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Failure to store food at the correct temperatures can result in foodborne illnesses. Compliance requires regular temperature checks and maintaining refrigeration equipment.

Not adhering to hand washing protocols can lead to the spread of contamination. Mandatory frequent hand washing and proper handwashing stations must be provided.

Cross-contamination can cause allergic reactions or illness. It's essential to use separate equipment for different types of food and to properly clean surfaces.

Untrained staff may contribute to health code violations. Personnel must receive proper training on hygiene practices and food safety standards.

Pests can spread disease and damage reputation. Regular inspections and a licensed pest control operator are required for compliance.

Improper waste disposal can lead to pest infestations and unpleasant odors. Garbage should be disposed of regularly and bins sanitized.

Sick employees can transmit illnesses to customers. Policies should be in place to exclude or restrict sick food handlers from working.

Exposure to allergens can cause severe reactions in sensitive guests. Staff should be trained to handle allergen-related requests and cross-contamination must be minimized.

Contaminated surfaces can lead to foodborne outbreaks. Surfaces must be cleaned and sanitized between uses, especially when switching between raw and ready-to-eat foods.

Incorrect PPE use can result in contamination of food. Employees must be provided with and trained to use proper PPE.

Incorrect thawing can lead to microbial growth. Foods should be thawed in a refrigerator, under cold running water, or as part of the cooking process.

Undercooking can result in harmful bacteria surviving. Food must be cooked to the minimum internal temperatures as recommended by food safety guidelines.

Not keeping cold foods at appropriate temperatures can cause spoilage. Cold food must be held at 40°F (4°C) or below.

Failure to keep hot foods at the right temperature can result in the growth of pathogens. Hot foods should be held at 140°F (60°C) or above.

Mislabeling or lack of date marking can lead to expired or misidentified food being served. Proper labeling with preparation and expiration dates is required.

Improperly cleaned dishes can be a source of contamination. A three-compartment sink or dishwashing machine meeting sanitation requirements should be used.

Stored chemicals pose a risk of accidental food contamination. Chemicals must be clearly labeled and stored away from food and food-preparation areas.

Unpreparedness for health inspections can result in fines or closure. Maintain health code standards daily and keep documentation organized.

Inadequate response to foodborne illness can exacerbate outbreaks. Have a plan for identifying, isolating, and addressing contaminated food.