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Your Role In Keeping Food Safe
● Food safety hazards knowledge is only the beginning. Putting
this knowledge into practice is the key.
● The following steps will ensure a safe work environment and
safe food for your customers
● Be aware of possible problems. It is simple to prevent illness and
important that we apply the following practices.
The 4 keys to food
safety
1. Practice good
personal hygiene
2. Control time and
temperature
3. Prevent cross-
contamination
4. Clean and sanitize
food contact surfaces
Practice Good Personal Hygiene
DON´T share body bacteria and germs with
food.
All food handlers are required to practice good
personal hygiene to ensure the safety of the
food they serve
Control the Time
and Temperature of
Food
DON´T keep food in
temperatures that allow
bacterial growth for long
periods of time.
The temperature danger zone is
41F-135F
Temperatures below 41F or
above 135F slow the growth
of bacteria
Prevent Cross-
Contamination
DON´T transfer bacteria and
germs between surfaces
DON´T transfer bacteria and
germs between different
foods.
Pathogens can cause illness
● Cleaning removes visible dirt from a surface
● You must use food safe cleaners (see label)
● Sanitizing brings bacteria and harmful microorganisms to safe levels
● This means 99.99% reduction in pathogens on a surfacehttp://www.foodsafetysite.com/educators/competencies/foodservice/cleaning/cas1.html
Clean and Sanitize Surfaces Correctly
● All surfaces which will have contact with food must be cleaned and
sanitized

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The 4 keys to food safety

  • 1. Your Role In Keeping Food Safe ● Food safety hazards knowledge is only the beginning. Putting this knowledge into practice is the key. ● The following steps will ensure a safe work environment and safe food for your customers ● Be aware of possible problems. It is simple to prevent illness and important that we apply the following practices.
  • 2. The 4 keys to food safety 1. Practice good personal hygiene 2. Control time and temperature 3. Prevent cross- contamination 4. Clean and sanitize food contact surfaces
  • 3. Practice Good Personal Hygiene DON´T share body bacteria and germs with food. All food handlers are required to practice good personal hygiene to ensure the safety of the food they serve
  • 4. Control the Time and Temperature of Food DON´T keep food in temperatures that allow bacterial growth for long periods of time. The temperature danger zone is 41F-135F Temperatures below 41F or above 135F slow the growth of bacteria
  • 5. Prevent Cross- Contamination DON´T transfer bacteria and germs between surfaces DON´T transfer bacteria and germs between different foods. Pathogens can cause illness
  • 6. ● Cleaning removes visible dirt from a surface ● You must use food safe cleaners (see label) ● Sanitizing brings bacteria and harmful microorganisms to safe levels ● This means 99.99% reduction in pathogens on a surfacehttp://www.foodsafetysite.com/educators/competencies/foodservice/cleaning/cas1.html Clean and Sanitize Surfaces Correctly ● All surfaces which will have contact with food must be cleaned and sanitized