1. Importance of Food Safety

Ensures food is safe to eat by preventing foodborne illness and protecting customers’ health.

2. Hand Washing

Removes germs and dirt from hands to stop the spread of bacteria and viruses to food.

3. Personal Hygiene and PPE

Good hygiene (clean clothes, trimmed nails, no jewelry) and PPE (like gloves and hairnets) help prevent food contamination.

4. Employee Illness and Injury

Sick or injured staff should report to a supervisor and avoid working with food to keep it safe for others.

5. Basic Equipment and Facilities

Clean, well-maintained equipment and facilities are essential for preparing food safely and efficiently.

6. Effective Communication and Conduct Verification

Clear communication and routine checks help ensure all staff follow food safety rules correctly.

7. Thermometer Calibration and Verification

Thermometers must be accurate to check food temperatures — calibrate regularly to avoid errors.

8. Food Product Receiving

Check food deliveries for correct temperature, freshness, and packaging to ensure they are safe to accept.

9. Food Product Storage

Store food at the right temperatures and in the correct order to prevent spoilage and cross-contamination.

10. TCS Foods (Time/Temperature Control for Safety)

Foods that need specific time and temperature controls to prevent bacteria growth (e.g., meat, dairy, cooked rice).

11. Safe Cooking

Cook food to the right internal temperature to kill harmful bacteria (e.g., 75°C for poultry).

12. Food Holding Temperature

Keep hot foods hot (above 60°C) and cold foods cold (below 5°C) to stop bacteria growth during serving.

13. Changing Food Temperature

When cooling or reheating food, follow safe temperature guidelines to prevent bacteria from growing.

14. Avoiding Cross-Contamination

Keep raw and cooked foods separate, use different tools and cutting boards to avoid spreading bacteria.

15. Food Hazards

Includes biological (bacteria), chemical (cleaners), and physical (glass or metal) dangers that can make food unsafe.

16. Cleaning and Sanitizing Equipment

Regular cleaning removes dirt; sanitizing kills germs. Both are needed to keep equipment safe for food contact.

17. Cleaning Facilities and Documentation

Keep the facility clean and record cleaning activities to show proper hygiene is being followed.

18. Pest Control

Prevent pests (insects, rodents) by keeping the area clean and working with pest control services if needed.

19. Food Trucks

Must follow the same food safety rules as restaurants, including clean equipment, temperature control, and hygiene.

20. Catering

Requires safe transport, storage, and serving of food at events — temperature and hygiene control are critical.