Food Safety Basics and the Role of the Food Handler
Why food safety matters
Foodborne illness is any illness caused by eating contaminated food. Contaminants are biological (bacteria, viruses, parasites), chemical (cleaners, pesticides, allergens) or physical (glass, metal, hair). Allergens are a special hazard: a tiny amount can cause a severe reaction, and the food may look, smell and taste normal. High-risk foods are moist, protein-rich foods that support microbial growth-meat, poultry, seafood, eggs, dairy, cooked rice, cut fruit and vegetables. Keep them out of the temperature danger zone, 4°C to 60°C (40°F to 140°F).
The food handler's job
You do not need to be a manager to prevent illness. Your job is to follow the operation's written procedures, monitor temperatures and times, record what you check, and report problems. Report symptoms such as vomiting, diarrhea, fever, jaundice or a sore throat with fever, and infected cuts. Do not work with food if you are vomiting or have diarrhea. Use safe water, approved suppliers, clean and sanitized utensils, and pest control.
Traps
Questions often suggest that a food is safe because it looks, smells or tastes normal. That is false: pathogens do not make food look spoiled. Another trap is thinking that food handlers are not responsible for records or reporting. A third is confusing cleaning with sanitizing. Also, "food poisoning" is not limited to restaurants; it can happen at home, at catered events or in institutions.
Worked example
A bowl of potato salad sits on a buffet for three hours at 22°C. It is high-risk and has been in the danger zone for more than two hours. Discard it; do not simply re-chill it. Rule of thumb: when in doubt, throw it out.