Food Safety Training Program (StateFoodSafety)

Cassano’s is committed to food safety — not as a checkbox, but as a core part of how we operate. This topic covers the framework we follow and what is expected of you.

Why Food Safety Matters

A single foodborne illness incident can harm customers, trigger a health department investigation, result in store closure, and permanently damage the Cassano’s name in the community. Food safety is not the health inspector’s problem — it is everyone’s responsibility on every shift.

The StateFoodSafety Program

Ohio requires food handlers to complete an accredited food safety training program. Cassano’s uses StateFoodSafety to fulfill this requirement. Managers are required to hold a current food handler certification card.

If you are moving into a management role, your manager will walk you through the certification process. The exam is online and covers the same principles taught in this training.

Core Food Safety Principles

Temperature Danger Zone

Bacteria multiply rapidly between 40°F and 140°F. This range is the Temperature Danger Zone.

• Cold food must stay at or below 41°F
• Hot food must stay at or above 140°F
• Food should never sit in the danger zone for more than 2 hours total
• When in doubt, throw it out — the cost of discarded food is far less than the cost of a sick customer

FIFO — First In, First Out

Older product is always used before newer product:

• When restocking, place new items behind existing items
• Check dates on everything you pull from storage
• If something is expired or close to expiring, tell your manager immediately — do not simply put it back

Labeling and Dating

Every food item placed in storage must be labeled with:

• The name of the item
• The date it was prepared or opened
• The use-by date (typically the prep date + the approved shelf life for that item)

Unlabeled food is treated as unknown — and unknown food gets discarded.

Cross-Contamination Prevention

• Raw proteins (meat, poultry) must never contact ready-to-eat foods
• Use separate cutting boards and utensils for raw and cooked items
• Wash, rinse, and sanitize surfaces between tasks when switching between raw and ready-to-eat items
• See L08 — Food Storage & Cross-Contamination for the full storage rules

Personal Hygiene and Illness

These are covered in detail in L09 and L10, but the core rule is:

• If you are sick with symptoms that can be transmitted through food, do not come to work
• Wash your hands properly and often

Health Department Inspections

Health inspectors can visit unannounced. They will look at temperatures, handwashing, labeling, storage order, cleanliness, and personal hygiene. There is no “preparing for an inspection” — the standard is the same every day.