video clips illustrate correct procedures for handling and storing foods.
FSEP is based on the Hazard Analysis and Critical Control Point (HACCP) principles and, for many years, this program has been implemented by many food producers
Cook, clean, chill, and separate - these are the four vital rules for handling and preparing foods safely. You'll find so many great guides on this site!
In 2010, 30 billion dollars worth of fruits and vegetables were wasted by American retailers and shoppers, in part because of cosmetic problems and perceived spoilage. But what are these spots, anyway, and are they okay to eat?
If the dates on our food don’t tell us that something’s gone bad, what do they tell us? Find out what expiration date labels on food actually mean, and discover ways communities and governments can lessen food waste.
The Pathogen Tracker Game has been created as a fun challenge for anyone interested in learning more about the spread of foodborne illnesses and how online databases can help track down the source of the organisms that cause them.