The list of disease-causing agents continues to grow, along with the number of foods linked to food-borne illness. One of the most important tasks you face is to train and teach employees the correct way to handle food. Learn to recognize any break in standard operating procedure that might endanger food safety. The leading factors that contribute to food-borne illness are temperature abuse, poor personal hygiene practices and cross contamination. When contaminated hands touch equipment, or utensils, remember they become contaminated. Effective cleaning of equipment reduces the chances of food contamination during preparation, storage and service. Human error will always be a factor; but training and proper equipment can help employees avoid a crisis.
OBJECTIVES
• Recognize any break in standard operating procedures
• Know the leading factors that contribute to food-borne illness
• Know how to prevent cross contamination
• Train and teach employees how to handle food they serve to the patients
