Food Handlers: Why Required? A Safety Guide

Stringent food safety protocols represent a cornerstone of public health, impacting entities ranging from local restaurants to large-scale catering services. Governmental regulatory bodies, such as the FDA (Food and Drug Administration), establish specific mandates concerning food handling practices, often necessitating certified personnel. Adherence to Hazard Analysis and Critical Control Points (HACCP) principles further dictates the need for trained staff in various operational environments. Therefore, a critical question arises for business owners and public health officials alike: why do some operations require food handlers, and what specific criteria determine this necessity within the broader framework of food safety management?

The Foundation of Food Safety: Protecting Public Health and Business Integrity

Food safety is not merely a procedural checklist; it is a fundamental imperative for any establishment involved in food service or preparation. It’s the bedrock upon which consumer trust and business sustainability are built. Neglecting food safety protocols can lead to dire consequences, impacting public health, damaging brand reputation, and resulting in significant financial losses. A proactive and comprehensive approach is essential, requiring a deep understanding of roles, environments, core concepts, regulations, and the proper utilization of tools.

Defining Food Safety: A Holistic Approach

Food safety encompasses a range of practices and procedures designed to prevent foodborne illnesses and ensure that food is safe for consumption. Its primary goal is to eliminate or minimize hazards that can cause harm to consumers, including biological, chemical, and physical contaminants.

This includes ensuring proper handling, preparation, storage, and service techniques throughout the entire food supply chain.

The Far-Reaching Impact of Foodborne Illnesses

The consequences of poor food safety extend far beyond individual discomfort. Foodborne illnesses pose a significant threat to public health. Outbreaks can sicken hundreds or even thousands of people, placing a strain on healthcare systems and leading to potential long-term health complications.

Furthermore, foodborne illness outbreaks can severely damage a business’s reputation, leading to decreased customer loyalty and significant revenue losses.

A single incident can erode years of trust. This can result in irreparable harm to a brand. In today’s interconnected world, negative publicity spreads rapidly, making proactive food safety measures crucial for long-term business survival.

Essential Elements of Effective Food Safety Management

Effective food safety management requires a multifaceted approach. It encompasses clearly defined roles and responsibilities for all personnel involved in food handling. This is from the kitchen staff to servers and managers.

It also requires a thorough understanding of the operational environments where food is prepared and served. This is in addition to critical food safety concepts such as cross-contamination and time-temperature control.

Compliance with relevant regulations and standards is non-negotiable. Providing the right tools and equipment is critical for maintaining a safe and sanitary environment. Each of these elements works in concert to create a robust defense against foodborne hazards, ensuring the safety and well-being of consumers and the continued success of food businesses.

Personnel and Responsibilities: The Backbone of Food Safety

Having established the fundamental importance of food safety, it’s crucial to recognize that its successful implementation rests squarely on the shoulders of the individuals involved. Each role, from the line cook to the owner, carries distinct responsibilities that collectively ensure the integrity of the food supply. Understanding these roles and their corresponding duties is paramount to building a culture of food safety.

Food Handlers: The First Line of Defense

Food handlers are, without question, the first line of defense against foodborne illness. Their direct contact with ingredients and prepared foods necessitates unwavering adherence to hygiene protocols.

Proper Handwashing: A Non-Negotiable Requirement

Effective handwashing is not merely a suggestion; it’s a non-negotiable requirement. Food handlers must meticulously wash their hands with soap and water for at least 20 seconds, particularly after using the restroom, handling raw foods, or touching surfaces that may be contaminated.

Preventing Cross-Contamination: Separating Risks

Preventing cross-contamination is another critical responsibility. This involves diligently separating raw and cooked foods, using dedicated cutting boards and utensils for each, and thoroughly cleaning and sanitizing all surfaces that come into contact with food. Complacency in this area can have dire consequences.

Chefs and Cooks: Guardians of Safe Preparation

Chefs and cooks bear the responsibility of ensuring that food is prepared and cooked to safe internal temperatures.

Adhering to Temperature Guidelines: Killing Harmful Pathogens

This involves using calibrated thermometers to verify that foods reach temperatures high enough to kill harmful pathogens. Furthermore, strict adherence to standardized recipes ensures consistency and reduces the risk of errors that could compromise food safety.

Following Standardized Recipes: Consistency and Safety

Standardized recipes should include detailed instructions on cooking times, temperatures, and proper handling techniques.

