Preparing a salad in the kitchen

By Kirsten Larson, manager, Food Safety, APHL, and Robyn Randolph, senior specialist, Food Laboratory Accreditation, APHL

In this time of COVID-19, the ways in which we get and consume our food likely look much different from a year ago. Whether it is takeout, delivery, meal kits or homemade, meals at home are occurring much more frequently. Some of you might be using this time to brush up on your cooking skills, hoping to become a competitor on Chopped. But before you can become the next Chopped champion, it is important to know …read more