Food Safety Education

Food Safety is the discipline describing the method of handling, storage, and preparation of food to prevent food-borne illness.  It is the foundation of practices utilized by the industry to provide safe food to the public by processors, grocery stores and restaurants.  Although food safety training is not required of food handlers in Colorado, it is strongly recommended, and is required by many food establishment operators of their employees.  A variety of on-line food safety training options exist for both food handlers and food establishment managers, available from private organizations, Tri-County Health Department, and the Colorado Department of Public Health and Environment.  In addition, Tri-County offers a class on the basics of food safety that can be presented at a Tri-County office or in the client's food establishment.  

Each year, an estimated 76 million Americans get sick from eating contaminated or improperly prepared foods. Many of these people get sick from foods prepared in their home. 

Food safety can prevent vomiting and diarrhea caused by food. People can get sick from food that is not properly prepared or stored. For example, when meat and poultry are not fully cooked, bacteria can survive and make us sick. Use a food thermometer to cook meat and poultry to proper temperatures. Separate raw meat, poultry, and seafood and their juices from ready-to-eat foods to prevent the spread of bacteria.

 

Food Safety Training Opportunities for Industry

 
 Food Safety Resources for the Home Kitchen