When it comes to putting food safety into practice, there is a lot think about. However, it’s important to pay attention and follow the correct food safety practices so you aren’t passing along a foodborne illness to your customers.
See how many health code violations the food handler does in this video.
This food handler in particular made many mistakes while preparing this meal, but here are the most essential safe food handling practices he should have implemented in order to safely prepare this dish.
Pests can get into food and spread pathogenic bacteria. On the first signs of rats or any other pests in your facility, tell your manager immediately so they can contact a pest control expert to eliminate them.
Don’t Leave TCS Foods Out
Don’t leave TCS foods (such as chicken) out for more than 2 hours to prevent temperature abuse. In the 3 hours this dish with chicken was left at room temperature in the temperature danger zone (between 40°F - 140°F), pathogenic bacteria had plenty of time to multiply to a dangerous level.
Cook TCS Foods To The Minimum Safe Internal Cooking Temperature
It is important to check the internal temperature of TCS foods with a thermometer to make sure it is at least to its recommended safe minimum internal cooking temperature.
Chicken, which is present in this dish, should be cooked to at least 165°F to ensure that the amount of pathogenic bacteria is reduced to a safe level before serving.
Wash Your Hands!
Wash your hands before handling food, after handling raw TCS foods, and after sneezing or coughing into your hands, just to name a few.
And in regards to the sneeze, if the food handler was feeling sick, he should have let his manager know, and possibly stayed home.
Want to learn more in depth about proper safe food handling procedures? Take our Food Handlers training course and get certified today.