Food Safety Education for Foodservice

Foodservice workers in restaurants, schools, healthcare facilities and other food establishments must follow proper food safety principles when receiving, storing, preparing and serving food.

Use of a self-inspection form can help food handlers evaluate their procedures for cooking, cooling, reheating and holding foods.  While workers realize that foods such as meat, poultry, fish and dairy products are potentially hazardous and have certain requirements for cooking and serving they may be unaware that fruits and vegetables must also be handled correctly.
Learn about proper care of fresh produce.

Special Facilities: Certain segments of our population such as the elderly and younger children are at higher risk for foodborne illness and extra precautions must be taken when handling food for these populations.

• Find out what to do in a child care facility
  
• Form for self-inspection in child care facilities

Temporary Food Service Vendors / Farmers Markets

Many restaurants and institutions provide food safety training programs for their workers. But managers and workers that operate from temporary or seasonal facilities may be unaware of the resources available to them for learning procedures that must be followed.
To learn more check out:

• UNL Extension Publication: Food Safety for Temporary Food Services
  
• Food Safety and Health Issues for Farmers Markets Vendors - Local Foods section
  • UNL Extension Publication: Food Safety for Farmers Markets