Servers and Waitstaff: The Interface with the Customer

Servers and waitstaff, while not directly involved in food preparation, play a crucial role in preventing contamination during service.

Proper Handling of Food: Preventing Secondary Contamination

They must handle food with care, avoiding touching surfaces that come into direct contact with the edible portions.

Communicating Allergen Information: Protecting Vulnerable Customers

Furthermore, they are responsible for communicating accurate allergen information to customers, safeguarding those with food allergies from potentially life-threatening reactions. Clear and concise communication is key.

Kitchen Staff: Maintaining a Sanitary Environment

Kitchen staff, including dishwashers and cleaning personnel, are responsible for maintaining a sanitary environment.

This includes properly washing and sanitizing dishes, utensils, and equipment, as well as keeping food preparation areas clean and free of pests. Their diligence directly impacts the safety of the food prepared in that environment.

Food Safety Managers: Overseeing and Implementing Protocols

Food Safety Managers are vital for overseeing compliance with food safety regulations. Their role includes: developing and implementing food safety plans, training staff, conducting regular inspections, and implementing corrective actions when necessary.

They must also stay updated on the latest food safety guidelines and best practices.

Restaurant Owners and Operators: Ultimate Accountability

Restaurant owners and operators bear the ultimate accountability for food safety within their establishments.

This includes providing adequate resources for training, equipment, and maintenance, as well as fostering a culture of food safety throughout the organization.

Health Inspectors: Ensuring Compliance and Public Safety

Health inspectors play an objective role in evaluating food safety practices.

They conduct regular inspections to ensure compliance with regulations, identify potential hazards, and enforce corrective actions when necessary. Their vigilance is crucial for protecting public health.

Customers and Consumers: Expecting and Supporting Safety

Customers and consumers also have a role to play. By expecting a high standard of food safety and reporting any concerns, they contribute to a culture of accountability and help to ensure that food establishments prioritize safety.

Trainers and Instructors: Building Competence Through Education

Trainers and instructors are essential for providing food safety training and certifications to food handlers and managers. They must be knowledgeable and skilled at conveying information in a way that is easy to understand and implement. Effective training is the bedrock of proactive food safety.

Operational Environments: Where Food Safety Matters Most

Just as the players in food safety are diverse, so too are the environments in which these principles must be rigorously applied. From the bustling kitchen of a high-end restaurant to the compact confines of a food truck, each setting presents unique challenges and demands tailored strategies to mitigate risk and ensure the safety of the food served. Understanding these nuances is paramount for any food service operation striving for excellence and regulatory compliance.

Restaurants: Navigating High-Volume Food Safety

Restaurants, by their very nature, are hubs of culinary activity, often dealing with a high volume of ingredients, diverse menu offerings, and a constant flow of customers. This presents a complex web of potential hazards, from cross-contamination during food preparation to inadequate temperature control in storage and cooking.

Effective strategies for restaurants include:

• Robust training programs: Equipping staff with the knowledge and skills to consistently apply food safety practices.

• Strict adherence to standardized recipes: Ensuring that cooking temperatures and times are consistently met.

• Implementing a comprehensive cleaning and sanitation schedule: Regularly disinfecting surfaces and equipment to prevent the spread of bacteria.

• Maintaining a well-organized kitchen: Separating raw and cooked foods to avoid cross-contamination.

Cafeterias: Institutional Rigor

Cafeterias, especially those serving schools, hospitals, or corporate environments, cater to a large and often vulnerable population. The stakes are high, demanding meticulous attention to detail and unwavering adherence to food safety protocols.

Key considerations for cafeterias include:

• Implementing stringent receiving and storage procedures: Ensuring that ingredients are fresh and stored at the appropriate temperatures.

• Monitoring food temperatures throughout the cooking and holding process: Preventing bacterial growth by adhering to time-temperature control guidelines.

• Conducting regular self-inspections: Identifying and addressing potential hazards before they escalate.

Food Trucks/Mobile Food Vendors: Regulatory Compliance in Compact Spaces

Food trucks and mobile vendors face a unique set of challenges due to their limited space and mobility. Adhering to strict regulatory requirements is crucial to ensure food safety in these compact environments.

Essential practices for food trucks include:

• Investing in properly sized and functioning equipment: Ensuring that refrigerators, cooking equipment, and handwashing stations meet regulatory standards.

