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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

    Trichinella. 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. National Registry of Food Safety Professionals - Wikipedia

    en.wikipedia.org/wiki/National_Registry_of_Food...

    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. NRFSP was founded in 1998 through partnerships between the Chartered Institute of Environmental Health and Professional Testing, Inc. and is ...

  5. Cockroaches, mold & fecal matter: Here are 20 Sacramento ...

    www.aol.com/news/cockroaches-mold-fecal-matter...

    Cockroaches, mold & fecal matter: Here are 20 Sacramento County restaurant inspection reports. September 10, 2024 at 9:00 AM. Every week, The Sacramento Bee publishes restaurant inspection reports ...

  6. Mold, grease and ‘potentially hazardous’ food: See Sacramento ...

    www.aol.com/mold-grease-potentially-hazardous...

    A total of three food handlerscards were missing and the eatery did not have a copy of its health permit. Meanwhile, the probe thermometer was missing and there was a piece of raw wood in the ...

  7. Hazard analysis and critical control points - Wikipedia

    en.wikipedia.org/wiki/Hazard_analysis_and...

    Canned food regulations (21 CFR 108, 21 CFR 110, 21 CFR 113, and 21 CFR 114) [6] were first published in 1969. Pillsbury's training program, which was submitted to the FDA for review in 1969, entitled "Food Safety through the Hazard Analysis and Critical Control Point System" was the first use of the acronym HACCP. [5]

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