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More and more people are eating away from home each year, some due to convenience or recreation and others due to necessity. Whether dining in a fast food restaurant, a school foodservice, a hospital cafeteria, or a fine dining restaurant, people expect safe food and a clean environment.

Providing safe food requires careful attention by both cand employees. Since foodservice operations are characterized by high turnover rates, employee training often poses a challenge to managers.

The objectives of this manual are to 1) review basic aspects of food sanitation throughout a foodservice operation and 2) provide reference materials on food storage and other aspects of food safety.

THE HIGH PRICE OF FOODBORNE ILLNESS
Foodborne illness costs lives and money. Millions of people become sick each year and thousands die after eating contaminated or mishandled foods. Children, the elderly and people with weakened immune systems are especially vulnerable to foodborne illness.

New estimates for the cost of foodborne illness were released in 2010 and 2012. Scharff (2010; 2012) estimated the cost of foodborne illness in the U.S. to be $152 billion and $77.7 billion, respectively. Scharff included 30 identifiable pathogens plus foodborne illnesses for which no pathogen source can be identified in his estimate, while Hoffmann et al. (2012) estimated that illness from 14 major pathogens that account for more than 95 percent of the illnesses, hospitalizations and deaths in the U.S. cost $14.1 billion.

Daily Food service packhouse hygiene checklist

Food Safety Focus hosts content and events that heighten awareness about the importance of food safety education. Our experts stay on the cutting edge of food safety for the foodservice industry. The team is composed of individuals with diverse backgrounds in food service operations, regulatory affairs, industry suppliers, food manufacturing, and food science.

National Food Safety Month was created in 1994 by the National Restaurant Association to heighten the awareness about the importance of food safety education. Each year a new theme and free training activities are created for restaurants and the industry to help reinforce proper food safety practices and procedures.
What is Food Handling?
Food handling is the process of preparing food that is safe for public consumption. Essential to implementing safe food handling is that food handlers receive training on personal hygiene and sanitation, cooking and storing food at appropriate temperatures, and other safe food handling practices. An integral part of food safety, food handling should always be a priority.

Why is Food Handling Important?
Food handling is important because unsafe food handling can lead to outbreaks of foodborne illnesses (commonly known as food poisoning). According to the World Health Organization (WHO), foodborne illnesses can cause long-lasting disability and even death.

As a possible threat to public health and safety, food handling is closely monitored by government agencies across the world. Failing to pass routine inspections and not complying with regulations can result in involuntary shutdowns of businesses.

On the other hand, food service businesses that are consistent in following safe food handling practices may actively prevent cases of foodborne illness and gain the trust of their customers as a result. Additionally, these businesses avoid the chance of non-compliance with regulations and form better relationships with the local authorities and business partners in their areas of operation.

Food service  Food safety & management

4 Steps to Food Safety
How do you prevent food poisoning?
Did you know that an estimated 1 in 6 Americans will get sick from food poisoning this year alone? Food poisoning not only sends 128,000 Americans to the hospital each year—it can also cause long-term health problems. You can help keep your family safe from food poisoning at home by following these four simple steps: clean, separate, cook and, chill.

Clean: Wash Hands, Utensils, and Surfaces Often
Germs that can make you sick can survive in many places around your kitchen, including your food, hands, utensils, cutting boards, and countertops.

Wash your hands the right way:
Use plain soap and water—skip the antibacterial soap—and scrub the backs of your hands, between your fingers, and under your nails for at least 20 seconds. Need a timer? Hum the “Happy Birthday” song from beginning to end twice.
Rinse hands, then dry with a clean towel.
Wash your hands often, especially during these key times when germs can spread:

Food service Supplier Food Safety & management

Protecting your customers and coworkers from the risks of foodborne illnesses is essential to working in the foodservice industry. One of the most critical aspects of your job is ensuring that the food you serve is safe to eat.

Unfortunately, foodborne illnesses are a significant concern in the industry, with millions of cases occurring in the United States alone every year. At the global level, about 600 million, or one in every ten people worldwide, become ill after eating contaminated food.1 On top of that, 420,000 people die from food safety issues every year.

Beyond these sobering statistics, food safety issues lead to a serious loss of income and revenue–often in the form of recalls. While some recalls are related to matters outside of safety (such as misbranding), the vast majority (more than 50%) are due to product contamination or unreported allergens.2

Understanding food safety principles and implementing them correctly at work is the best way to prevent any unfortunate consequences of contaminated foods.

In this guide, we'll dive into the most critical aspects of food safety. We’ll also provide you with practical tips and best practices to keep everyone safe from the risks of contaminated foods.