Food Safety Competencies for Educators Teaching Foodservice Workers

Regulations

1. Identify pertinent foodservice regulations.
2. Identify pertinent food regulations.
3. Explain how a foodservice regulatory inspection is conducted.

Receiving

1. Identify characteristics of a safe food supplier.
2. Give examples of standards for accepting and rejecting food shipments.

Temperature Control

1. Define "temperature danger zone."
2. Explain four methods for properly thawing potentially hazardous food.
3. State the required minimum internal cooking temperatures for potentially hazardous food including meat, poultry, eggs, and fish.
4. State the required minimum internal temperatures for reheating potentially hazardous food.
5. Explain why reheating does not always make food safe to eat.
6. Explain how minimum internal cooking temperatures are established.
7. State the required food temperatures for cold holding and hot holding of potentially hazardous foods.
8. Describe how to properly cool potentially hazardous food.
9. Describe how spores germinate and make improperly cooled food unsafe.

Personal Hygiene

1. Describe how to properly use single-use gloves.
2. Explain which types of single-use gloves may be used.
3. Identify what to do when a food handler is diagnosed with a communicable disease.

Foodservice Equipment

1. Explain how proper food equipment prevents foodborne illness.
2. Explain the proper installation, use, and maintenance of equipment.

Cleaning and Sanitizing

1. Define "cleaning" and "sanitizing" and the differences between the two procedures.
2. Explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
3. Describe how to test the strength of a chemical sanitizer.

Water Safety

1. Identify safe water sources.
2. Explain how to protect safe water sources from contamination.
3. Explain how water is tested for safety.

Chemical Safety

1. Define Material Safety Data Sheet (MSDS) and tell why it is important.
2. Identify poisonous or toxic substances that can contaminate food.
3. Describe how to properly store poisonous or toxic substances.

HACCP

1. Explain the basic principles of Hazard Analysis Critical Control Point (HACCP).  

If you have questions, contact Dr. Angela Fraser, Associate Professor/Food Safety Education Specialist, Clemson University, Clemson, SC.

Clemson University is an AA/EEO employer and does not discriminate against any person or group on the basis of age, color, disability, gender, national origin, race, religion, sexual orientation, or veteran status.

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