|  | Public Health Safety | Food Safety

Food Hygiene Training Requirements

Food managers, caterers and other food handlers must receive food hygiene training. This instruction teaches how to safely handle, cook and store food, and how to have a clean food establishment. Germs can spread quickly because of food that is contaminated or a dirty preparation station. After food hygiene training is complete, food handlers receive a certificate, which shows that they know how to safely work with food.

  1. Essentials of Food Hygiene

    • Working around food requires excellent hygiene, such as hand washing, keeping uniforms and clothing clean, and covering cuts and sores. Those dealing with food must inform their supervisors of any skin, bowel, nose, stomach or throat trouble, and problems must be reported before starting work. Other essentials that are taught are not to eat or drink in a room with food, the importance of keeping raw foods separate, and not preparing food too early before serving it.

    Bacteria and Microorganisms

    • Bacteria and microorganisms contaminate food. Those preparing to work with food will learn about the different food poisoning microorganisms, common food hazards, cross-contamination, washing produce, and pest control. In addition, information about heating and cooking temperatures is given. When cooked, beef should have an internal temperature of 160 F, chicken—156 F, and seafood—140 F.

    Health Inspection Basics

    • The course also teaches about health inspections, which are routine, along with complaint inspections. Routine inspections are unannounced so that the health inspector can ensure that the food establishment complies with the local food regulations. Employee hand washing and trash cans are part of this inspection. Complaint inspections occur when a customer becomes sick or complains about unsafe food practices. The health inspector checks to see that such conditions exist within the food establishment. Follow-up inspections occur after finding violations. The health inspector could come back in as little as two weeks to see if the food establishment has followed regulations.

Food Safety - Related Articles