Discover published sets by community

Using tools like tongs, gloves, and deli paper instead of bare hands to handle food to minimize direct contact and contamination.

Ensuring foods, especially meats, reach a safe internal temperature to kill harmful bacteria.

Keeping records to trace food back to its source, which is critical in case of a foodborne illness outbreak.

Regularly cleaning and applying sanitizers to equipment and surfaces to eliminate pathogens.

Performing routine checks and servicing of kitchen equipment to ensure it operates safely and effectively.

Using separate equipment and surfaces for different types of foods, particularly raw meats and ready-to-eat foods, to prevent the spread of pathogens.

Implementing measures to prevent, detect, and eliminate pests that can contaminate food and spread disease.

Adhering to use-by and expiry dates for ingredients to ensure they are used when they are safe and at peak quality.

Choosing equipment and utensils that are easy to clean and sanitize, reducing the risk of food contamination.

Limiting the amount of time food is in the danger zone (between 40°F - 140°F) during preparation and service.

Cooling hot foods rapidly to prevent bacterial growth, using methods such as ice baths, shallow containers, and blast chillers.

Implementing strict handwashing protocols and policies about illness to prevent contamination by employees.

Choosing and managing suppliers who follow food safety standards to ensure that ingredients are safe upon delivery.

Presenting food in a way that maintains its safety, such as keeping items separate and using garnishes that are safe to eat.

Understanding and clearly labeling menu items for common allergens to prevent allergic reactions in customers.

Storing foods at correct temperatures and in designated areas to prevent spoilage and contamination.

Serving consistent portion sizes to ensure that cooking and storage guidelines can be uniformly applied.

Maintaining proper temperatures to prevent bacterial growth in foods, especially important for perishable items.

Reheating cooked foods to at least 165°F to kill bacteria that may have developed during storage.