Cross contamination, temperature, food-borne illnesses, cleanliness and personal hygiene are all tests for food service workers. Health Department certifications are required in order to prepare or serve food to the general public. These certifications are given after the sites are inspected and employees pass a battery of tests.Continue Reading
Tests for food service workers ensure that both preparers and servers are aware of potentially life-threatening mistakes in handling food. Workers are required to know at what temperatures different meats, cheeses, sauces, fruits and salads need to be kept, as well as at what temperatures raw foods need to be cooked. Cleanliness and personal hygiene are tested with questions related to hand washing, hair, nail polish, jewelry and gum chewing.
Food-borne illness knowledge is tested at-length. Employees must know what bacteria can live in each food, what viruses can be spread through foods, and in what conditions these pathogens breed. Employees are also tested on which illnesses are spread through mishandling versus which are spread through lack of personal hygiene and hand washing.
All food service locations are required to have an employee with a food safety certification on the premise at all times when serving the public, regardless of the size or type of business.Learn more about Business Resources