Norovirus Awareness for Food Handlers

Noroviruses are the most common cause of acute gastroenteritis (infection of the stomach and intestines) in the United States. People who are infected can spread it directly to other people, or can contaminate food or drinks they prepare for other people.

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Food Allergy Awareness

There is no cure for food allergies. Strict avoidance of food allergens — and early recognition and management of allergic reactions to food — are important measures to prevent serious health consequence.

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Weddings and Catering Food Safety

Food safety is a great concern for those preparing and serving the meal for wedding guests. Keeping hot foods at the required serving temperatures and cold foods to keep from spoiling can be achieved through the proper use of chafing dishes and food safety techniques.

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National Hamburger Month and Food Safety

Did you know May is National Hamburger Month? There are many ways to make a hamburger, but only one way to keep it safe! Remember, using a food thermometer is the only way to make sure your burgers are safe. Cook to 160°F or above!

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Hepatitis A and Food Service Workers

Hepatitis A is a highly contagious disease that attacks the liver. To prevent the spread of hepatitis A from an infected food worker to co-workers and/or restaurant patrons, food workers should never touch ready-to-eat foods with bare hands, and should carefully wash their hands after using the bathroom.

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Food Safety for the Family

There are some age appropriate tasks that kids can learn. Start with the basics: Clean, Separate, Cook, and Chill—it can set them on a food safety path for the rest of their lifetime.

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Pork Food Safety Risks and Hepatitis E

Hepatitis E occurs most often in countries with poor sanitation and communities where undercooked pork or pig products are eaten. Hepatitis E is the leading cause of acute viral hepatitis in developing countries.

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