THE SAFE FOOD HANDLER
Safe Food Handler 1 THE SAFE FOOD HANDLER Only foodservice workers who are healthy and practice good personal hygiene should be allowed to work in your restaurant.
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ENGLISH -- Section 2 -- Microbial Hazards
www.foodsafetysite.comMicrobial Hazards 3 Controlling Bacteria The best way to prevent foodborne illness caused by bacteria is to implement food safety policies that:
CLEANING AND SANITIZING - Food safety
www.foodsafetysite.comCleaning and Sanitizing 1 CLEANING AND SANITIZING Cleaning and sanitizing procedures must be part of the standard operating procedures that make up your food safety …
FOOD SAFETY PLAN
www.foodsafetysite.comFood Safety Plan 1 FOOD SAFETY PLAN The goal of your restaurant’s food safety plan is to keep the food that you serve safe. The first step is to develop standard operating procedures (SOPs) that address personal hygiene,
ENGLISH -- Section 5 -- Thermometers - Food safety
www.foodsafetysite.comThermometers 3 5. If the temperature is not at 212oF (100oC), hold the calibration nut securely with a wrench or other tool and rotate the head of the thermometer until it reads 212ºF (100oC) or the appropriate boiling-point temperature for your elevation.
TABLE OF CONTENTS HOME CANNING FOODS FOR SPECIAL …
www.foodsafetysite.comLOW SODIUM CANNING Follow the instructions for preparing and canning low-acid vegetables for meats, poultry and seafoods, but omit salt. Canned meats, …
PURCHASING AND RECEIVING - Food safety
www.foodsafetysite.comSafe Food Handler 1 PURCHASING AND RECEIVING The flow of food is the steps that food goes through from the time the food is received until the time that it is served.
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