Customers rely on food staff to provide food that is safe to eat and in a clean environment.

Food should be removed from "the danger zone" within two-four hours.

Ensure that food is free from contamination and will not cause a food poisoning incident.

Food-borne pathogens grow best in temperatures between 41 to 135 °F.

Understand the risks and follow specific safe food handling practices.

Foodborne pathogens require a slightly acidic pH level.

There are sufficient nutrients available that promote the growth of microorganisms.

As a food handler, you have legal and job responsibilities to ensure that you maintain food safety in the workplace.

Water is essential for the growth of foodborne pathogens; water activity.