The Centers for Disease Control and Prevention has stated that the majority of reported foodborne outbreaks were caused by the mishandling of food within the retail food industry. With this in mind, the Department has developed this basic food handling guide to assist your operation in maintaining food safety and to decrease the incidence of foodborne outbreaks.
The goal of this online manual is to provide each food handler with the necessary fundamental tools of food handling and general sanitation.
The fundamental principles of food protection and methods of identifying the reasons for bacterial growth will be reviewed, and a list of the most common foodborne pathogens is provided. It is formatted to take you through the flow of food within your establishment (i.e., receiving through serving). Sanitization methods and practices are reviewed along with general sanitation principles. In addition, you will be introduced to the Department's Truth-in-Menu and Consumer Protection inspections.
A food handlers quiz has been included for your convenience. This quiz will help to evaluate your understanding of the material covered.
Also included for your information is a summary of the Department's policy on the Food Handlers Certification Program and a Tuberculosis Advisory.
The food service industry is one of the largest industries whose responsibility to the consumer lies not only with the owner or manager of a facility, but also with the food handler. By reviewing this handbook and applying the food safety principles, you should be well on your way to serving safe food.
Should you need additional information on food safety or regulations, contact your local Environmental Health Office or visit our links page.
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