Food safety tips

Aaron Mendiola

Hand Washing

People need to wash their hands before cooking or handling foods. Especially before you eat. If you don't wash your hands with hot soapy water, it can lead to food poisoning and it's miserable to get sick from that.


Wherever your at, your always touching stuff around you like door knobs, rails, etc. Imagine all the bacteria you can catch and then your touch your face or rub your eyes? You can get really sick if you do. That's why it's always important to wash your hands frequently, especially if there's something going around. Never replace hand sanitizer from washing your hands, your supposed to wash then apply hand sanitizer if you want too.


salmonella can be found in contaminated eggs, meats, and raw fruits. Salmonella's symptoms are diarrhea. vomiting. and dehydration. Salmonella can be so severe, it can make you go to the hospital and may require you to get antibiotics if it goes into your blood stream. That's why it's always important to make sure your fruits and vegetables are NOT raw and clean.

Cross Contamination

Cross Contamination is very easy spread bacteria. It happens when ready-to-eat foods are touching with raw foods and spreads germs. It always important to use different cutting boards for meats, and vegetables. If you do not, there's a high chance of getting food poisoning. ALWAYS KEEP FOODS APART.

Handling and preparing sea food

Whenever handling sea food, you have to make sure it's not expired. People usually go buy raw fish, shrimp, etc but they don't know where it's been or if it's even clean. if you buy sea food packages, It's usually best to buy them towards the end of your shopping trip. It should always remain frozen or in cold temperatures at all times.


Pathogens is any disease producing agent. Especially a virus or bacterium or other organisms, it's an infectious agent, a biological agent that causes diseases illness to its host.


Fat Tom explains what allows food borne pathogens to grow. Food. Activity. Time. Temperature. Oxygen. Moisture. This explains the way pathogens grow. Which can really be anywhere, whenever you don't wash your foods right.

Internal Cooking Temperatures

its very important to know at what temperatures to cook different foods. If you cook chicken, turkey, etc. you keep it cooking at 165 degrees (slow cooking). Ground meats and injected meats at 155 degrees. Pork, beef, veal, fish, & lamb at 145 degrees. Ready to eat foods cooked at 135 degrees.

Health codes

When opening a restaurant, it's always important to know all of the health codes. Making sure all employees wash their hands, the kitchen is sanitized, the tables are clean, the bathrooms are clean at all times making sure there's not running water and not soap at all times, making sure food is handled the proper way, etc. If the rules aren't followed, you can get demerits and bad reviews from the local food inspector and can possibly have you shut down.