The main objective of this session is to learn how to keep food safe and prevent food poisoning. By the time this session is over, you will be able to identify food-borne hazards; follow washing and hygiene rules; handle food service items safely to prevent contamination; receive, store, and cook food properly; cool, thaw, reheat, and dispose of food safely; and wash dishes and equipment correctly.
Why “Food Service Safety” Matters:
In food service, clean is not the same as safe. Hands can look clean, but if they’re contaminated with germs, they are not safe. Food can look and smell good, but if it is not handled properly, germs can contaminate it and make consumers sick. That’s why you need to know what you can do on the job to help prevent food poisoning.
- Wash hands often on the job.
- Don’t work when you’re sick.
- Keep food out of the danger zone.
- Follow all rules for safe food handling and storage.
- Keep food service materials and equipment clean and safe.