What conditions other than these six should be considered to keep food safe?
- Proper storage temperatures: ensuring that perishable foods are kept at proper temperature to prevent bacterial growth.
- Proper handling and hygiene: maintaining proper hygiene practices and procedures when handling and preparing food.
- Cross-contamination prevention: avoiding cross-contamination between raw and cooked foods to prevent the spread of bacteria.
- Allergen control: taking steps to prevent allergen contamination and ensuring that allergens are properly labeled on food products.
- Cleaning and sanitation: regularly cleaning and sanitizing food preparation and storage areas to prevent the growth of harmful bacteria.
- Employee training: providing proper training for staff on food safety practices and procedures to ensure that they are knowledgeable and compliant with food safety regulations.