ServSafe 1-2

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Foodborne pathogens grow well at temperatures

While commonly linked with contaminated ground beef, what pathogen has also been linked contaminated produce?

Three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and

Which practice can reduce Salmonella spp. in poultry to safe levels?

According to the CDC, the five common causes for foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and

FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen and

Covering wounds can help prevent the spread of which pathogen?

2) The three categories of food safety hazards are biological, physical and