Introduction to Food Safety

Scope

Food safety applies to anyone who handles food, including food workers, managers, and even consumers at home. It covers all stages of food handling, from receiving and storage to preparation and serving.

Regulatory requirements

Food safety guidance is provided through:

• FDA Food Code
• Local health department regulations
• OSHA standards related to workplace safety

Definitions

• Pathogens: Harmful microorganisms (like bacteria or viruses) that cause illness
• Temperature danger zone: Range (typically 40°F–140°F) where bacteria grow rapidly
• Personal hygiene: Cleanliness practices to prevent contamination (e.g., handwashing)
• Sanitizing: Reducing microorganisms to safe levels on surfaces
• Food handler: Any person who prepares or serves food

Summary of requirements

In general, food handlers are expected to:

• Wash hands frequently and properly
• Keep work areas clean and sanitized
• Avoid working while sick
• Store food at proper temperatures
• Separate raw and cooked foods
• Use proper cooking and reheating methods
• Follow safe food handling procedures at all times