Show customers that your staff are Food Safety trained

With the public consciousness focused more than ever on safety, it is important to let customers know that you take Food Safety seriously!

This is why we have created a ‘badge’ for you to display to your customers that shows all your staff are Food Safety Trained.

Any company who uses and completes their Food Safety Training with Always Food Safe will receive the below image that they can use to put out on their social media channels to let people know that Food Safety is a top priority for the business.

How to End Temperature Abuse

With takeout and delivery becoming more popular as people limit the time they spend out of the house, food is even more at risk for temperature abuse. Cooking and storing food at the wrong temperature causes bacteria to multiply at a rapid pace and can lead to foodborne illness.

To prevent temperature abuse and protect your customers from foodborne illnesses, let’s look more at what temperature abuse is, how it happens, and how you can stop it.


What is Temperature Abuse?

Temperature abuse happens when cooked food is left out at room temperature for too long, and the temperature of the food drops into the temperature danger zone. It occurs either because of improper storage, cooking, or reheating.


The Temperature Danger Zone

The temperature danger zone is the temperature range in which foodborne bacteria can grow. The USDA says the temperature ranges from 40°F - 140°F

When food is in between these two temperatures bacteria can double every 20 minutes. The longer the food is left in the danger zone, the more the pathogens will multiply.


How Does Food End Up in the Temperature Danger Zone?

Knowing how food ends up in the temperature danger zone will help prevent temperature abuse. There are a few ways that food might end up in the temperature danger zone.

1.       Food not cooked to the correct internal temperature

If food is undercooked, then this can lead to food being in the temperature danger zone. Check the internal temperature to make sure that the food is cooked properly.

If you are unsure of cooking temperatures, check out our recommended internal temperature information sheet.

2.      Food not held at the proper temperature

Holding food at the correct temperature can be a challenge. Especially when it comes to delivery.

It’s important that your delivery drivers understand the importance of keeping the food at the correct temperature. Make sure that food is not left out for too long—putting food in the temperature danger zone and giving bacteria a chance to multiply.

In the kitchen, make sure your refrigerators and freezers are at the right temperature to avoid the temperature danger zone.

3.      Incorrect cooling or reheating of food

Food that is reheated must reach a minimum internal temperature of at least 165°F for 15 seconds. Reheating must be done rapidly, and the minimum temperature must be reached within two hours (although we recommend as soon as possible). Again, use a thermometer to make sure.

Freezing food must be stored at a temperature of 41°F or below. Like reheating, this must be done within 2 hours of cooking, but ideally as soon as possible.


Ways to Stop Temperature Abuse

The main way to protect against temperature abuse is to give your staff the correct training and tools to monitor the temperature of your food, both in and out of your establishment. It is your responsibility to provide the correct equipment and training to your staff.


Make sure that your staff is food safety trained and understands the process from start to finish when it comes to stopping temperature abuse.


Make sure everyone in your organization who needs access to a thermometer has one. This way food can be checked from the kitchen to the customer.

Temperature Logs

Make sure that your staff writes down the food temperatures to make others aware of the food that has been cooked. Having temperature logs also ensures that thermometers are being used and checked regularly.

Always Food Safe offers the following free downloads to help you monitor temperatures in your kitchen:

Learn more about temperature abuse as well as other food safety information by taking our food handlers course.

Always Food Safe has partnered with The Pineapple Academy to Help the Care Sector


Here at Always Food Safe we are delighted to have partnered with The Pineapple Academy to offer Food Safety Training in the Care & Senior Living industries.

Co-Founders, Tucker Graves and Greg Gorgone have said that they “want to be part of the solution in these difficult times.”

Greg continued by saying, “Our population is aging rapidly and the gap between supply and demand for skilled foodservice and hospitality workers in Senior Living will only widen.”

To help the overworked industry Pineapple are offering FREE Training courses to help your care facility.

Take advantage of these courses here:

Salaried Manager Training during the Coronavirus outbreak


As the Coronavirus continues to sweep across the USA and “Social Distancing” is becoming a standard operating procedure in America, the restaurant industry is being hit harder than most by this procedure.

With this in mind, it is important to make the best out of a bad situation and use this time where your establishment may be quieter or in worst case scenarios forced to shut down to make sure all your Food Protection Managers are trained and certified.

It is a mandatory requirement across the USA that there is at least one certified food protection manager on duty during hours of operation. Does your business comply with this?

If you don’t, then training and certification is essential

Staff can complete training in their homes:

All of our training is online, meaning that your managers can complete the mandatory training in their homes.

The training is video-based and will be far more engaging than other training programs out there.

Exams can be proctored at your location:

When it comes to getting certified all exams must be overseen by a proctor. Normally that means you have to send managers out to an exam center. With Always Food Safe you can proctor exams internally, meaning managers do not have to go to crowded exam centers to take their exams.

Training can save people’s lives

Excellent Personal Hygiene is the number 1 way to prevent the spread of the virus. So, training your staff on these essentials is not just mandatory, it could also save someone’s life.

Personal Hygiene in Food Safety

Good personal hygiene is important in most situations, but it’s especially crucial for food handlers in a kitchen setting. Proper food handling, which includes good personal hygiene, is an important element in food safety.

Good personal hygiene habits go a long way with customers. You are handling their food, and they want to see food handlers that look professional and put-together, as opposed to food handlers that follow poor hygiene habits.

But personal hygiene isn’t just about appearances—it’s about preventing food poisoning. Everyone carries a certain level of bacteria. Touching your eyes, mouth, nose, hair, or clothing, and then proceeding to touch food without washing your hands promotes the spread of that bacteria.

Here are some things to keep in mind when it comes to having good personal hygiene and avoid spreading bacteria from yourself to the food you are preparing.

Hand Washing

Following proper handwashing technique is of the utmost importance, as it prevents the spread of foodborne illnesses. Hands should be washed and dried before handling food and in between tasks such as taking out the garbage, handling raw foods, breaks, and touching clothing, hair, or face.

Correct handwashing involves the following steps:

  1.      Wet your hands with clean water and apply soap
  2.      Lather the soap
  3.      Scrub your hands for 20 seconds and make sure to get the back of your hands, between your fingers, and under your nails
  4.      Rinse off the soap
  5.      Dry your hands with a clean towel or hand dryer

Dirty Clothing

Dirty clothing can lead to cross-contaminationwhen bacteria transfers from the garment to the prepared food. Wear a clean uniform at the beginning of each shift and change when necessary. Dirty uniforms should be stored separately from clean ones and stored somewhere outside of the kitchen, and uniforms should be washed after use.

Disposable, single use gloves should be worn and changed frequently. If you have a cut on your hand, it needs to be completely covered with a bandage and cleaned regularly.

Overall Health

If you feel sick or have an illness that is contagious, you should not be handling food. It is incredibly easy to spread bacteria, especially with an illness that is easily transmitted through food.

If you’re experiencing symptoms such as:

  •        Vomiting
  •        Diarrhea
  •        Sore throat with fever
  •        Jaundice

you should not go to work until your symptoms are gone for at least 48 hours. Let your boss know when you are experiencing these symptoms, or other issues like a cold or contagious eye infection.


As a food handler, make sure you undergo proper training to understand safe food handling practices. Learn more through our online, video-based food handlers training course.

And learn more about personal hygiene and food safety through this video.