Foodborne illnesses cost billions of dollars annually, but can be prevented through good hygiene practices. Foodservice sanitation certification teaches employees about danger zones, holding temperatures, safe service practices, cross-contamination, identifying hazardous foods, and cooking temperatures. Certification is required at all levels of government in the United States.
Every year, billions of dollars are spent by small and large restaurateurs, farmers and food producers due to foodborne illnesses. Most of these diseases can be avoided through good hygiene practices. Foodservice sanitation certification ensures that employees in the foodservice industry are not only aware of the dangers of foodborne illness, but are committed to providing services through safe and sanitary practices.
To earn this certification, an individual will need to take a course in food hygiene. Classes can vary in length, duration, and location; some are completed in 2-3 days, while others take a week or even a month. Several topics are usually covered, including the following:
Danger Zones: Indicates the temperature at which food is most likely to be in the form of bacteria. Although different places set the danger zone range slightly differently, most health experts say it is between 40° and 140°F (4° to 60°C).
Holding temperatures: Restaurants and food establishments prepare hot and cold foods and hold them before serving at a specific temperature. These numbers may vary based on local regulations, but most experts state that hot-keep temperatures should be above 135°F (57°C) and cold-hold temperatures at or below 4°C (4°F). 40°F).
Safe Service Practices: A large component of food sanitation certification teaches good personal hygiene behaviors. Food business workers are taught to wash their hands thoroughly and often and to minimize contact with bare hands. It is also continually emphasized that workers do not have to file a work report if they are ill.
Cross-contamination: Refers to practices that can accidentally contaminate food. Examples include using a cutting board for multiple purposes without properly washing it between, or using a knife or slicer without properly sanitizing items.
Identifying Hazardous Foods: Students are taught which foods are most likely to make people sick. Rice is one of the riskiest foods to withhold, due to its susceptibility to botulism. Other dangerous foods include dairy products, eggs and meats.
Cooking Temperatures: To obtain sanitation certification, students must know the required cooking temperatures for food. Again, this number will vary by location, but typically poultry should have an internal temperature of 165°F (74°C), beef and pork should reach 63°C (145°F), ground beef 155°F (68°C) and fish at 145°F (63°C).
In the United States, government regulation of food exists at three levels: local, state, and federal. At the state and local levels, health department inspectors and business regulators may share common duties or formulate joint standards of practice. At the federal level it is the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA). All governments require some level of certification for food industry employees. In some cases, only the manager or owner needs to be certified, but in other states, all employees are required to receive basic food safety training.
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