3. Cross contamination

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Employees should also wear clean clothing and hairnets when working in the kitchen and keep their work area clean at all times. Any employee with a food-transmittable illness should not handle or prepare food until they have fully recovered.

3. Cross contamination
Cross contamination occurs when germs from one item are philippine country code number transferred to another. This is usually accomplished through contact with contaminated surfaces, utensils, or hands.

To prevent cross contamination, always keep cutting boards and knives separate when cutting raw meat and other foods. Wash and sanitize all surfaces and utensils that come in contact with raw meat before using them for other foods.

Additionally, employees should avoid touching their face or hair when preparing food and should wash their hands if they accidentally touch it.

4. Insufficient cooking temperature
Cooking food to the proper temperature kills harmful bacteria and prevents foodborne illness. Each type of food has a minimum internal cooking temperature that it must reach to ensure safety.




For example, poultry should be cooked to an internal temperature of 165°F, ground beef should be cooked to 160°F, and seafood should be cooked to at least 145°F. Use a food thermometer to accurately check the temperature of your food. It is important to note that even if a dish appears to be fully cooked, it may not have reached the necessary internal temperature.