It is important that safe food handling is practiced from the time food is received until the time food is served to the consumer.
Food handlers must thoroughly understand what a potentially hazardous food is prior to handling or contacting it. California Health and Safety Code defines potentially hazardous food as:
capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms that may cause food infections or food intoxications
In other words, food that has the potential to make a person sick.
A food handler's best friend is a thermometer. Without it, the following principles cannot be verified. When used effectively, the thermometer can help in "your mission" to provide safe food and prevent foodborne illnesses.
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Food Handler's Guide for Retail Food Facilities
Housing Inspection Bureau