Keep Food Safe!

Food Safety Basics Safe steps in food handling, cooking, and storage are essential in
preventing foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In
every step of food preparation, follow the four guidelines to keep food safe: Clean—Wash hands and
surfaces often. Separate—Don't cross-contaminate. Cook—Cook to proper temperatures, checking with a
food thermometer. Chill—Refrigerate promptly.
Enter
Alliah

Meron pa bhe wait lang ha

Enter
Alliah

The 8 important food safety factors Train your staff on food safety Train your employees on food safety
so that they always know how to handle food properly to protect your customers. Educate staff on the
ingredients of your food products, such as allergens for example, in case they need to inform your
customers. Use trusted, food safety compliant suppliers Source your raw materials and ingredients from
trusted suppliers, who take food safety seriously, to ensure that you use only safe ingredients for
manufacturing your food products. Ensure correct food temperatures Make sure that all food is stored,
cooked, thawed, and re-heated at the correct temperatures set by food safety regulations. If applicable,
store food at the correct level of ambient humidity. Avoid contamination Establish food safety processes
that hinder foreign objects, such as plastics or glass, from entering your food products. Store food
correctly Besides storing food at the correct temperatures, it is essential to stock raw and cooked foods
separately. In addition, separate allergens from other food to avoid cross-contamination and potential
allergic reactions of your customers. Ensure high hygiene standards Clean and sanitize equipment,
cooking utensils as well as food preparation and storage areas regularly and thoroughly. Make sure that
staff always use clean clothes and aprons and wash their hands. Furthermore, ensure that staff, who
handle food products in your facility, stay home when they are sick.