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What is Food Safety?Working in the restaurant and foodservice industry is not easy. You have responsibilities to your operation, your managers and coworkers, and your customers to be a part of and grow a foundation and process of food safety culture. But with a little planning, you can keep the food you serve safe from foodborne illness by preventing the five most common risk factors.

For more information and resources on food safety, visit:

foodsafetyfocus.com

Be on the lookout for these FIVE COMMON RISK FACTORS:

PRACTICING POOR PERSONAL HYGIENECoughing or sneezing on food or failing to wash hands correctly

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FAILING TO COOK FOOD CORRECTLYCooking food to the incorrect internal temperature

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PURCHASING FOOD FROM UNSAFE SOURCESPurchasing and receiving food from unapproved suppliers

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HOLDING FOOD AT INCORRECT TEMPERATURESHolding hot food at temperatures lower than 135°F (57°C)Holding cold food at temperatures higher than 41°F (5°C)

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USING CONTAMINATED EQUIPMENTFailing to wash, rinse and sanitize equipment and utensils between uses

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