• Implementing a system for safe water storage and disposal: Preventing contamination of food and surfaces.

• Regularly inspecting and maintaining the vehicle: Ensuring that it is clean, well-maintained, and free from pests.

• Complying with local health department regulations: Obtaining necessary permits and undergoing regular inspections.

Catering Businesses: Planning and Control at Scale

Catering businesses often handle large-scale food preparation and transport, which presents logistical complexities that demand meticulous planning and control. The risk of widespread contamination increases significantly with the scale of the operation.

Critical strategies for caterers include:

• Developing a comprehensive food safety plan: Outlining procedures for receiving, storing, preparing, transporting, and serving food.

• Training staff on proper food handling techniques: Emphasizing the importance of handwashing, temperature control, and preventing cross-contamination.

• Utilizing insulated containers and temperature-controlled vehicles: Maintaining safe food temperatures during transport.

• Ensuring proper setup and service procedures at the event location: Preventing contamination from external factors.

Grocery Stores (Deli, Bakery, Prepared Foods Sections): Retail Responsibility

Grocery stores with deli, bakery, or prepared foods sections operate as both retail outlets and food preparation facilities. Maintaining adherence to food safety guidelines is paramount in these environments to prevent contamination and ensure consumer safety.

Key considerations for grocery stores include:

• Implementing a robust system for monitoring food temperatures: Regularly checking and recording temperatures of refrigerated and hot holding units.

• Ensuring proper labeling and rotation of food products: Preventing spoilage and allergen-related incidents.

• Maintaining a clean and sanitized workspace: Regularly disinfecting surfaces and equipment to prevent cross-contamination.

• Training staff on proper food handling and preparation techniques: Emphasizing the importance of hygiene and temperature control.

Hospitals: Safeguarding Vulnerable Patients

Hospitals serve a particularly vulnerable population, making food safety an absolute priority. Strict protocols are essential to prevent foodborne illnesses that could further compromise patient health.

Essential practices for hospitals include:

• Implementing a hazard analysis and critical control points (HACCP) system: Identifying and controlling potential hazards throughout the food preparation process.

• Restricting access to food preparation areas: Preventing unauthorized personnel from entering and potentially contaminating food.

• Utilizing specialized equipment and procedures for preparing food for patients with specific dietary needs: Ensuring that food is safe and appropriate for each patient’s condition.

Schools/Daycares: Protecting Our Children

Schools and daycares have a responsibility to protect children, who are particularly susceptible to foodborne illnesses. Heightened measures are required to ensure the safety of the food served to young children.

Key considerations for schools/daycares include:

• Implementing strict handwashing policies: Ensuring that children and staff wash their hands frequently and properly.

• Avoiding potentially hazardous foods: Limiting the use of raw or undercooked foods, especially for young children.

• Providing age-appropriate food safety education: Teaching children about the importance of hygiene and safe food handling practices.

Nursing Homes/Assisted Living Facilities: Elderly Care and Food Safety

Nursing homes and assisted living facilities cater to elderly and immunocompromised individuals, requiring strict adherence to food safety practices. Residents are more vulnerable to severe complications from foodborne illnesses.

Essential practices for nursing homes include:

• Implementing a comprehensive food safety plan: Addressing the specific needs and vulnerabilities of the resident population.

• Providing specialized training for staff: Equipping them with the knowledge and skills to properly handle and prepare food for elderly residents.

• Monitoring residents for signs of foodborne illness: Promptly identifying and addressing any potential outbreaks.

Farmers Markets (Vendors Selling Prepared Foods): Oversight and Transparency

Farmers markets offering prepared foods require oversight to ensure the safety of these offerings. Consumers should be able to trust that the food they purchase is safe and has been prepared in accordance with proper standards. Oversight is essential

Considerations for farmers market vendors include:

• Requiring permits and inspections: Ensuring that vendors meet basic food safety requirements.

• Providing training on safe food handling practices: Educating vendors on the importance of hygiene, temperature control, and preventing cross-contamination.

• Ensuring proper labeling of food products: Providing consumers with accurate information about ingredients and potential allergens.

Pop-up Restaurants/Events: Consistency in Temporary Operations

Pop-up restaurants and events, while often exciting and innovative, present challenges in maintaining consistent food safety standards due to their temporary nature. Ensuring consistency can be a challenge.

Strategies for pop-up establishments include:

• Developing a simplified food safety plan: Focusing on the most critical aspects of food safety.

