When Food Handlers should Wash hands and change gloves
. . . Food Handlers must wash their hands properly before putting on gloves. Gloves are not a substitute for regular proper hand washing but food handlers should use in conjunction with proper hand washing to help reduce the chances for foodborne illnesses.. . . ....
read moreTCS Foods
TCS food is food that requires time-temperature control to prevent the growth of microorganisms and the production of toxins. These foods contains moisture and protein and has a neutral or slightly acidic pH. Most bacteria need nutrients such as carbohydrates or...
read moreHandwashing – When it is required
. .All food handlers working a a food prep area are required to wash their hands after using the restroom..and again immediately upon returning to any food production or food service area.Each time you wash your hands you must use the proper procedure. ...
read moreWhat is Alcohol and how is it Absorbed by the body
and how is it Absorbed by the Body? Louisiana Illinois Pennsylvania New York Alcohol is a chemical substance and central nervous system (CNS) depressant drug. The type of alcohol contained in beer, wine and distilled spirits is ethanol. It contains...
read moreCalifornia Food Handles and Alcohol Servers ATTENTION: Importance of Training
Food handler training and alcohol server seller certifications are extremely important. Establishment managers and owners should take note of why training servers is vital to the bottom line. If you are a server, you should be aware of the benefits of proper training....
read moreWhen a Food Handler Should Wash their hands
When a Food Handler Should Wash their hands Food handlers should wash their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and...
read moreHow a Food Handler can prevent Cross Contamination
How a Food Handler can prevent Cross Contamination Cross contamination occurs when a food handler allows bacteria and viruses to be transferred from a contaminated surface to one that is not contaminated. The bacteria and viruses can come from people, work surfaces...
read moreSafe Internal Cooking Temperatures for Food Handlers
. Safe Internal Cooking Temperatures All food handlers weather in a commercial kitchen or home kitchen should follow the list the minimum internal cooking temperature list below. 145°F for 15 seconds: Whole muscle cuts (beef, pork, fish), eggs for immediate service....
read morePathways of Alcohol
Alcoholism is a chronic and often progressive disease that includes problems controlling your drinking, being preoccupied with alcohol, continuing to use alcohol even when it causes problems, having to drink more to get the same effect (physical dependence), or having...
read moreFood Danger Zone (41 °F – 135 °F)
Leaving food out too long at room temperature can cause bacteria (such as Staphylococcus aureus,Salmonella Enteritidis,Escherichia coli O157:H7, and Campylobacter) to grow to dangerous levels that can cause illness. Bacteria grow most rapidly in the range of...
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