What Are the Common Mistakes That Lead to Food Safety Violations?

What Are the Common Mistakes That Lead to Food Safety Violations?

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One of the most common violations is failing to wash hands properly. Employees must wash hands:

• Before handling food


• After using the restroom


• After touching raw meat, garbage, or money

Proper training, like the Probeit Food Handler Certificate program, emphasizes handwashing techniques and hygiene best practices.

Cross-Contamination

Cross-contamination occurs when bacteria from raw foods transfer to cooked or ready-to-eat foods. To prevent this:

• Use separate cutting boards and utensils for raw meats and vegetables


• Store raw foods below cooked foods in the fridge


• Clean and sanitize work surfaces frequently

Improper Temperature Control

Failing to maintain the right food temperatures can lead to bacterial growth. Key temperature guidelines include:

• Cold foods: 4°C (40°F) or lower


• Hot foods: 60°C (140°F) or higher


• Danger Zone: 4°C - 60°C (40°F - 140°F)

Certified food handlers understand how to properly store, cook, and serve food to maintain safe temperatures.

Ignoring Expiry Dates

Using expired or spoiled ingredients can lead to serious health risks. Food handlers must check labels, practice FIFO (First In, First Out) rotation, and discard any expired products immediately.

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