how to safely handle food

Proper Food Handling: 6 Rules To Handle Food Safely

who this class is for

Restaurant staff and managers

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About this micro-class

Proper food handling practices are essential in preventing foodborne illnesses and maintaining food safety standards within your establishment.

Rules for Handling Food Safely

1. Personal Hygiene

All employees must wash their hands thoroughly with soap and water before handling food, after using the restroom, touching their face, or handling any potentially contaminated items.

Ensure that handwashing stations are equipped with soap, water, and disposable towels in convenient locations throughout the kitchen.

2. Cross-Contamination Prevention

Use separate cutting boards, utensils, and equipment for raw meats, poultry, seafood, and produce.

Implement color-coded cutting boards or other visual cues to distinguish between different types of food and prevent cross-contamination.

3. Temperature Control

Temperature control is crucial in preventing bacterial growth and foodborne illnesses.

Store perishable food items in refrigerators or freezers at appropriate temperatures to maintain their freshness and safety.

Use food thermometers to monitor the internal temperatures of cooked foods and ensure they reach safe minimum internal temperatures (e.g., 165°F/74°C for poultry, 145°F/63°C for beef).

4. Proper Storage Procedures

Follow guidelines for storing food items to prevent spoilage and contamination.

Store raw meats, poultry, and seafood on the bottom shelves of refrigerators or separate them from ready-to-eat foods to prevent drips and spills from contaminating other items.

Use a FIFO (First In, First Out) system to rotate food items and prevent the accumulation of expired or spoiled products.

5. Sanitization Practices

Maintain a clean and sanitary kitchen environment by regularly cleaning and sanitizing all food contact surfaces, equipment, and utensils.

Use approved sanitizers and follow manufacturer instructions for proper dilution and contact time.

Implement a schedule for deep cleaning and sanitization of kitchen equipment and storage areas to prevent the buildup of bacteria and contaminants.

6. Allergen Management

Be prepared to identify common food allergens present in your menu items and to recognize and handle allergen-containing foods with care.

Clearly label menu items that contain common allergens to alert customers with food sensitivities.

Follow procedures to prevent cross-contact between allergen-containing foods and other menu items, such as using separate cooking utensils and cleaning surfaces thoroughly.

Test your knowledge with a quick test and earn a free micro-certificate

Shop for etiquette, behavioral, and contextual signs

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