• Using disposable equipment and utensils whenever possible: Minimizing the risk of cross-contamination.

• Ensuring access to adequate handwashing facilities: Providing staff and customers with a convenient place to wash their hands.

• Obtaining necessary permits and licenses: Complying with local health department regulations.

Core Concepts and Risk Management: Understanding Food Safety Fundamentals

Just as the players in food safety are diverse, so too are the environments in which these principles must be rigorously applied. From the bustling kitchen of a high-end restaurant to the compact confines of a food truck, each setting presents unique challenges and demands tailored strategies. However, irrespective of the environment, a firm grasp of core food safety concepts is paramount.

This section delves into these foundational principles, emphasizing risk management strategies vital for preventing contamination and ensuring safe food handling practices across all operational scales.

Understanding Foodborne Illnesses

Foodborne illnesses, often referred to as food poisoning, are diseases resulting from the consumption of contaminated foods. These illnesses pose a significant public health concern, leading to discomfort, hospitalization, and, in severe cases, even death.

Common causes include bacteria (e.g., Salmonella, E. coli, Listeria), viruses (e.g., Norovirus, Hepatitis A), parasites, and toxins. Prevention hinges on implementing rigorous controls throughout the food handling process, from receiving and storage to preparation, cooking, and service.

Defining Food Safety: Scope and Objectives

Food safety encompasses a comprehensive system of practices and procedures designed to prevent foodborne illnesses and ensure that food is safe for consumption. It transcends mere regulatory compliance, representing a fundamental commitment to protecting public health.

The core objectives of food safety are:

• Preventing contamination of food at all stages.
• Controlling the growth and survival of pathogens.
• Eliminating hazards through proper cooking and processing.
• Maintaining sanitary conditions throughout the operation.

Cross-Contamination: A Primary Risk Factor

Cross-contamination occurs when harmful microorganisms are transferred from one food or surface to another. This is a major source of foodborne illnesses and demands meticulous attention to prevent its occurrence.

Separating Raw and Cooked Foods

One of the most effective strategies for preventing cross-contamination is to keep raw and cooked foods strictly separate. Raw meats, poultry, and seafood often harbor bacteria that can easily spread to ready-to-eat items.

Designated cutting boards, utensils, and storage areas should be used exclusively for raw and cooked foods to minimize the risk of transfer.

The Importance of Proper Cleaning and Sanitizing

Effective cleaning and sanitizing are essential for eliminating microorganisms from surfaces and equipment. Cleaning removes visible dirt and debris, while sanitizing reduces the number of pathogens to safe levels.

A two-step process involving thorough cleaning followed by sanitizing with an approved solution is crucial for maintaining a safe food handling environment. Pay close attention to equipment that comes into direct contact with food.

Time-Temperature Abuse: A Recipe for Bacterial Growth

Many harmful bacteria thrive in specific temperature ranges, often referred to as the temperature danger zone (typically between 41°F and 135°F). When food is held within this zone for extended periods, bacteria can multiply rapidly, increasing the risk of foodborne illness.

Preventing time-temperature abuse requires strict adherence to temperature control guidelines. Food should be cooked to safe internal temperatures, cooled rapidly, and held at appropriate temperatures to inhibit bacterial growth.

Personal Hygiene: The First Line of Defense

The hygiene practices of food handlers play a pivotal role in preventing contamination. Poor personal hygiene can introduce pathogens into food, leading to widespread illness.

Handwashing: The Cornerstone of Food Safety

Regular and thorough handwashing is the single most effective way to prevent the spread of microorganisms. Food handlers should wash their hands frequently, especially after using the restroom, handling raw foods, touching their face, or engaging in any activity that could contaminate their hands.

Proper Attire and Practices

Wearing clean uniforms or aprons, using hair restraints, and avoiding jewelry can further minimize the risk of contamination. Food handlers should also refrain from eating, drinking, or smoking in food preparation areas.

Managing Potentially Hazardous Foods (PHF) / Time/Temperature Control for Safety Foods (TCS)

Certain foods, known as Potentially Hazardous Foods (PHF) or Time/Temperature Control for Safety (TCS) foods, are more susceptible to bacterial growth than others. These foods typically have a high moisture content and are rich in protein.

Examples of TCS foods include:

• Meat
• Poultry
• Seafood
• Dairy products
• Cooked vegetables

These foods require stringent temperature control to prevent the proliferation of harmful bacteria.

