Food Handler Guide for Restaurant

&  Home Cooking

The main purpose of this page is to help you prepare food that is safe to eat. Hazardous foods are able to support the growth of pathogenic micro-organisms or the production of toxins.

In every food preparation role of food handler is very important in prevention and control of illness, both as potential mishandlers of foods and as direct sources.

Did you know that most food poisonings are caused by temperature abuse during the storage of hazardous foods?

Most food poisonings can be traced back to one main cause the FOOD HANDLER!

Knowledge is power, so we want to inform and educate all food handlers and make them aware of proper food handling techniques and the minimum standards that should be followed in every cooking, food handling and related.

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Always keep in mind that foodborne illness is dangerous, time consuming and expensive for all people involved in the process.

Make sure you know all the rules and regulations for proper handling and sanitation. Do your duty properly and take full responsibility for your work.

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Did You Know?
Bacteria (especially E. coli) may be used to replicate DNA in the form of a plasmid. This DNA is often chemically modified in vitro then inserted into bacteria to select for the desired traits and isolate the desired product from by-products of the reaction. After growing the bacteria and thereby replicating the DNA, the DNA may be further modified and inserted into other organisms. More...
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Bacteria grow best in the temperature range between 4ºC and 60ºC. Temperature below 4ºC, and temperature between 60ºC and 74ºC, will not kill bacteria, but it will not allow them to multiply enough times to cause an illness. In order to kill pathogenic bacteria you need temperatures above 74ºC. Temperature is the easiest factor to control in order to prevent bacterial growth.
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Bacterial intoxication will typically have shorter incubation period than infection (with sudden onset), which usually only lasts one day and fever is rarely present. More...
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Improperly handled food and equipment, poorly washed dishes and multi-service articles have potential to spread pathogenic bacteria and open the door for dangerous foodborne diseases. More... FREE Recipes