Category: Servsafe

According to the World Health Organization, approximately 600 million people annually fall ill from contaminated food. Following proper procedure is crucial to food safety, and knowing what are the 5 ServSafe steps to handwashing is a fundamental skill for food handlers and anyone concerned with personal hygiene.

According to ServSafe, chemicals are one of the three main types of food safety hazards, alongside biological and physical agents. Knowing which is a chemical hazard ServSafe focuses on is critical for any food handler, as improper use or storage can lead to serious illness or injury from contaminated food.

According to the CDC, roughly one in six Americans gets sick from foodborne diseases each year, making proper food handling crucial for public health. A primary component of food safety education, like that provided by ServSafe, focuses on identifying and properly managing Time/Temperature Control for Safety (TCS) foods to prevent such illnesses. A simple and common example of a TCS food is cooked rice.

According to the World Health Organization, roughly 1 in 10 people worldwide fall ill from contaminated food each year, and a common culprit is physical contamination. A classic and highly dangerous example of a physical contaminant in ServSafe is broken glass. This article will delve into what constitutes a physical contaminant, using broken glass as a focal point, and outline the best practices for prevention and response in a food service setting.