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Food Safety Training

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by

Kris Ingmundson

on 3 August 2015

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Transcript of Food Safety Training

Let's start with the food itself!
Potentially Hazardous Food
Things that need to be under temperature control to be safe.
Cross Contamination
Following proper Food Safety practices is essential for our customers and for our business.

Our #1 Priority!
Personal Hygiene
Food Safety Training
We do not want to make our customers sick, and we all eat here too!
There are many bacteria and viruses that can be passed through food, and we do not want any of them to end up on our customer's plates.
It is your job; in fact, it is your
number one priority
to do everything you can to keep our food safe.
Temperature Danger Zone
Bacteria grow well between 40° and 135°F - the temperature danger zone.
We keep our cold foods below 41° and our hot foods above 135° in order to be safe.
When one food contaminates another...
Always wash, rinse, and sanitize equipment and utensils after working with one type of food, and before working with another.
Use the color coded cutting boards and use separate utensils for raw foods and cooked foods.
Wash your hands between tasks
When storing food in coolers, always make sure raw foods are stored below cooked and ready-to-eat foods
You must wear a hat or a hairnet
Long hair must be restrained
Your nails must be short and clean (no false nails or nail polish)
The only jewelry allowed on your hands and arms is one plain ring
If your facial hair is longer than half an inch, you will need to wear a beard net
Gloves are not a replacement for hand washing!
You must wear gloves whenever you are handling ready-to-eat food.
Change your gloves whenever they are dirty, torn, or whenever they have become contaminated
Remember, our customers and their safety always come first!
Meat, fish, dairy products, eggs, tofu, sliced melons, and cooked vegetables are some examples.
Your supervisor can show you the proper way to take temperatures
Full transcript