1. Develop a food safety plan.
It should outline the steps that need to be taken in order to ensure that food is safe and free from contamination, such as the proper way to store, handle, and prepare food. The plan should also include guidelines for cleaning and sanitizing utensils and equipment.
2. Establish cleaning and sanitizing procedures.
This should include specific instructions for the proper way to clean and sanitize utensils, surfaces, walls, floors, and equipment. It should also address the frequency of cleaning and sanitizing throughout the day.
3. Implement proper food storage methods.
Food should be stored at the correct temperatures in order to prevent bacteria from growing on it. All perishables must be stored in a refrigerator or freezer that is set at the right temperature. All other items must be placed in sealed containers that are labeled with dates so they can be monitored for freshness.
4. Train employees in safe food handling practices.
Employees should receive training on how to properly handle and prepare food. Topics should include proper hygiene, avoidance of cross-contamination, cooking temperatures and times, and food storage guidelines.
5. Verify that all equipment is properly sanitized.
All utensils and equipment must be thoroughly cleaned and sanitized after each use in order to prevent the spread of bacteria. A designated person should check these items periodically to ensure they are being adequately maintained.
6. Regularly inspect the kitchen and food handling areas for cleanliness.
Areas, where food is prepared or stored, must be inspected regularly to ensure they meet standards for cleanliness, sanitation, and safety. Any issues should be reported immediately for corrective action.
7. Check cooking temperatures to ensure foods are cooked properly.
Food must be cooked to the proper temperature in order to kill off any harmful bacteria that may exist. A thermometer should always be used when cooking and checking food temperatures.
8. Require employees to wash their hands thoroughly.
Employees must wash their hands often and well, especially before handling food, after using the restroom, or after touching any potentially contaminated surfaces. Hand sanitizer can also be used as an additional safety measure.
9. Monitor the level of bacteria in refrigerated and frozen foods.
Bacteria can grow quickly on foods stored at improper temperatures for too long a period of time. It is important to monitor these items regularly to ensure they remain safe for consumption.
10. Discard any expired or contaminated food items.
Any food that has an expired date, has been handled incorrectly, or has come into contact with contamination should be discarded immediately in order to prevent the spread of bacteria and illness.