Food Safety Manual for the Food Service Worker
(Revised November, 2006)

Introduction
All food service workers are responsible for making sure that the foods they serve are safe and wholesome. This study guide is designed to give you a basic understanding of how you can store, prepare and serve food safely. Almost all foodborne illnesses can be prevented by following the procedures outlined in this guide. Please take what you learn here and use it in your workplace. Part A of this guide examines how to prevent bacteria, viruses, toxins, and chemical poisons from transferring into food while it is under your control. Part B examines ways you can control the growth of harmful bacteria and viruses that may already be present in the foods you prepare.

Part A: Keeping the Contamination Out
Personal Cleanliness Washing your hands thoroughly and frequently is the most important thing you can do to keep harmful germs out of the foods you prepare. Most of us first learned how to wash our hands as small children. Unfortunately, many food service workers fail to put what they ve learned into effective practice. Teach yourself to be aware of where your hands are at all times. Avoid bad habits like touching your hair or face, or wiping your hands on your clothes or apron. When you wash your hands, wash them thoroughly. Use hot water and soap, and scrub vigorously for at least 20 seconds, including forearms and under the nails. Use a paper towel or an air dryer to dry your hands. WHEN: • when you first arrive at work, and when you return to work after breaks • before you touch clean utensils or work surfaces • after you touch your face or mouth, after sneezing or coughing • after you touch raw eggs, meat, fish, or poultry • after you touch dirty dishes, garbage, or any other unclean surface • after you use the toilet • after you smoke • every time you change your job duty