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...
What is a Growler? A Growler is a refillable container or vessel into which beverages are dispensed for transport for off-premise consumption. In the late 19th century fresh beer from the local pub...
Guidance The Georgia Department of Agriculture has the responsibility of licensing and inspecting food sales establishments, within the State of Georgia. The guidelines presented here are some of the...
Biosecurity Begins with You The cornerstone of protecting agriculture and food begins with preparations on the home front. Georgia livestock producers are encouraged to develop a written plan that...