Food Safety, Sanitation, and Personal Hygiene

11 Key Takeaways and Activities

Key Takeaways

  • Foodborne illness is most often caused by cross-contamination of some form, and therefore effective steps must be taken to prevent the transfer of contaminants at every stage of the production process.
  • Temperature control is a critical way to manage food safety—by properly heating and cooling foods, and limiting the time potential hazardous foods spend in the danger zone.
  • Personal hygiene, equipment and tool cleanliness, pest control, and environmental sanitation are all areas to scrutinize when considering an operations ability to control cross-contamination.

Activities

  1. Complete a Food safety plan flow chart [.docx] for a recipe or process of your choice. Remember to follow all of the seven steps when completing your flow chart.
  2. Complete a Cleaning Schedule [.docx] for your station or work area.

License

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Food Safety, Sanitation, and Personal Hygiene by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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