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Food Safety
Services & Programs
Ohio ServSafe® Program
Food safety training is not only a commitment, but also a smart business practice for every restaurant and foodservice operation. The Ohio ServSafe program provides the resources to help keep food safety at the heart of every food service operation. For more information please feel free to contact Jaime L. Ackerman or Lydia C. Medeiros.
Information on a wide variety of Food Safety topics:
Food Preservation Web Site
Attention Freezer Owners: In case of power outage DO NOT OPEN!!!
Botulism: What you don't see can hurt you
Campylobacteriosis: A New Foodborne Illness
Clostridium perfringens: Not the 24 hour flu
Cupboard Storage, HYG-5401
Emergency Food Pyramid - Eating Nutritiously When the Lights Are Out (pdf only)
Food Product Recall Fact Sheets: An Introduction
Foodborne Illness: Guess Who Came to Dinner?
Norwalk Virus Gastroenteritis: A Different Type of Foodborne Illness,
Produce - The Safe Way: Apples
Produce - The Safe Way: Apple Cider and Fruit Juices
Produce - The Safe Way: Grapes
Produce - The Safe Way: Melons
Produce - The Safe Way: Peppers
Produce - The Safe Way: Pumpkin/Squash
Produce - The Safe Way: Root Crops
Produce - The Safe Way: Strawberries, Raspberries, and Blueberries
Produce - The Safe Way: Sweet Corn
Produce - The Safe Way: Tomatoes
Salmonella: A Constant Challenge
Shigella: An Infectious Foodborne Illness
Staphylococcus aureus: A Most Common Cause
Understanding the Recall Concept in the Food Industry
Who Should Be Involved in Food Recall Planning and Execution? (pdf only)
