PART 1- FDHU FOOD SAFETY FOR FOOD SERVICE EMPLOYEES

It seems like you're referring to "Part 1" of a food safety training document for food service employees, possibly from the Food and Drug Administration (FDA) or a similar entity. Here’s an outline of what this part may typically cover:

### **FDHU Food Safety for Food Service Employees - Part 1: Basics of Food Safety**
1. **Introduction to Food Safety**
- Importance of food safety in food service establishments.
- Common foodborne illnesses and their impact on public health.

2. **Personal Hygiene**
- Proper handwashing techniques.
- Guidelines on wearing clean uniforms, hairnets, and gloves.
- Avoiding work when ill to prevent contamination.

3. **Preventing Cross-Contamination**
- Separating raw and cooked foods.
- Using color-coded cutting boards and utensils.
- Storing food properly to avoid contact between raw and ready-to-eat foods.

4. **Temperature Control**
- Understanding the danger zone (40°F to 140°F / 4°C to 60°C).
- Proper cooking, cooling, and reheating temperatures.
- Importance of using thermometers.

5. **Cleaning and Sanitizing**
- Difference between cleaning and sanitizing.
- Proper methods for washing dishes, utensils, and equipment.
- Sanitizing workstations and high-contact surfaces.

6. **Receiving and Storing Food**
- Inspecting food deliveries for quality and safety.
- Proper storage of perishable and non-perishable items.
- FIFO (First In, First Out) method for inventory management.

7. **Employee Training and Responsibility**
- Ongoing training to maintain high food safety standards.
- Encouraging employees to report any safety concerns.

Would you like me to expand on any of these sections or assist with creating training materials or a guide?