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Basic Food Safety

This document outlines basic food safety practices for food handlers. It emphasizes that cleanliness is the most important factor in food safety. It discusses protecting vulnerable groups from foodborne illness, proper hygiene practices like handwashing and illness policies, safe food temperature control, avoiding cross-contamination, cleaning and sanitation procedures, and a top 10 list of food safety rules. Key points include washing hands frequently, keeping foods at proper hot and cold holding temperatures, avoiding bare hand contact with ready-to-eat foods, and cleaning and sanitizing all food contact surfaces.

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Jessa Rosales
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309 views3 pages

Basic Food Safety

This document outlines basic food safety practices for food handlers. It emphasizes that cleanliness is the most important factor in food safety. It discusses protecting vulnerable groups from foodborne illness, proper hygiene practices like handwashing and illness policies, safe food temperature control, avoiding cross-contamination, cleaning and sanitation procedures, and a top 10 list of food safety rules. Key points include washing hands frequently, keeping foods at proper hot and cold holding temperatures, avoiding bare hand contact with ready-to-eat foods, and cleaning and sanitizing all food contact surfaces.

Uploaded by

Jessa Rosales
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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BASIC FOOD SAFETY

By eFoodHandlers

A. The Importance of Food Safety


• CLEANLINESS is the most important factor in food safety.
• Food safety is essential to protect people from food-borne illnesses.
• The groups who are most susceptible to food-borne illnesses are the YOPI.
o Y – younger than 5 years old
o O – older than 65 years old
o P – pregnant women
o I – immune compromised
• Extra caution should be used when handling:
o Undercooked meats
o Oysters
o Undercooked eggs
o Sprouts
o Unpasteurized milk or juices

B. Health and Hygiene


• Biological contamination is caused by germs on our bodies and in our environment.
• NEVER WORK WHILE SICK!
• Good personal hygiene:
o Follow handwashing rules
o Keep fingernails trimmed
o Use hair restraints when needed (such as caps, hairnet)
o Wear proper work clothing
o Remove jewelry
o Always cover cuts and burns
o Store personal items away from food
• When to wash hands:
o Throughout the day even if hands “look clean”
o Before touching or preparing food
o After contamination from germs
▪ Sources of contamination:
• Using the bathroom
• Touching your face or nose
• Handling raw meat
• Sneezing or coughing
• Handling garbage or dirty dishes
• Handling animals
• Using chemicals
• Taking a break
• The 6 handwashing steps:
1. Wet hands
2. Apply soap and scrub
3. Rub for 10-15 seconds
4. Scrub back of hands and between fingers
5. Rinse hands
6. Dry with a disposable towel or dryer
• Avoid barehand contact with ready-to-eat foods. Use the following instead:
o Tongs or utensils
o Scoops
o Deli papers
o Single-use gloves
• In food preparation areas, never:
o Eat
o Drink from an open container
o Use tobacco

C. Temperature Control
• Two types of thermometer:
o Dial thermometer – for thick foods
o Digital thermometer – for thin foods
• Keep cold foods at 41°F (5°C) or less
• Keep hot foods at 135°F (57°C) or higher
• The temperature “Danger Zone” is between 41°F and 135°F.
• Food must not remain in the “Danger Zone” longer than 4 hours while being prepared.
• Hot foods must be cooled from 135°F to 70°F within 2 hours.

D. Avoiding Cross Contamination


• Cross contamination is caused by bacteria from raw meat spreading to other foods
• Always keep vegetables and meats separate.
• Always wash your hands after handling raw meat.
• Use separate chopping boards for fresh produce and raw meat.
• Proper food storage
o Store raw foods below ready-to-eat foods.
o Keep foods with a higher cooking temperature below foods with a lower cooking
temperature.

E. Cleaning and Sanitizing


• Cleaning and sanitizing is different. Cleaning uses soap and water to remove dirt on the
surface, while sanitizing uses chemical and heat to kill germs.
• Surfaces that “look clean” can still have germs. Sanitizing reduces these germs to safer
levels.
• Food contact surfaces should be washed, rinsed, and sanitized between each use.
• When washing dishes by hand, use the three-sink method:
1. Wash in warm water
2. Rinse in warm water
3. Sanitize
• Air-dry the dishes, do not use towel as this can contain germs.
• Store bowls upside-down, and store utensils and dishes in a clean dry area.
• Never touch a part of a dish or utensil that a guest’s mouth might touch.
F. The Foodworker’s Top 10
1. Don’t work when sick
2. Wash hands often
3. Avoid barehand contact with ready-to-eat foods
4. Keep hot foods above 135°F and keep cold foods below 41°F
5. Cook food to the proper temperature
6. Cool food from 135°F to 41°F within 6 hours total
7. Keep raw meat away from other foods
8. Wash, rinse, sanitize, air dry
9. Keep work areas and utensils clean
10. Ask your Person-In-Charge (PIC)

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