Food Allergens: Awareness and Prevention

Food allergies are a growing concern, affecting millions of people worldwide. Allergic reactions can range from mild discomfort to life-threatening anaphylaxis.

Food service establishments have a responsibility to identify and manage food allergens effectively. This includes:

• Clearly labeling menu items with allergen information.
• Training staff to understand and respond to allergy-related inquiries.
• Implementing procedures to prevent cross-contact of allergens during food preparation.

Regulatory Framework and Standards: Navigating Food Safety Laws

Just as the players in food safety are diverse, so too are the environments in which these principles must be rigorously applied. From the bustling kitchen of a high-end restaurant to the compact confines of a food truck, each setting presents unique challenges and demands tailored regulatory oversight.

Navigating the complex landscape of food safety laws and standards is crucial for any food-related business. These regulations are designed to protect public health, ensure fair practices, and maintain consumer confidence in the food supply.

This section provides an overview of the key agencies, certifications, and laws that shape the food safety landscape. Understanding these elements is essential for achieving and maintaining compliance.

State Health Departments: Enforcing Food Safety at the State Level

State Health Departments play a pivotal role in the implementation and enforcement of food safety regulations within their respective jurisdictions. These departments are responsible for developing and enforcing food safety codes that often mirror or exceed federal standards.

They conduct routine inspections of food establishments, investigate foodborne illness outbreaks, and provide education and training to food handlers. Compliance with state regulations is mandatory for all food businesses operating within a particular state. These regulations often cover areas such as:

• Food handling practices
• Sanitation requirements
• Temperature control measures

These departments also issue permits and licenses to food businesses and have the authority to suspend or revoke these credentials for non-compliance.

Local Health Departments: On-the-Ground Enforcement and Community Oversight

Local Health Departments serve as the frontline enforcers of food safety regulations at the community level. Working in close collaboration with State Health Departments, these local agencies conduct inspections of restaurants, grocery stores, and other food establishments.

They actively respond to consumer complaints regarding food safety issues, conduct investigations into potential health hazards, and work closely with businesses to address any deficiencies identified during inspections.

Local Health Departments also play a critical role in educating the public about food safety practices. Their efforts help to foster a culture of food safety awareness and promote responsible food handling behaviors.

ServSafe: Training and Certification for Food Safety Professionals

ServSafe is a nationally recognized food safety training and certification program administered by the National Restaurant Association. Earning a ServSafe certification demonstrates that a food handler has a comprehensive understanding of essential food safety principles and practices.

The ServSafe program covers a wide range of topics, including:

• Foodborne illnesses
• Proper hygiene
• Temperature control
• Cross-contamination prevention

Many jurisdictions require food establishments to have at least one employee certified in ServSafe, highlighting the program’s importance in promoting a safer food environment.

National Restaurant Association (NRA): Resources and Advocacy for the Foodservice Industry

The National Restaurant Association (NRA) is a leading advocacy and resource organization for the restaurant and foodservice industry. Beyond ServSafe, the NRA offers a wealth of resources to help businesses comply with food safety regulations, improve operational efficiency, and enhance customer service.

The NRA actively advocates for the interests of the restaurant industry at the local, state, and federal levels. Their efforts help to shape policies that support the growth and sustainability of the foodservice sector.

Food Safety Modernization Act (FSMA): A Proactive Approach to Food Safety

The Food Safety Modernization Act (FSMA) represents a landmark shift in the approach to food safety in the United States. Enacted in 2011, FSMA aims to prevent foodborne illnesses rather than simply reacting to them.

FSMA gives the Food and Drug Administration (FDA) greater authority to regulate the way food is grown, processed, and transported.

Key provisions of FSMA include:

• Preventive Controls: Food facilities are required to develop and implement written food safety plans that identify potential hazards and establish preventive controls.

• Produce Safety: Establishes standards for the safe growing, harvesting, packing, and holding of produce.

• Import Safety: Strengthens oversight of imported foods to ensure they meet U.S. safety standards.

• Enhanced Partnerships: Fosters collaboration between federal, state, and local agencies to improve food safety oversight.

FSMA reflects a proactive approach to food safety, emphasizing prevention, risk assessment, and continuous improvement. Compliance with FSMA is critical for all food facilities operating in the United States and those that import food into the country.

