Commercial Kitchen Food Safety
Welcome to the food safety training for all Mount Kato kitchen staff. This module covers essential principles to prevent foodborne illness and ensure the safety of our guests.
Why Food Safety Matters
Foodborne illness is a serious public health issue. A few simple practices can prevent most outbreaks. This chart highlights the most common contributing factors to food safety incidents.
Core Fundamentals
The Temperature Danger Zone
The "Temperature Danger Zone" is the range of temperatures from 41°F to 135°F where bacteria can multiply rapidly. Foods must be kept out of this zone to prevent bacterial growth.
DANGER ZONE
41°F - 135°F
Do not hold food in this range for more than 4 hours.
SAFE TEMPERATURES
Below 41°F or Above 135°F
Keep refrigerated or hot-held food at these temperatures.
What is Cross-Contamination?
Cross-contamination is the transfer of harmful bacteria from one food item to another. It commonly occurs when raw meat, poultry, or seafood comes into contact with ready-to-eat foods.
The Big 4 of Food Safety
Follow these four simple principles every day to keep food safe.
Personal Hygiene
Proper hand washing is the single most important step you can take to prevent the spread of germs. Follow this procedure every time.
Knowledge Check
Test your understanding of the material. Good luck!