Personal Hygiene & Handwashing

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• Wash hands thoroughly with warm water and antibacterial soap for at least 20 seconds before handling food
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• Wash hands immediately after handling raw meat, poultry, seafood, or eggs
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• Use disposable gloves when handling ready-to-eat foods and change them frequently

Surface & Equipment Sanitation

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• Sanitize all work surfaces with food-safe sanitizer before and after food preparation
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• Use NSF-approved cutting boards and replace when heavily worn or damaged
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• Maintain separate cutting boards: RED for raw meat, YELLOW for poultry, BLUE for seafood, GREEN for vegetables

Temperature Control & Food Storage

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• Keep cold foods at or below 40°F (4°C) using ice packs or coolers
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• Keep hot foods at or above 140°F (60°C) using chafing dishes or warming equipment
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• Cook poultry to 165°F (74°C), ground meats to 160°F (71°C), fish to 145°F (63°C)

Cross-Contamination Prevention

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• Never place cooked foods on surfaces that previously held raw foods
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• Use separate utensils, cutting boards, and containers for raw and cooked foods
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• Store raw meats, poultry, and seafood separately from ready-to-eat foods

Allergen Management & Special Diets

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• Obtain detailed information about client allergies and dietary restrictions in advance
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• Use dedicated equipment and preparation areas for allergen-free dishes
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• Wash hands and change gloves before preparing allergen-free meals

Transportation & Service Safety

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• Use insulated containers to maintain proper food temperatures during transport
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• Keep hot and cold foods in separate insulated containers
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• Use clean, food-grade containers with secure lids