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Use soap and warm water for at least 20 seconds to wash hands before handling food and after handling raw meat or using the restroom.

Wear gloves when handling ready-to-eat foods, change them between tasks, and wash hands before putting on new gloves.

Store chemicals away from food areas, properly labeled and in original containers or containers that clearly indicate their contents.

Follow standardized recipes accurately to ensure consistent flavor, texture, and safety in menu items.

Use separate cutting boards and knives for raw meats and vegetables, and store raw meat below other foods in the refrigerator.

Use a three-compartment sink: wash with detergent in the first, rinse in the second, sanitize in the third, then air-dry.

Promote regular showering, clean uniforms, trimmed fingernails, and minimal use of perfumes or colognes in the kitchen to maintain personal hygiene.

Clean and sanitize food preparation surfaces before and after use with an appropriate sanitizer, following the manufacturer's instructions.

Label foods with potential allergens clearly and provide ingredient information to prevent allergic reactions.

Cool foods quickly by dividing into shallow containers, using ice water baths or ice paddles, and storing in the cooler.

Be aware of potential choking hazards and prepare foods in a manner that reduces the risk, such as cutting into smaller pieces.

Dispose of waste frequently, ensure bins are lined and covered, and wash bins regularly to prevent pests and odors.

Clean up spills immediately with the appropriate tools and sanitizing agent to prevent slips, falls, and cross-contamination.

Keep dry storage areas clean and dry, and store goods off the floor on shelving to protect from contamination and pests.

Seal openings, store food in pest-proof containers, use approved pesticides carefully, and maintain proper sanitation to prevent infestations.

Wear clean clothing, with hair restrained, and remove jewelry, to prevent physical contamination of food.

Wash and sanitize cooking utensils and equipment after each use and store them properly to prevent contamination.

Inspect deliveries for proper temperature, signs of damage or pest activity, and adherence to use-by dates upon receipt to ensure quality.

Regularly inspect food for signs of spoilage, including off-odors, sliminess, discoloration, or mold, and discard spoiled items.

Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours at temperatures between 0°C - 4°C (32°F - 40°F).

Implement policies that exclude or restrict employees with infectious diseases from working with food.

Thaw frozen foods in the refrigerator, under cold running water, or in the microwave (if cooked immediately) to prevent bacterial growth.

Ensure that foods are cooked to the correct internal temperature, e.g., 74°C (165°F) for poultry, to kill harmful bacteria.

Use a stock rotation system based on 'First-In, First-Out' (FIFO) to ensure older stock is used before newer stock, preventing waste.