Food handler safety training is necessary for anyone involved in the industry of preparing food, whether it’s the chef in a gourmet restaurant or someone working in the factory that makes M&Ms. Since very few people nowadays actually see where their food comes from or prepare their own food from scratch, the best that the government can do is to pass legislation that makes food handler safety certifications a must for those who prepare food for the public. This is allows us to relax, safe in the knowledge that whatever we put feed ourselves and our families is reasonable safe and won’t cause any serious disease like botulism or listeria.
Food handler safety precautions take on a special importance when we consider that food prepared in restaurants and food-processing plants is meant to be consumed by vast numbers of people. Any small slip could lead to dangerous bacteria entering the food and infecting many – the sinister thing about microorganisms is their ability to multiply quickly. That’s why a good home-cook won’t necessarily make a first-class caterer. When it comes to cooking for a big group, there are food handler safety guidelines that must be followed religiously.
First, it’s necessary to be prepared. You’ll need facilities such as enough stove stop space, large enough containers and preparation space. When you’re catering on site rather than cooking in a restaurant, you’ll also have to know whether there are facilities at the location for cleaning equipment, as well as toilets and wash stations for staff. Next, keep those microorganisms in mind. During the actual preparation and cooking of food, make sure that nothing that’s touched raw meat – the breeding ground for all kinds of parasites, many of which are capable of eating out a human brain – will touch clean utensils or anything that’s meant to be eaten raw or is ready-to-cook. Anyone who’s touched raw meat should wash and dry their hands after their tasks as well.
Be mindful of temperatures too. When storing food, store it below five degrees Celsius. Between five and sixty degrees, bacteria will thrive. When you’re cooking, make sure you cook it to the temperature that will destroy these bacteria. Be careful when partially cooking food – this can actually help foster the growth of bacteria since something warm and moist is the perfect host. When transporting food to a venue, you should also keep warm food warm and cold food cold. Finally, if you’re in doubt about any food item, throw it out – a little money lost and food wasted is nothing compared to the headaches you’ll get if any customers end up with food poisoning.
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