Routine: Let's See How You Do
Test your knowledge on SafeFood© practices. After completing the quiz, you will have the choice to print your score, try again, or proceed to the next video.
- Remove your apron
- Put on gloves
- Wash your hands
- Wash your hands and change gloves
- Make sure the trash bags don’t rip open along the way
- Keep the dumpster lid open
- Leave your apron on
- Leave trash until the bags are overflowing
- it makes safe food handling harder
- it decreases safe food handling behaviors
- it adds more time to task completion
- it makes it easier to remember what to do
- To avoid attracting pests
- To prevent bad smells
- To avoid nasty looking dumpster area
- To make it convenient for trash pick up
- Routine: Make food safety a habit
- Rush: Get it done as fast as you can
- Rest: Take a break every 15 minutes
- Report: Report any menu changes
- Food Code 2009
- The Food Code is a model code and reference document for state, city, county and tribal agencies that regulate restaurants, retail food stores, vending operations and foodservice operations in institutions such as schools, hospitals, nursing homes and child care centers. The Food Code establishes practical, science-based guidance and enforceable provisions for mitigating risk factors known to cause foodborne illness.
- Iowa Food Safety Project
- Iowa State University Extension believes that resources are needed for consumers, foodservice operators, students and educators to access research-based, unbiased information on food safety and quality. The goal of the Food Safety Project is to: Develop educational materials that give the public the tools they need to minimize their risk of foodborne illness and disseminate food safety information.
- Integrated Food Safety Information Delivery System
- This web site is designed to serve the needs of food safety regulators by providing factual information for use with local food establishment operators.
- Training Resources
- The Iowa State University Extension and Outreach Hotel, Restaurant, and Institution Management program provides evidence based resources for food and lodging organizations.
Routine: Make Food Safety a Habit
The "R" in Do Your PART stands for ROUTINE. When foodservice employees were asked why they didn't always handle food safely, they often said they lacked good food safety habits in their routines. It is important to make food safety part of your routine so that it becomes a habit, something you no longer need to think about because you have done it so many times.