Drag and drop into the kitchen all of the items listed on the right that impact your SafeFood© Handling.

Think: Look for Ways to Improve

Who and What Impacts Your SafeFood© Handling?

Drag and drop into the kitchen all of the items listed on the right that impact your SafeFood© Handling.

Management

All managers want you to work fast and efficiently while handling food safely.

Servers

Servers have direct contact with the customer and sometimes pass that pressure on to the kitchen.

Delivery person

When and how delivery people bring in the food deliveries can really make a difference.

Health Inspector

Even without the health inspector, regular self-inspections are a good way to make sure what you do is "up-to-code."

Kitchen Layout

Think about what is going to help the flow of food keep SafeFood©. For example do you have enough hand sinks and are they close to where employees work?

Time

We never seem to have enough of it, so we need to use it wisely. Don’t let the lack of time sell your SafeFood© handling short.

Supplies (gloves, paper towels)

Let your bosses know if the tools you need to handle food safely are running low in inventory so that they are there when you need them.

Maintenance crew

Equipment needs to work properly to be sure hot food is hot and cold food is cold.

You

You have a huge impact on food safety in your operation. When you handle food safely and encourage others to handle food safely, you are doing your job.

Dog/Cat

It might be fun to have a pet in the kitchen, but it isn’t a SafeFood© good idea.

Car

What you drive doesn't impact how you work with food.

Plant

Plants aren't usually in the kitchen because they may attract insects.

Servers
Time
Dog/Cat
Supplies (Gloves, etc)
You
Delivery Person
Car
Management
Plant
Kitchen Layout
Maintenance Crew
Health Inspector
Please enter your name.
Hello
Foodservice employees have many things to think about when it comes to doing their PART with food safety. Rethinking your routine regularly means considering the changes that have occurred to the people and things that impact food safety in your operation.
Great Job! Please proceed.

Resources

  • 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.

Think: Look for Ways to Improve

The "T" in Do Your PART stands for THINK. Continue to THINK about how you can improve your SafeFood© handling. Just because "it has always been done this way" doesn't mean that it couldn't be done a better and safer way. Do Your PART to think of ways to maximize your SafeFood© handling behaviors.