Information on food service and retail regulations, including preventive controls for human foods certification, cleaning and sanitizing in food service operations and food for profit working with the Pennsylvania Department of Agriculture.
By Kerry Donovan Smith, Andy Hirneisen, MA
Understanding and preventing backflow in your food facility is critical to ensure safe food for your customers.
With half of foodborne illness outbreaks associated with restaurant food, improvement of food safety practices and behaviors are critical to reduce risk for customers.
Cell-culture based production of meat is expanding in the food industry. Understand the potential impacts to your herd to prepare for this new frontier in meat production.
By Luke LaBorde, Ph.D., Robert Crassweller, Ph.D.
This publication explains how to follow established food safety and sanitation standards that minimize the risk for contamination.
With the release of the 2017 FDA Food Code, Pennsylvania food establishments will see changes in regulations beginning January 1, 2019.
By Sharon McDonald, MEd, RD, LDN
Food service employees who work when sick can easily contaminate food and food contact surfaces, resulting in a foodborne illness outbreak.
This workshop provides the credentials to meet FDA requirements for development and implementation of the Foreign Supplier Verification Program (FSVP) as part of the Food Safety Modernization Act (FSMA) regulations.
During September, take the opportunity to train your staff on food safety. Penn State Extension has many resources you can use for food safety training.
By Andy Hirneisen, MA, Sharon McDonald, MEd, RD, LDN Length4:12
Cleaning removes visible solids while sanitizing reduces pathogens on surfaces to safe levels. This video describes proper cleaning and sanitizing procedures.
The Food Code is a model for safeguarding public health and ensuring food is unadulterated and honestly presented when offered to the consumer.