Millions of people become ill due to food poisoning each year after consuming foods that are contaminated during preparation.
At restaurants, foodborne contamination is often the result of improper holding temperatures, improper cooling, inadequate cooking, poor personal hygiene of employees handling food, contaminated equipment, or food from an unapproved source.
State and local health laws and the Uniform Commercial Code (UCC), mandate that food providers make sure their products are safe, wholesome, and unadulterated before the sale.
To reduce the risk of contamination, restaurant owners, managers, and employees can apply the following suggestions.
From policies to the use of technology, there are many practices, tools, and techniques that can be implemented to help reduce the possibility of food poisoning.
Finally, mistakes can happen, so address any problems immediately and transparency.
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