Food Safety for Food Handlers

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Course Outline

  • Introduction

  • Introduction to Ensuring Adequate Cooking Temperatures

  • Function and Use of Thermometers

  • Calibrating a Thermometer

  • Temperatures, Times, and Thermometer Placement

  • Cleaning a Thermometer

  • Introduction to Preventing Contamination

  • What is Contamination?

  • Preventing Contamination During Receiving and Storage

  • Preventing Contamination During Preparation and Service

  • Preventing Contamination from the Environment

  • Preventing Contamination from People

  • Introduction to Preventing Bacteria from Multiplying

  • The Temperature Danger Zone

  • Keeping Cold Food Cold

  • Keeping Hot Food Hot

  • Proper Cooling Methods


  • USFDA Food Code


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English, Spanish, Farsi, Thai

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65 min

Learning Objectives

  • Identify the function and use of food thermometers during cooking.

  • Identify the steps in calibrating a food thermometer.

  • Recognize adequate cooking times and temperatures for a variety of foods.

  • Identify how to take a proper temperature.

  • Recognize when and how to keep food thermometers sanitized.

  • Define contamination, including the three types of contamination.

  • Identify how to prevent contamination during receiving and storage.

  • Identify how to prevent contamination during preparation and service.

  • Identify how to prevent contamination from the environment.

  • Identify how to prevent contamination from people.

  • Define the food temperature danger zone.

  • Identify foods that will and will not support the rapid growth of harmful bacteria.

  • Identify proper methods to keep cold food cold.

  • Identify proper methods to keep hot foods hot.

  • Identify methods to properly cool hot food for later service.

Lesson Description

This overview of slips, trips, and falls helps reinforce good behaviors for workers on how and where to avoid areas where these hazards can reside.


Recent statistics from the Congressional Accountability Office of Compliance indicate that employee falls are private industry’s third leading cause of workplace fatalities. Around 600 workers die from a fatal slip, trip, or fall, each year.


Believe it or not, most falls occur on flat surfaces like plant floors. Common causes are slippery areas, improperly stored items, foreign objects, and floor surface issues.


Reporting hazards you see in and around the workplace and following good housekeeping practices are the best defense against a serious fall for you or one of your co-workers. What is the ‘good housekeeping’ principle? It means that when a worker encounters a spill, or finds debris in a walkway, they first recognize the impact this material might have for colleagues negotiating the path, and then act immediately to clear the hazard. In general, good housekeeping means keeping all places of employment clean, orderly, and sanitary, including storerooms, service rooms, passageways, and bathrooms. Think of picking up trash on the floors at home or children’s toys left out on a staircase, and it is easy to understand the idea.


As part of good housekeeping practices, safety professionals should be able to answer “yes” to the following questions:


  • Do stairways and stairwells have smooth, continuous handrails and slip-resistant stair surfaces?

  • Is lighting adequate in work areas and passageways?

  • Is there proper drainage for wet processes and dry places to stand where practical?

  • Do exposed walking surfaces have sufficient texture or treatment for safe traction?

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