Food Handler Safety Training full length video

Foodborne illness is caused by contaminated foods and can lead to severe symptoms or death. Outbreaks result in lawsuits and business closures. The Person in Charge (PIC) is crucial for ensuring food safety and training employees on proper food handling to reduce the risk of illness.

Poor handwashing is a leading cause of foodborne illness. Proper handwashing involves wetting hands with warm water, applying soap, lathering for 10-15 seconds, rinsing, and drying with a paper towel. Hands should be washed after touching the face, raw meats, trash, or before and after wearing gloves. Handwashing sinks should only be used for handwashing.

Food handlers must not touch ready-to-eat foods with bare hands; use utensils or gloves. Hairnets, beard nets, aprons, and gloves prevent cross-contamination. Gloves must be changed after touching raw foods, garbage, or unclean surfaces. Jewelry (except plain wedding bands) should be removed. Cuts must be covered. Employees who are sick with symptoms like vomiting, diarrhea, or fever should not handle food and must inform the PIC.

Food establishments need sanitary designs, organized and clean facilities, and well-maintained restrooms with handwashing signs. Segregated prep areas prevent cross-contamination. Smoking is prohibited indoors. Equipment like refrigerators (41°F), freezers (solid frozen), and dish machines (180°F for heat sanitizing, proper levels for chemical sanitizing) must be functioning correctly. Sanitizer buckets and hand wash stations should be readily available.

Food handlers must have valid food handler cards at work. Even hosts who don't serve food need them. A respectful work environment fosters teamwork, where everyone's role is important for producing safe food. Communication of problems to the PIC or colleagues is essential.

Thermometers are crucial for food safety. Probe thermometers, commonly used for internal food temperatures, must be calibrated regularly using the ice point method (should read 32°F). Food products must be from approved sources, within expiration dates, and properly rotated (FIFO). TCS (Time/Temperature Control for Safety) foods need refrigeration (41°F, 45°F for eggs/shellfish) or hot holding. Rejected foods include swollen cans, water-marked boxes, ice crystals on frozen foods, spoiled items, expired products, unlabeled foods, and signs of pests.

Food must be stored at least 6 inches off the floor. Refrigerators need internal thermometers in the warmest area. Raw animal products must be stored below or away from ready-to-eat foods. Date marking is required for ready-to-eat foods held refrigerated for over 24 hours, with a 7-day discard limit including the prep day.

TCS foods require refrigeration for safety. Expired or improperly held TCS foods must be discarded. The temperature danger zone (41°F-135°F) is where bacteria thrive. Common TCS foods include raw animal products, dairy, eggs, garlic in oil, cut produce (melons, tomatoes), and cooked grains/vegetables.

Proper cooking kills microorganisms. Internal cooking temperatures: chicken 165°F; ground meat 155°F; steak, pork, fish, eggs 145°F. Cooked foods should not be stored near raw animal products. Hot foods must be held at 135°F or higher, and cold foods at 41°F or lower. Menus must have consumer advisories for undercooked items.

Cooling and reheating are high-risk. Foods must cool from 135°F to 70°F within 2 hours, then to 41°F within 6 hours. Reheating cooled food must reach 165°F within 2 hours, not using hot holding equipment. Unsafe thawing on counters should be avoided; use refrigeration, cold running water, or microwave if cooking immediately.

Cross-contamination occurs when germs transfer via utensils, cutting boards, or hands. Raw and cooked foods must be kept separate. Color-coded cutting boards and dedicated utensils for different food types prevent contamination. Countertops and cutting boards must be cleaned and sanitized after each use.

Food hazards are biological (germs like bacteria/viruses), physical (objects like hair, bone, jewelry, equipment parts), and chemical (cleaning products). Germs can be natural or spread by unwashed hands/dirty surfaces. Chemicals must be stored away from food prep areas to prevent contamination and clearly labeled.

Cleaning removes debris; sanitizing reduces germs. Dishwashing machines use chemical sanitizers or heat (180°F). Manual washing involves a three-compartment sink: wash (110°F soapy water), rinse, and sanitize (proper concentration for chlorine or quat, followed by air drying). Hands must be washed after handling dirty dishes.

Food contact surfaces that can't fit in sinks (tables, large equipment) need wash, rinse, and sanitize. Sanitizer buckets with test strips should be available, and cloths kept in the bucket. Cleaners and sanitizers must be labeled and stored away from food. Pest-free workplaces are essential; deny pests entry, food, and shelter. Professional pest control is needed for infestations.

Food truck vendors and caterers must follow the same food safety rules as traditional establishments. Vehicles and drivers must be licensed, and food handlers must have their cards. Equipment must be sanitized, temperatures monitored, and refrigerators working. Mobile units require handwashing and food prep sinks, proper water tanks, ventilation, and functional backup generators. Caterers must use appropriate containers for transport, segregate raw products, and monitor food temperatures regularly, including consumer advisories on menus.