Poor personal hygiene practices serve as the leading cause of foodborne illnesses. Food establishments must be sure to promote a culture of food safety by developing an employee illness policy, proper handwashing procedure, no barehand contact policy with ready to eat foods, and informing staff.
All foods distributed in licensed food establishments must be obtained from approved sources that comply with applicable laws and regulations. All food shall be inspected upon delivery to ensure proper temperatures, overall satiation, and condition.
The Food and Drug Administration has established minimum internal cooking temperatures for foods to ensure pathogen counts are reduced to safe levels. Ensure metal stem thermometers are conveniently stored and accessible for employees to monitor final cooking temperatures.
Proper food storage in fridges and freezers.pdf
Cross contamination can occur from a variety of sources, including chemical and raw foods. To prevent the spread of harmful pathogens, all equipment and utensils shall be properly cleaned and sanitized. Ensure sanitizer solutions are monitored using their appropriate test strips. Low sanitizer concentrations will fail in effectively removing pathogens from surfaces, while high concentrations will leave a toxic residue.