Pathogens: how to keep them out of the kitchen

Let's talk about pathogens -- the biological contamination that we need to keep out of the kitchen. When you join one of our classes, pathogens are one of the first things we talk about. We go over the four pathogens that can contaminate food and cause foodborne illness:

• Bacteria
• Viruses
• Parasites
• Fungi

Not only do we go over each one in detail, but we're also making sure to cover the really important aspect of: how do we prevent this from happening in our kitchen?! It really all comes down to good food service practices, comprehensive training, and awareness. If we're constantly monitoring time and temperature, making sure an employee stays home when sick, and purchasing food from safe sources...these pathogens are going to have a much harder time finding a foothold in our facilities.

If you're a link in the food handling chain -- head chef, cook, dishwasher, server, bartender, general manager -- its so important to have good food safety training and are aware of the severity of the risks pathogens pose to customers. Join one of our classes today, and you could be ServSafe® Certified before the big Valentine's Day rush!