Salmonella is one of the most common causes of foodborne illness. The two species of Salmonella are Salmonella bongori and Salmonella enteri. The bacteria was first discovered by American scientist Dr. Smith and in 1900 named after Dr. Salmon, the actual illness is called salmonellosis. Salmonella can be naturally occurring and found in the intestines […]

Food hygiene is defined by WHO (The World Health Organization) as “the conditions and measures necessary to ensure the safety of food from production to consumption.”  The Food Handler Certificate is an important credential for workers that handle food. It is important that the safety and interest of the public is always maintained. Food Handler Certification […]