• Safety & Training Short: Foodborne Illness - Buffets and Potlucks

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    June 10, 2021
    Potlucks and buffets carry a high risk for foodborne illness because bacteria thrive in food that is left out for long periods of time at room temperature. The danger zone for bacterial growth is between 40° and 140°F. The maximum amount of time that food can stay in this range before becoming dangerous is two hours, and potlucks and buffets easily last longer.
    Sanitary practices, avoidance of cross-contamination, and temperature control guard against bacteria. Take care while preparing, storing, and serving food.
    Learn about types of bacteria that cause foodborne illness, how to avoid contamination, and how to control temperature. 

    Click here to download the complete training short in English
    Click here to download the complete training short in Spanish

    Safety & Training Shorts provided by George Petersen Insurance Agency, the proud broker of the Marin Builders Association Workers' Comp Program. We save Marin Builders members up to 20%.

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    Contact:
    Jared Goble, Loss Control
    jgoble@gpins.com, (707) 360-4335
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