Content Overview
The first responsibility of all personnel in the restaurant is to protect guests and co-workers from contaminated or spoiled food. To do so, staff members must understand and consistently follow basic rules and procedures for food safety whenever food is handled. Keys to controlling microorganisms that cause disease include washing hands, avoiding cross-contamination, minimizing the time that food is in the temperature danger zone, and using the FIFO (first in, first out) method of food storage.