®

Food Safety
Issues
Compiled by: Jessy Sadler,
Certified ServSafe® Instructor and Proctor

1
Improper Hand Washing
Wet hands with warm water, apply soap, and rub hands
together for a minimum of 20 seconds. Good hand hygiene

2
is the first line of defense in preventing foodborne illness.

3
Improper Sanitation
Same Cutting Board
Keep foodservice equipment
Use separate chopping boards
and surfaces clean using proper
and utensils for raw and
washing and sanitizing procedures.
cooked/ready-to-eat foods.

4
Improper Cooking Temperature
Ensure cooked items reach proper temperatures.
Ground and Whole Poultry: 165˚F Whole Cut Beef, Pork, Lamb: 145˚F
Ground Meat: 155˚F Vegetables, Rice, etc: 135˚F
Seafood: 145˚F

6
Washing Meat & Poultry

5
Confusing Labeling Bacteria in raw meat and poultry
Any food item not stored can spread to sink and countertops
in its original packaging causing cross-contamination. Instead,
must be labeled to avoid handle raw products properly and
confusion. Cooked products should cook to correct internal temperature.

10
be labeled with a “Use by” date.

7 9
Untrained Employees
Each kitchen staff member
should be regularly given
training and reminders
on proper cleaning and
sanitizing protocols.
Sick
Unsafe
Employees
Food Storage
Preparing
Raw foods, such as
Food
meat, should never
Food workers should be stored above
stay home when sick ready-to-eat foods
and for at least 24-48 like fresh fruit, salads,

8
Unsafe Food Holding
Keep hot food hot, and cold
food cold. Bacteria that cause
food poisoning multiply
quickest in the “Danger Zone”
– between 40˚F and 140˚F.
hours after symptoms or desserts. The raw
stop. Symptoms food may splash
include but are not or drip onto the
limited to: diarrhea, ready-to-eat food
fever, and sore throat. and result in cross-
contamination.