Waste is a practical challenge throughout the food chain all the way from the farm to the consumer. A substantial amount of waste occurs at the food service level because it isn’t possible to fully ...

Four key steps to prevent foodborne illness are to clean, separate, cook and chill.

Requirements for materials handling and conveying for the food industry vary with the foods and the processing methods. With safety and hygiene being the top priorities, food and beverage companies ...

ServSafe Manager Certification is an approved training in the state of Indiana to become a certified food protection manager. ServSafe Food Handler is for anyone else who needs basic food safety and ...