Deciding to open a food business or a restaurant is not something that you can do overnight. For many people, it may be the result of years of planning and savings while for some food business owners, it is something that developed over a short period of time. Whatever way you pick, having a California food handlers card is something that you must own in order to ensure safe handling of food items and compliance with the legal regulations.
Here we bring to you some common things that you must keep in your mind as a professional food handler.
Training – We all know that “a little knowledge is a dangerous thing.” This makes it important to get proper training which is only possible with the help of a California state food handlers card. While the legislation requirements vary from one jurisdiction to another, the owner is required to provide all food handlers with both food safety training. The best part is that it can be take both online and offline.
Food Allergies – When you are running a food business, you would be commonly coming across the people getting sick due to food allergies. In fact, this is a very serious topic and it is mandatory for the food handlers to ensure taking proper care of it with the help of a California food handlers card. Remember that unlike the microorganisms, food allergens cannot be cooked out of a food. It is very important to have a detailed information to avoid food allergic and how to deal with them.
It’s easier to prevent a foodborne illness than respond to it – One of the best practices that the professional food handlers follow is to practice good personal hygiene. This may involve some of the basics like bathing daily, using mask and gloves while cooking, ensuring hygiene inside kitchen, etc. Remember that from farm to fork, foreign objects, the allergens and microorganisms can easily get into food, and it’s the job of a food handler to learn how to prevent food contamination. Having a California state food handlers card is the best way to ensure better safety of the patrons.
Delay – “The Temperature Danger Zone (TDZ).” Is a common term used when the food items that need to be kept inside a proper environment are not handled properly and not kept in a suggested temperature zone. The longer a food item remains in the TDZ, there are more chances for the bacteria to grow. When you have a California food handlers card, you have better knowledge on how to delay the growth of microorganisms by keeping hot food hot and cold food cold.
If you are a professional working in the food industry, having a California state food handlers card not just ensures proper handling of food, but also it ensures the safety of the patrons who can stay assured that proper hygiene is maintained inside the kitchen as well as the eating place.
