Completing a food safety course or food handler’s course online is an essential requirement for any kitchen job, from being a chef to putting the parsley on plates before you take them out to customers. Today we check out the 18 major guidelines that your food safety course online will teach you, to give you a head start on your study!

Business practices

Make sure that people who haven’t completed a food safety course online or other food hygiene course don’t enter the food preparation areas of your business
If there is a legitimate reason for people to be in the area, make sure they are supervised by someone who is trained in food handling

Employee guidelines

Every employee must thoroughly wash their hands with the approved technique before handling food, after going to the toilet, after smoking, after eating or drinking, and after touching their face or body.
Have employees wear hair nets

Hazardous foods

Make sure that all food handling staff know all of the hazardous foods, which include:
– Raw and cooked meats or foods containing meat
– Dairy products
– Seafood
– Processed fruits and vegetables
– Cooked rice and pasta
– Foods containing eggs, beans and nut
Change your food preparation implements (knives, cutting boards, etc) when switching between preparing one hazardous food and another, or from hazardous foods to non-hazardous foods.
Keep raw food away from cooked or ready to eat food, regardless of whether it is a hazardous food or not as described in your food hygiene course

Temperature guidelines

If you’re concerned about food being cooked properly all the way through, use a probe thermometer to check that the centre of the food has reached 75 degrees Celsius.
Keep colds foods cold, at 5 degrees or cooler, and hot foods hot, above 60 degrees C.
Don’t leave cooked food out to cool for more than an hour. Put it into the refrigerator once it has come down to an appropriate temperature.
Keep frozen food out of the ‘Danger Zone’, which your food safety course online will teach you about. It is best to thaw frozen foods in the fridge; or if they will be cooked thoroughly and immediately, under running water or in the microwave.
Temperature test any foods that you receive as deliveries – cold deliveries should be under 5 degrees Celsius.

Receiving food

Check that food you receive is in intact packaging without rips and tears.
Don’t allow your suppliers to deliver food supplies if nobody is there to check off the delivery
Visually inspect all food while it is being delivered, not afterwards.
Make sure any deliveries you receive are marked with a Use-By date, if applicable.

Buying canned foods

Make sure than tins of food have not swelled, aren’t dented or rusted, and don’t have damaged seams. Botulinum toxin, which causes botulism, can grow inside improperly canned or sealed foods.
Treated tinned foods which have been opened in the same way as fresh foods.

The post The 18 Major Food Safety Course Guidelines appeared first on Catering on the Move.