foodhandler

A foodhandler is a worker who handles, prepares, stores, or serves food in settings such as restaurants, cafeterias, catering operations, supermarkets, hospitals, and schools. The role is primarily concerned with food safety and hygiene, aiming to prevent foodborne illness and maintain product quality. Responsibilities are defined by local regulations and workplace procedures.

Typical duties include receiving and inspecting ingredients, proper storage with temperature control and stock rotation, washing hands and using gloves or other protective equipment when appropriate, preventing cross-contamination by using separate equipment and surfaces for different foods, preparing and cooking meals according to recipes and safety guidelines, portioning and serving ready-to-eat items, and cleaning and sanitizing workstations and tools. Foodhandlers monitor temperatures of perishable items, log temperatures when required, and report unsafe conditions or equipment malfunctions.

Training and certification: In many jurisdictions, basic hygiene training is required or highly recommended for foodhandlers. Courses cover personal hygiene, effective handwashing, glove use and hair restraints, safe food handling practices, cleaning and sanitization, pest awareness, allergen awareness, and accident prevention. Certifications may be issued as a certificate or card (for example, a Food Handler Card or ServSafe Food Handler) and typically require renewal after a specified period.

Regulatory variation: Rules and requirements vary by country and locality. Employers often implement their own food safety programs aligned with national or regional standards, such as HACCP-based practices, to support consistent safety across operations.

Impact: Competent foodhandlers contribute to safer dining environments, reduce waste, and help organizations meet legal obligations and consumer expectations regarding food safety and quality.