11 Key Takeaways and Activities

Key Takeaways

  • Foodborne illness is most often caused by cross-contamination of some form, and therefore effective steps must be taken to prevent the transfer of contaminants at every stage of the production process.
  • Temperature control is a critical way to manage food safety—by properly heating and cooling foods, and limiting the time potential hazardous foods spend in the danger zone.
  • Personal hygiene, equipment and tool cleanliness, pest control, and environmental sanitation are all areas to scrutinize when considering an operations ability to control cross-contamination.



1. Use the blank form, attached, to complete a food safety plan flow chart for a recipe or process of your choice. Remember to follow all of the seven steps when completing your flow chart.

2. Use the blank form, attached, to complete a cleaning schedule for your station or work area.



Icon for the Creative Commons Attribution 4.0 International License

Food Safety, Sanitation, and Personal Hygiene Copyright © 2015 by go2HR is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

Share This Book