Essential Tools and Equipment: Equipping Your Kitchen for Safety

Just as the players in food safety are diverse, so too are the environments in which these principles must be rigorously applied. From the bustling kitchen of a high-end restaurant to the compact confines of a food truck, each setting presents unique challenges and demands tailored regulations. However, regardless of the specific environment, certain core tools and equipment are indispensable for maintaining the highest standards of food safety. These are not merely conveniences; they are fundamental to preventing contamination, ensuring proper handling, and ultimately, safeguarding public health.

The Indispensable Thermometer

Perhaps no tool is more critical to food safety than the humble thermometer. Its function is simple: to verify that food reaches and maintains safe internal temperatures, effectively neutralizing harmful bacteria. Neglecting this step is not an option, but a gamble with serious repercussions.

Different types of thermometers are suited for various tasks, including:

• Probe Thermometers: For checking the internal temperature of cooked foods.
• Infrared Thermometers: For quickly assessing surface temperatures.
• Refrigerator/Freezer Thermometers: For continuous monitoring of storage unit temperatures.

Accurate temperature monitoring is crucial for both cooking and cooling processes. Failure to reach the recommended minimum internal temperature can lead to the survival of pathogens. Conversely, improper cooling can create a breeding ground for bacteria. Regular calibration is also essential to ensure accuracy.

The Ubiquitous Handwashing Station

Handwashing is the cornerstone of personal hygiene and a fundamental defense against cross-contamination. A properly equipped handwashing station is not simply a sink; it’s a dedicated area that includes:

• Hot and cold running water.
• Soap (preferably liquid and dispensed from a touch-free dispenser).
• Single-use paper towels.
• A waste receptacle.

These stations must be readily accessible to all food handlers and located in areas where food is prepared, served, or stored. Regular and thorough handwashing is non-negotiable. Employees must be trained to wash their hands at critical times, such as after using the restroom, handling raw foods, or touching contaminated surfaces.

The Power of Sanitizing Solutions

Cleaning removes visible dirt and debris, while sanitizing reduces the number of harmful microorganisms to safe levels. Effective sanitizing solutions are essential for maintaining a hygienic food preparation environment.

Common sanitizers include:

• Chlorine-based solutions.
• Quaternary ammonium compounds (quats).
• Iodine-based sanitizers.

It’s crucial to follow the manufacturer’s instructions for proper concentration and contact time. Test strips should be used regularly to verify the sanitizer’s effectiveness. Sanitizing solutions should be used on all food-contact surfaces, including countertops, cutting boards, and utensils.

The Efficiency of Commercial Dishwashers

Commercial dishwashers are not merely larger versions of household models; they are sophisticated pieces of equipment designed to thoroughly clean and sanitize dishware and utensils. They achieve this through a combination of high water temperatures and sanitizing chemicals. A properly functioning dishwasher is a critical component of any food safety program.

These machines typically have multiple cycles, including washing, rinsing, and sanitizing. Regular maintenance and calibration are essential to ensure optimal performance. Manual dishwashing, while sometimes necessary, is generally less reliable and more labor-intensive.

The Necessity of Refrigeration Units

Maintaining food at safe temperatures is paramount to preventing bacterial growth. Refrigeration units are indispensable for storing perishable foods at temperatures below 41°F (5°C). These units must be reliable, efficient, and equipped with accurate thermometers.

Overcrowding can impede airflow and compromise temperature control. Regular cleaning and maintenance are also crucial to ensure optimal performance. Walk-in coolers offer greater storage capacity and are ideal for larger operations. Regardless of the type, refrigeration units must be monitored regularly to ensure they are functioning properly.

The Importance of Personal Protective Equipment (PPE)

PPE serves as a barrier between food handlers and the food they are preparing, minimizing the risk of contamination. Common PPE includes gloves, hairnets, and aprons.

Gloves must be changed frequently, especially after handling raw foods or touching contaminated surfaces. Hairnets prevent loose hairs from falling into food. Aprons protect clothing from spills and splatters.

• The proper use of PPE demonstrates a commitment to hygiene and food safety*. It is essential that all food handlers are trained on the correct use and disposal of PPE.

So, while getting your food handler card might seem like just another hoop to jump through, remember it’s all about keeping everyone safe and healthy. Because foodborne illnesses are no joke, and that’s why some operations require food handlers to be certified. Understanding best practices really does make a difference in preventing them. Bon appétit, and stay safe out there!