The main objective of this session is to help you prevent food contamination. By the time the session is over, you will be able to identify food-borne hazards; follow 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 “Preventing Food Contamination” Matters:
- The Centers for Disease Control and Prevention (CDC) estimates that each year roughly 1 in 6 Americans get sick—that’s about 48 million people—128,000 are hospitalized, and 3,000 die of food-borne diseases. Without proper preventative measures, some of those people could be your customers.
- There are 31 pathogens known to cause food-borne illness. Pathogens are tiny microbes. You can’t see them, so you don’t know they are there. But if they are in food, they can be lethal.
- You play a very important role in preventing food contamination and food-borne illness. This means you need to understand what causes food to become contaminated and hazardous to health. You must also know how to prevent contamination so that customers don’t become sick when they eat in your establishment.
- 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 receiving, handling, and storage.
- Keep food service materials and equipment clean and safe.