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

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

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

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

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

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

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

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

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

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

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

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

Developing a Hazard Analysis and Critical Control Points plan specific to the menu to systematically prevent food safety hazards.

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

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

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.

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

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