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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. 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 ...

  4. 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]

  5. 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 ...

  6. Food handled with bare hands during inspection at popular ...

    www.aol.com/food-handled-bare-hands-during...

    A discussion also was held with management about getting all employees up-to-date food handler cards by the next routine inspection. Some food kept past its date mark at Bud's Classic BBQ, 304 S ...

  7. Hazard analysis and critical control points - Wikipedia

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

    e. Hazard analysis and critical control points, or HACCP (/ ˈhæsʌp / [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 ...

  8. National Restaurant Association - Wikipedia

    en.wikipedia.org/wiki/National_Restaurant...

    www.restaurant.org. The National Restaurant Association is a restaurant industry business association in the United States, representing more than 380,000 restaurant locations. [4] It also operates the National Restaurant Association Educational Foundation. [4] The association was founded in 1919 and is headquartered in Washington, D.C. [4]

  9. Food Stamps: Thousands of Alaska Residents Are Without ... - AOL

    www.aol.com/food-stamps-thousands-alaska...

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