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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 food ...
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] This includes a number of routines that should be followed to avoid potential ...
The California Department of Food and Agriculture (CDFA) is a cabinet -level agency in the government of California. Established in 1919 by the California State Legislature and signed into law by Governor William Stephens, the Department of Food and Agriculture is responsible for ensuring the state's food safety, the protection of the state's agriculture from invasive species, and promoting ...
National Registry of Food Safety Professionals (NRFSP) is a food safety certification for the restaurant, hotel, and quick service industry business administered by Environmental Health Testing.
No evidence of all employees completing an accredited food handlers training course within 60 days of employment. Keep records of employees food handler's certificates on site for verification.
Hazard analysis and critical control points, or HACCP (/ ˈhæsÊŒp / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid ...
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