Top Food Safety Practices Every Food Handler Should Know

By Author: Samira Ali
Total Articles: 2
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Food safety is paramount in the food industry, and Alberta is no exception. With a diverse culinary landscape and a bustling hospitality sector, it’s essential for food handlers to adhere to strict safety practices to protect public health. Here are the top food safety practices that anyone with a food handling certificate Alberta should know.

1. Personal Hygiene

One of the most critical aspects of food safety is maintaining proper personal hygiene. Food handlers should always wash their hands thoroughly with soap and warm water before handling food, after using the restroom, and after touching anything that could contaminate their hands (like money or dirty dishes). Additionally, wearing clean uniforms and maintaining neat hair can help prevent contamination.

2. Proper Food Storage

Understanding how to store food correctly is crucial. Food should be stored at appropriate temperatures to prevent bacterial growth. Perishable items should be refrigerated at or below 4°C (39°F) and should never be left out at room temperature for more than two hours. It’s also vital to keep raw foods separate from ...
... cooked and ready-to-eat foods to avoid cross-contamination.

3. Safe Cooking Temperatures

Cooking food to the correct temperatures is essential in killing harmful bacteria. For example, poultry should be cooked to an internal temperature of at least 74°C (165°F), while ground meats should reach 71°C (160°F). Using a food thermometer is the most reliable way to ensure food is cooked safely.

4. Regular Cleaning and Sanitizing

Food preparation areas must be kept clean and sanitized. This includes washing countertops, utensils, and equipment regularly to remove any potential contaminants. Food contact surfaces should be sanitized with appropriate solutions, and cleaning schedules should be followed rigorously.

5. Monitoring Expiry Dates

According to an expert offering food safety course Alberta, Food handlers should always check expiry dates and freshness labels before using ingredients. Using expired products can lead to foodborne illnesses. Additionally, implementing a “first in, first out” (FIFO) system ensures that older stock is used before newer items, reducing waste and ensuring freshness.

6. Understanding Allergen Management

With food allergies on the rise, understanding allergen management is critical. Food handlers should be trained to recognize common allergens (like nuts, dairy, and gluten) and avoid cross-contamination. Proper labeling of food items is also crucial, especially in establishments that serve customers with food allergies.

7. Continuous Education and Training

Lastly, ongoing education is vital. Food safety regulations and best practices can evolve, so participating in regular training and refresher courses can help food handlers stay informed about the latest standards and practices.

Adhering to these top food safety practices is not just about compliance; it’s about ensuring the health and safety of customers and the reputation of the food establishment. If you’d like to learn more about food safety or aim to be a food handler, opt for a course that comes with a food safety certificate in Alberta today.