Systems of Food Safety Management Everything learned thus far can be applied to a food safety management system. These are practices and procedures that identify risks and hazards in your facility and ways to control…

Food Service Holding and serving are steps in the flow of food where food must continue to be monitored for time-temperature abuse and cross-contamination. Holding Food Holding food (like on a buffet) puts foods at…

Cleaning and Sanitizing

Food Preparation Preparation is the step in the flow of food where time-temperature abuse and cross-contamination can easily affect food safety. General Preparation Guidelines During the preparation step, staff must start with cleaned and sanitized…

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