In the State of Georgia, there are several food product areas that Georgia Department of Agriculture (GDA) Food Safety Inspectors are required by law to examine during a routine inspection. It is...
PIC Required Knowledge Describe the relationship between the prevention of foodborne disease and the personal hygiene of a food employee. Good hygienic practices reduce the risk of food...
Recipients of the Dog & Cat Sterilization Program Award for 2022 County Applicant Agency Award Amount McDuffie 2 Hands Saving 4 Paws Humane Society Inc 20...
What is TPHC? Time is typically used in combination with temperature to control bacterial growth or toxin production in potentially hazardous foods and to prevent foodborne illness. Potentially...
The U.S. Centers for Disease Control and Prevention has identified contamination of food equipment as one of the five leading causes of foodborne illness. Research shows that serious illnesses can...
All potentially hazardous foods, except those prepared for immediate consumption, must be maintained in a manner that prevents the growth or development of bacteria. When holding foods for service,...
While refrigeration significantly slows the growth of most microbes, the growth of some bacteria, such as Listeria monocytogenes, is not stopped by refrigeration. The growth of pathogenic bacteria to...
Cooling is a critical control point, or a point at which reaching proper temperatures within an appropriate time period can help ensure that a food is safe to eat. Cooks must know the proper...
Consuming raw or undercooked foods may increase risk of foodborne illness. If any of the below foods are being sold on-site in a ready to eat form, the retail establishment selling the raw or...