- 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.