Food Handler

A food handler is any person who directly handles food or works with food-contact surfaces, utensils or equipment in a food operation. The term includes more than cooks: employees in dishwashing, service, bar, catering, receiving and food production may all be food handlers when their duties involve food or food-contact items.

Examples of food handlers

• Cooks and prep staff: receive, prepare, cook, cool and portion food.
• Dishwashers: clean and sanitize utensils, pans and food-contact equipment.
• Servers: garnish plates, handle bread or serve ready-to-eat foods.
• Bartenders: cut fruit, handle garnishes and prepare beverages.
• Receiving and storage staff: inspect deliveries and move food into appropriate storage.

Food handler responsibilities

Food handlers must follow the operation’s procedures for handwashing, personal hygiene, illness reporting, temperature control, allergen management, cleaning and prevention of cross-contamination. They should understand the risks associated with their tasks and know when to stop work and report a problem.

Food handler versus food protection manager

A food handler performs tasks involving food and food-contact equipment. A food protection manager or designated supervisor may have additional responsibility for developing, implementing or verifying food-safety controls. Job titles and legal requirements vary by jurisdiction.

Chef’s tip: Train every employee whose duties can affect food safety, not only kitchen cooks. A server handling garnishes or a dishwasher cleaning a slicer can introduce or prevent contamination.

Key distinction: Food handler describes a person’s food-related duties; it does not automatically indicate a particular certificate or job title.