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  2. ServSafe - Wikipedia

    en.wikipedia.org/wiki/ServSafe

    Its goal is to prevent foodborne illnesses based on a set of guidelines to improve safety and hygiene in the food preparation process. Sanitation certification is required by most restaurants as a basic credential for their management staff. [citation needed] To date, over 5 million ServSafe Food Protection Manager Certifications have been ...

  3. International Food Protection Training Institute - Wikipedia

    en.wikipedia.org/wiki/International_Food...

    The Training Institute was endorsed by the FDA’s Partnership for Food Protection Training Workgroup [5] and started work on its goals, including identifying and cataloging nearly 900 existing food safety courses in the U.S. In June 2010, The Training Institute coordinated emergency training for states in response to the BP Oil Spill.

  4. Food safety - Wikipedia

    en.wikipedia.org/wiki/Food_safety

    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. Foodborne illness outbreaks at restaurants are often linked ...

    www.aol.com/news/foodborne-illness-outbreaks...

    Norovirus, a stomach bug that causes vomiting and diarrhea, was the most common pathogen involved in foodborne illness outbreaks at U.S. restaurants during the years studied, according to the report.

  6. 15 Common Food Poisoning Risks - AOL

    www.aol.com/lifestyle/food-15-common-food...

    A 2011 CDC report estimates that more than half of illnesses, hospitalizations and deaths from foodborne pathogens in the U.S. are attributed to the virus Norovirus, commonly spread from sick ...

  7. Hazard analysis and critical control points - Wikipedia

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

    Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [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.

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