BENEFITS OF FOOD

SAFETY
 FOOD SAFETY
 Food safety should be the primary concern when
preparing food commercially.

 Preventing serious food borne illness by understanding

and using safe food handling procedures is the main
benefit of food safety.

 Decreased food waste, a well-trained staff and continuing

to be able to operate a commercial establishment are
further benefits of food safety; but these should not be
considered above the promotion of public health and
safety
 WORKING WITH
FOOD SAFELY
 Purchasing, storing, preparing and serving food using
safe handling procedures will result in limiting the
chances of people acquiring food borne illness.

 Avoiding cross-contamination, especially when working

with raw meat or egg products is key in preventing
illness from these foods.

 Common illnesses that can occur are salmonella or

trichinosis poisoning resulting from improper handling
of chicken, eggs or pork. This type of poisoning can be
life-threatening.
 TESTING
REQUIREMENTS

 Food borne illness can be a serious public health hazard.

 For this reason, business workers are required by law to

have knowledge of food safety procedures.

 After reviewing the guidelines and taking a test, they are

issued a "food handler card" that proves understanding of
food safety practices.

 These tests are generally issued by the local health

department or a national organization .
 FOOD WASTE
 Not understanding food safety procedures cannot
only be a public health risk, but will also affect cost in
the form of food waste due to spoilage and
mishandling.
 Perishable goods must be kept refrigerated at 40
degrees F. or below. Hot foods must be kept at least
at 140 degrees or above.
 Foods that are pulled off the stove or line and cooled
must be brought down from 140 degrees to 40
degrees within four hours in order to be safe.
 This type of basic knowledge is essential to operating
a safe and efficient business enterprise.
 BETTER PRODUCTION AREA
MANAGEMENT

 Management that understands the benefits of food

safety will impart this knowledge to their staff, making
the entire operation run effectively.

 A staff that consistently uses safe practices will tend to

waste less food, create a better product and self-
monitor production procedure, allowing management to
focus on customer satisfaction and the business and
promotion of the enterprise.
 PUBLIC
HEALTH RISK

 A business enterprise that cannot meet the requirements of

a food safety inspection is at risk of losing its operating
license.

 The local Public Health Department is responsible for

assuring that business enterprise like restaurants and food
vendors follow safe food handling practices and will
routinely inspect the premises of all such operations.

 Repeated infractions can result in a permanent loss of

license from the city or county.
“Not responding is a response - we are equally
responsible for what we don't do.” 

― Jonathan Safran Foer