Food Safety Certification: The Ins and Outs of Handling Food
Who knew there was so much information to be learned before you could handle food legally? If you think about it, you are the person responsible for handling things that people put into their body, so it makes sense that there would be such strict guidelines. Before you can get a job in the food industry, you’ll need to pass a food safety certification exam to prove that you have the knowledge needed to handle food properly . While there’s a lot of information to remember, a lot of it will seem like common sense once you read through it all. Plus, you’ve probably been practicing most of these guidelines while preparing your own food without even realizing it! Whether you’re an owner , a manager or an employee of a food establishment, you’ll need to know the food safety ccl schedule 2013 guidelines like the back of your hand. Ready to learn?
If you’re at home sick with the stomach flu, are you going to be the one to prepare a large dinner for 20 guests that night? Probably not. Common sense tells you that when you are sick with a contagious illness, you should stay far away from others in order to avoid spreading your germs around. The same is true for working around food. If you are exhibiting symptoms of a contagious illness, call out of work! Trust me, your boss will thank you. You shouldn’t go back into work and handle food until it has been 24 hours since your last contagious symptom has disappeared.
If you have an infected cut, burn or other wound on your hand or wrist, cover it up! Make sure it is properly washed (more on proper washing later), and cover it with both a band-aid and a food handling glove. Washing Your Hands
Think you can run your hands under the sink for a couple of seconds and call it a day? Nope, not in the food industry. Hand washing is strictly enforced, since hands can carry tons of germs that can be passed onto the food you are preparing. Proper hand washing consists of running hands under warm water and scrubbing with soap for at least 20 seconds. When you dry your hands, you should do so with a single ccl schedule 2013 use towel, paper towel or an air dryer. Never dry your hands with a towel or paper towel that someone has used before you.
You should always wash your hands: Before you begin working for the day After handling garbage After handling dirty dishes After using the restroom After handling raw food After cleaning or using any sort of chemicals Blowing your nose, sneezing or touching your hair or face After smoking After eating or drinking Before putting on gloves
When you should change your gloves: As soon as they get torn or become dirty Right after handling any raw meat Before starting a new task – regardless of how insignificant. ccl schedule 2013 If you’ve been tossing a salad with peanuts in it and then use the same gloves to serve someone’s pasta, those with severe peanut allergies can be negatively ccl schedule 2013 affected! The Causes of Foodborne Illness
If the employees of a food establishment don’t follow the food safety ccl schedule 2013 guidelines properly and their customers get sick, the establishment can get in a lot of trouble. It’s important to know what can cause foodborne illness and what you can do to prevent it from happening.
The Causes Inadequate handwashing. When in doubt, wash your hands. Did you wash your hands two minutes ago but you’re just putting gloves on now? Wash them again. Employees working while they’re sick. They cough > their germs get on the food > the customers get sick. Cross contamination of foods. If you’re using a fork to cook raw meet, forget about it, and then use that same fork to toss a salad, people can get violently ill. Inadequate cooking temperatures. Though we’ll cover proper temperatures later, many foods (especially meats) need to be cooked to a hot enough temperature to kill any harmful bacteria that may be residing in it. Inadequate temperature control. Allowing food to sit out for too long can allow harmful bacteria to begin growing.
Prevention Wash your hands!! This will never stop being stressed. ccl schedule 2013 Don’t work when ill. If you think you’re contagious, don’t take any risks. Don’t allow food to contaminate each other. Store meats and vegetables separately, and always ccl schedule 2013 properly wash utensils after they have come in contact with raw meat. Test the internal temperatures of all food before serving. Don’t allow food to become too hot or too cold. Proper Temperatures ccl schedule 2013
When food is being cooled or heated, those handling the food should make sure that it does not remain in the danger zone for too long. If any food has remained between these temperatures ccl schedule 2013 for over four hours, it is no longer safe to eat. When food remains ccl schedule 2013 in this range of temperatures, bacteria can grow at a much faster rate, increasing the risk of foodborne illness. Even though you can refrigerate or rehe
Who knew there was so much information to be learned before you could handle food legally? If you think about it, you are the person responsible for handling things that people put into their body, so it makes sense that there would be such strict guidelines. Before you can get a job in the food industry, you’ll need to pass a food safety certification exam to prove that you have the knowledge needed to handle food properly . While there’s a lot of information to remember, a lot of it will seem like common sense once you read through it all. Plus, you’ve probably been practicing most of these guidelines while preparing your own food without even realizing it! Whether you’re an owner , a manager or an employee of a food establishment, you’ll need to know the food safety ccl schedule 2013 guidelines like the back of your hand. Ready to learn?
