Salmonella and Food Safety — What Every Handler Must Know

QUICK ANSWER Salmonella is a leading cause of foodborne illness in the United States, responsible for approximately 1.35 million infections annually. It is most commonly found in raw poultry, eggs, and unpasteurized milk. Kill Salmonella by cooking poultry to 165°F and eggs to 145°F (or 155°F for hot holding). What Is Salmonella? Salmonella is a … Read more

Food Handler Test Florida — DBPR Requirements & Practice

QUICK ANSWER Florida requires food service employees to complete approved food handler training. The Florida Department of Business and Professional Regulation (DBPR) oversees requirements. Training must be from a DBPR-approved provider, costs $10–$15, and must be completed within 60 days of employment. Florida also requires at least one Certified Food Manager per establishment. Florida Food … Read more