Protect your team through clear Food Service Safety and Sanitation (Universities) instruction on sanitation practices and safe food handling.
The Food Service Safety and Sanitation (Universities) program builds practical awareness and supports consistent workplace decisions. Key outcomes include the ability to describe the reason and essential concepts of food service safety and sanitation, spot common risks and responsibilities related to food service safety and sanitation, and use the training guidance during routine work. The material also helps learners respond appropriately when questions or unsafe conditions arise. Practical examples connect the subject to routine tasks, expected procedures, and decisions employees may need to make on the job. Learners finish with a clearer understanding of what to look for, how to respond, and when to raise a concern or seek additional guidance.
University dining hall cooks, servers, dishwashers, catering staff, managers and student workers who handle food or clean food areas need food service sanitation training. Anyone who stores, prepares or serves food on campus affects foodborne illness risk. The 20-minute video is available in English.
University food service sanitation follows the FDA Food Code, a model code that state and local health departments adopt and enforce through inspections. Many jurisdictions modify it. The Food Code covers temperature control, employee hygiene, handwashing, cleaning and sanitizing, and pest control. Check which version applies locally.
The temperature danger zone for food is between 41°F and 135°F, where bacteria such as salmonella multiply quickly. Under the FDA Food Code, cold foods must stay at 41°F or below and hot foods at 135°F or above. Cool cooked food quickly and reheat leftovers thoroughly before hot holding.
Food service workers should wash their hands before starting work, after using the restroom, and after handling raw meat, poultry or eggs. Wash again after touching the face or hair, taking out trash, handling chemicals, eating or switching tasks. Gloves don't replace handwashing; wash before putting them on.
Cross-contamination in a food service kitchen is prevented by keeping raw meats away from ready-to-eat foods and storing them on lower shelves. Use separate or color-coded cutting boards and utensils. Clean and sanitize surfaces between tasks, and store cleaning chemicals well away from food.
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