Thawing and Preparing Food, Preventing Cross-Contamination, Cooking Food and Beyond

Flow of Food Basics The cycle foods travel is called the Flow of Food, and foods must be kept safe at each step. The steps are: purchasing, receiving, storing, preparation, cooking, holding, cooling, reheating, and…

Measuring Food Temperature; Receiving Food; Food Storage

Allergens; Serving Food Safely; Preparing Food Safely; If Cross-Contact Occurs; If an Allergic Reaction Occurs; Personal Hygiene; Other Hand Concerns; Wearing Appropriate Things; Other Safe Practices; Handwashing

Safe Food Handling Foods are vulnerable to contamination at various stages within a foodservice establishment. Understanding safe handling practices keeps foods, staff, and guests safe. The Role of Food Handlers Foods risk contamination through human…

ServSafe Basics Review – Part 2: Measuring Food Temperature, Cooking to Internal Food Temperatures, Storage Safety, Chemicals

The manager’s primary focus is to prevent foodborne illness, which occurs when food becomes contaminated by something harmful. Contaminants can be biological, chemical, or physical. The Contamination Process Most contamination happens accidentally (but it is…

Review the basics: How People Can Help Keep Food Safe , Personal Hygiene, Illness, Time and Temperature, At-Risk Populations  TCS Foods, and RTE Foods