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2. ServSafe - Wikipedia

   en.wikipedia.org/wiki/ServSafe

   ServSafe. ServSafe is a food and beverage safety training and certificate program administered by the US National Restaurant Association. The program is accredited by ANSI and a US nonprofit called the Conference for Food Protection. [1] Its goal is to prevent foodborne illnesses based on a set of guidelines to improve safety and hygiene in the ...

3. Food safety - Wikipedia

   en.wikipedia.org/wiki/Food_safety

   v. t. e. Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]

4. Missouri illegally denied food assistance to low-income ...

   www.aol.com/missouri-illegally-denied-food...

   A federal judge ruled Thursday that Missouri’s Department of Social Services has been illegally denying tens of thousands of residents access to food assistance benefits.. Due to extremely long ...

5. Over 100 dead roaches found at burger drive-in, Sacramento ...

   www.aol.com/over-100-dead-roaches-found...

   Another eight restaurants received yellow placards for improper food holding temperatures, cleanliness and food handler cards. One inspector found bread directly on a refrigerator rack at a ...

6. Potentially Hazardous Food - Wikipedia

   en.wikipedia.org/wiki/Potentially_Hazardous_Food

   Potentially Hazardous Food. Potentially Hazardous Food is a term used by food safety organizations to classify foods that require time-temperature control to keep them safe for human consumption. A PHF is a food that: Contains moisture – usually regarded as a water activity greater than 0.85. Contains protein.

7. Columbia restaurant gets refresher on food storage during ...

   www.aol.com/columbia-restaurant-gets-refresher...

   A discussion with management was held, though, on getting food handler cards for all new employees and ensuring managers have food manager certifications up to date by the next routine inspection.;