At each step in the flow of food through a food service establishment there are general food safety procedures that should be followed to help reduce the risk of contamination and mishandling and could consequently lead to foodborne illness outbreaks. The following are the basic procedures that help keep all food safe. We will be focusing on the foods that pose the greatest risk of causing a foodborne illness.
View a storyboard poster (PDF) courtesy of the Food and Drug Administration (FDA) - Protect People Everywhere: Wash your hands, Use gloves or utensils, Never work when you are sick.
