Food Safety Resources

Food Product Dating (USDA Fact Sheets)

Food Product Dating and Storage Times (Arizona Cooperative Extension)

Raw Produce – Selecting and Serving it Safely (FDA)

A comprehensive summary of foodborne pathogens and the diseases they cause, which can cause foodborne illness in both healthy and immune compromised individuals. 

https://ucfoodsafety.sf.ucdavis.edu/consumers/foodborne-hazards

See listing of terms / definitions relating to food recovery & safety

Personal Health and Hygiene

Salud e higiene de los empleados

Time and Temperature

Tiempo y temperatura

Cleaning and Sanitizing

Limpieza y desinfección

Food Safety Foodservice Basics, a reference guide for foodservice operators (FN572)

• This manual for foodservice operators reviews basic aspects of food sanitation throughout a foodservice operation and provides reference materials on food storage and other aspects of food safety.

Keep Hot Foods Hot and Cold Foods Cold: a foodservice guide to thermometers and safe temperatures (FN712)

• Chef’s should not depend on their instincts, cooking time, oven temperature or product appearance to determine when a product is done: thermometers are important tools for protecting foods.

It’s Clean, but is it sanitized? (FN1350)

• Find out the difference between cleaning and sanitizing.

See listing for Requirements, Restrcitions, Labeling, etc.