Food Handling

The basics of food handling are clean hands and surfaces, separate foods, proper temperatures for cooking, and refrigerating promptly. Every employee should be well versed on your food handling policy.

To prevent cross contamination (the transfer of disease causing organisms from a contaminated surface to a previously clean surface), a good policy is that cooked product is never handled by hands. Likewise, utensils should be strictly categorized as either for raw products or for cooked products and should not be used interchangeably.

Next: Product Hold Times