Every food establishment uses, processes, and sells food in different ways. However, the general issues and key principles of food safety remain the same, whatever the style of the operation. All food safety training programs should contain the "big three" factors that could cause food to become unsafe. Food must be kept out of harm's way from human errors, but if you don't train food workers about what they are, they won't know why these factors are so important to your operation. The Basic Principles of Food Sanitation (2 pages) provides guidance that can make us or break us in one or maybe two food handling mistakes.
Those basic three principles of food safety that we must train all managers and food workers about are:
- Personal Hygiene for Food Professionals
- Time & Temperature Control
- Cross-contamination Prevention
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