Preventing Food Contamination (Spanish)

Course Description:

In food service, clean is not the same as safe. Hands can look clean, but if they’re contaminated with germs, they are not safe. Food can look and smell good, but if it is not handled properly, germs can poison it and make customers sick. Today we’re going to talk about preventing food contamination. We’ll cover all the key steps from good hygiene to proper food handling and making sure food service materials and equipment are clean and safe to use.

Why “Preventing Food Contamination (Spanish)” Matters:

At the completion of this course, the participant will be able to:

• Identify foodborne hazards
• Follow hygiene rules
• Handle food service items safely to prevent contamination
• Receive, store, and cook food properly
• Cool, thaw, reheat, and dispose of food safely
• Wash dishes and equipment correctly

Key Points:

• Wash hands often on the job.
• Don’t work when you’re sick.
• Keep food out of the danger zone.
• Follow all rules for safe food receiving, handling, and storage.
• Keep food service materials and equipment clean and safe.