Food Safety Training
The goal of food safety is to serve safe food to Customers. When Team Members are properly trained and follow correct procedures/regulations, the risk of Customers becoming seriously ill due to improper food handling is greatly reduced.
What is the Food Safety 5?
Hazards that impact Guests’ health and safety fall into 5 categories: Health & Hygiene, Cross-contamination, Time & Temperature, Cleaning & Sanitation, and Pests. We call these categories the Food Safety 5.
Stop the spread of germs by excluding sick Team Members, washing hands and maintaining personal protective equipment.
Wash your hands when going from one task to another. After touching a potentially contaminated surface (i.e. the floor, trash cans, etc). After sneezing, coughing, or using a tissue. Before preparing allergen special orders. When gloves become torn or dirty. After using the restroom and again before you return to your workstation.
Eliminate biological, chemical, and physical contamination hazards; keep raw and cooked/ready-to-eat foods separate.
Cross-contamination occurs when harmful contaminants are transferred from one food or surface to a previously uncontaminated food or surface. It is vital to comply with all requirements to avoid cross-contamination and make Chick-fil-A a safe place for Guests to eat.
In the Restaurant, the biggest risk factor is transfer of contaminants from raw chicken to cooked/ready-to-eat food and from unrinsed to rinsed produce. When working with raw chicken always use yellow gloves & aprons, and do not leave the raw aisle until
Biological hazards are organisms, or substances produced by organisms, that pose a threat to human health. These harmful organisms are a major concern in food production because they cause most foodborne illness outbreaks.
Chemical contamination can occur in a variety of ways. Some examples are improperly storing & using chemicals & pesticides around food, or using non-food safe containers.
Food can be contaminated by presence of objects that make food potentially unsafe for Guests. Some examples of common physical contaminants are hair, hands & fingernails, adhesive bandages, jewelry & watches, insects, dirt & stones, pieces from plastic pouches & bags.
Store, hold, cook, cool, and reheat foods properly to stop the growth of germs
Avoid food being in the temperature danger zone - cook food to an internal temperature of 165 degrees. Hot food must be held at 140 degrees, cold food must be held at 40 degrees or below.
Keep all surfaces clean. Disinfect high-touch point surfaces to kill viruses and bacteria. Sanitize food contact surfaces to kill foodborne illness-causing organisms.
Keep disease-carrying pests away from the Restaurant and grounds.
Do not prop doors open. Keep interior cage door closed. Keep the restaurant spotlessly clean, especially drains & floors. Ensure rodent traps are kept where marked. Maintain the exterior of the restaurant pest-free.