July 8, 2026
The owner of Utah State Food Handlers shares insights on in-person training, common mistakes, and upcoming online courses. Learn about the latest food safety regulations and practical tips for certification.
October 14, 2026
Utah food handlers must keep refrigerators at or below 40°F and cold-held TCS food at or below 41°F, with freezers at 0°F or below.
October 9, 2026
USDA guidance says most cooked leftovers are safe in the refrigerator for 3 to 4 days, and Utah's food code adds a 7-day date-marking rule for ready-to-eat food.
September 24, 2026
Learn the correct top-to-bottom food storage order for Utah refrigerators to prevent cross-contamination and pass health inspections.
July 21, 2026
Learn how long refrigerated and frozen food stays safe during a power outage and get a clear checklist for what to keep or discard.
Learn the four-step system to stop harmful bacteria from spreading between raw meats, produce, and ready-to-eat foods in your commercial kitchen.
