WEEK 3 Safe Food Preparation · WEEK 3 Safe Food Preparation Employee of the Week: Meet “Pryce”...
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WEEK 3 Safe Food Preparation Employee of the Week: Meet “Pryce” Managing Risk: 30 Years of Food Safety When you know how and where cross-contamination can happen, it is easy to prevent. “Pryce” is working towards a nomination for Employee of the Week. Here’s how you can get nominated too. Cross-contamination can happen at almost any point in the flow of food, including these four main areas: Tips from “Pryce” Receiving Ensure packaging is intact and clean Reject dirty, stained, or discolored food Make sure cans are not dented or rusty Reject items if you see signs of pests Preparing Clean and sanitize workstations and equipment before use and in between each product Don’t allow raw food to contact ready-to-eat food Prep raw meat, seafood, and poultry at different times than ready to eat food Serving Do NOT handle ready-to-eat food with bare hands Do NOT handle dishes and utensils by parts that touch food Never scoop ice with bare hands Cover food to protect from contaminants Storing Store in designated storage areas Store away from walls and 6” (15 cm) off the floor Wrap or cover food Store raw and ready-to-eat food separately WEEK 3 foodsafetyfocus.com ©2020 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe® and the ServSafe logo are trademarks of NRAEF. National Restaurant Association® and arc design are trademarks of the National Restaurant Association.
Transcript of WEEK 3 Safe Food Preparation · WEEK 3 Safe Food Preparation Employee of the Week: Meet “Pryce”...
WEEK
3 Safe Food Preparation
Employee of the Week: Meet “Pryce”
Managing Risk: 30 Years of Food Safety
When you know how and where cross-contamination can happen,
it is easy to prevent. “Pryce” is working towards a nomination for
Employee of the Week. Here’s how you can get nominated too.
Cross-contamination can happen at almost any point in the flow of food, including these four main areas:
Tips from “Pryce”
ReceivingEnsure packaging is intact and clean
Reject dirty, stained, or discolored food
Make sure cans are not dented or rusty
Reject items if you see signs of pests
PreparingClean and sanitize workstations and equipment before use
and in between each product
Don’t allow raw food to contact ready-to-eat food
Prep raw meat, seafood, and poultry at di�erent times than
ready to eat food
ServingDo NOT handle ready-to-eat food with bare hands
Do NOT handle dishes and utensils by parts that touch food
Never scoop ice with bare hands
Cover food to protect from contaminants
StoringStore in designated storage areas
Store away from walls and 6” (15 cm) o� the floor
Wrap or cover food
Store raw and ready-to-eat food separately
WEEK
3
foodsafetyfocus.com©2020 National Restaurant Association Educational Foundation (NRAEF). All rights
reserved. ServSafe® and the ServSafe logo are trademarks of NRAEF. National Restaurant
Association® and arc design are trademarks of the National Restaurant Association.
