Health Dept. Approved

Cooling and Reheating Potentially Hazardous foods is also available a PDF in English and Spanish. Improper cooling and reheating are...

Food Safety Myths Myth: The last meal I ate is what caused my foodborne illness (food poisoning). FACT: Except for some toxins and...

What is HACCP? Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological,...

Westchester Food Safety knows how to better our clients resumes and skills sets

What is a food safety manager and what are their responsibilities? Food Safety Manager develop and provide training for food safety and...

What is the food manager's safety protection certification? It's a health department required certification for Restaurant or Food...

Bathrooms and how to manage them. Restrooms and food safety. The restroom is one of the first places the health department visits when...

An allergic reaction to food can be fatal, and today food allergies are extremely common. More than 12 million people in the U.S. have...

Cleaning and Sanitizing Practices That Will Prevent Cross-Contamination. Westchester Food Safety No matter how carefully food is cooked,...

NEW COURSE & EXAM IN NORWALK CONNECTICUT Thursday, June 13 (8am to 4pm, Norwalk, CT at the Norwalk Courtyard Marriott) Westchester Food...

Did you know that there are about 4,000 establishments serving food in Westchester County, including restaurants, mobile food carts and...

1. We must Develop “foolproof” systems — and ensure employees use them. Maintaining standards of food safety and cleanliness is an...