If you’re at home sick with the stomach flu, are you going to be the one to prepare a large dinner for 20 guests that night? Probably not. Common sense tells you that when you are sick with a contagious illness, you should stay far away from others in order to avoid spreading your germs around. The same is true for working around food. If you are exhibiting symptoms of a contagious illness, call out of work! Trust me, your boss will thank you. You shouldn’t go back into work and handle food until it has been 24 hours since your last contagious symptom has disappeared.
If you have an infected cut, burn or other wound on your hand or wrist, cover it up! Make sure it is properly washed (more on proper washing later), and cover it with both a band-aid and a food handling glove. Washing Your Hands
Think you can run your hands under the sink for a couple of seconds and call it a day? Nope, not in the food industry. Hand washing is strictly enforced, since hands can carry tons of germs that can be passed onto the food you are preparing. Proper hand washing consists of running hands under warm water and scrubbing with soap for at least 20 seconds. When you dry your hands, you should do so with a single ccl schedule 2013 use towel, paper towel or an air dryer. Never dry your hands with a towel or paper towel that someone has used before you.
You should always wash your hands: Before you begin working for the day After handling garbage After handling dirty dishes After using the restroom After handling raw food After cleaning or using any sort of chemicals Blowing your nose, sneezing or touching your hair or face After smoking After eating or drinking Before putting on gloves
When you should change your gloves: As soon as they get torn or become dirty Right after handling any raw meat Before starting a new task – regardless of how insignificant. ccl schedule 2013 If you’ve been tossing a salad with peanuts in it and then use the same gloves to serve someone’s pasta, those with severe peanut allergies can be negatively ccl schedule 2013 affected! The Causes of Foodborne Illness
If the employees of a food establishment don’t follow the food safety ccl schedule 2013 guidelines properly and their customers get sick, the establishment can get in a lot of trouble. It’s important to know what can cause foodborne illness and what you can do to prevent it from happening.
The Causes Inadequate handwashing. When in doubt, wash your hands. Did you wash your hands two minutes ago but you’re just putting gloves on now? Wash them again. Employees working while they’re sick. They cough > their germs get on the food > the customers get sick. Cross contamination of foods. If you’re using a fork to cook raw meet, forget about it, and then use that same fork to toss a salad, people can get violently ill. Inadequate cooking temperatures. Though we’ll cover proper temperatures later, many foods (especially meats) need to be cooked to a hot enough temperature to kill any harmful bacteria that may be residing in it. Inadequate temperature control. Allowing food to sit out for too long can allow harmful bacteria to begin growing.
Prevention Wash your hands!! This will never stop being stressed. ccl schedule 2013 Don’t work when ill. If you think you’re contagious, don’t take any risks. Don’t allow food to contaminate each other. Store meats and vegetables separately, and always ccl schedule 2013 properly wash utensils after they have come in contact with raw meat. Test the internal temperatures of all food before serving. Don’t allow food to become too hot or too cold. Proper Temperatures ccl schedule 2013
When food is being cooled or heated, those handling the food should make sure that it does not remain in the danger zone for too long. If any food has remained between these temperatures ccl schedule 2013 for over four hours, it is no longer safe to eat. When food remains ccl schedule 2013 in this range of temperatures, bacteria can grow at a much faster rate, increasing the risk of foodborne illness. Even though you can refrigerate or rehe
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