Maintaining proper temperature control is critical to preventing foodborne illness. Bacteria thrive in the "danger zone" between 40°F and 140°F. To ensure food safety, keep cold foods at or below 40°F and hot foods at or above 140°F.
Use a calibrated thermometer to regularly check the temperatures of philippine country code number refrigerators, freezers, and prepared foods. Also, never leave perishable foods at room temperature for more than two hours, or for more than one hour if the temperature is above 90°F, because bacteria can multiply rapidly in these conditions.
FIFO
The First In, First Out (FIFO) method is a simple yet effective strategy for managing food storage and ensuring that older products are used before new products.
To implement the FIFO method, organize your storage area by placing newly purchased items behind older items. Clearly label products by their purchase date and always use the oldest products first. This approach helps reduce waste and ensures stored food remains at optimal freshness, which reduces the risk of contamination and foodborne illness.
2. Poor personal hygiene
Another common mistake that leads to food safety issues is poor personal hygiene.
Employees who handle food must maintain proper cleanliness and follow specific guidelines to prevent the spread of germs. This means washing hands thoroughly with soap and water for 20 seconds before handling food, after using the restroom, and after contact with any other contaminants. Also, avoid touching your face or any open wounds when handling food.