How would you recommend that food service personnel address health violations related to food preparation and storage in order to maximize public safety?
user
Food service personnel should adhere to local and state regulations related to food safety, including the principles of “kill,” “clean,” and “separate.” Personnel should properly handle, store, cook and prepare food items in accordance with health codes; use gloves when handling raw meats and fish; wear non-slip shoes in the kitchen to reduce cross-contamination risks; practice frequent handwashing for at least 20 seconds with soap or using a hand sanitizer if soap is not available; immediately report any health code violations or potential hazards to management. Additionally, personnel should strive to maintain organized and clean preparation/cooking spaces, discard expired food items appropriately and educate staff on proper hygiene techniques.
assistant
How would you recommend that food service personnel address health violations related to food preparation and storage in order to maximize public safety?
user
Food service personnel should always address health violations by adhering to strict guidelines for proper food preparation and storage in order to maximize public safety. The keys to doing so include proper personal hygiene for all personnel, frequent cleaning of surfaces and tools used in the kitchen, the storage of food at safe temperatures, frequent inspections for signs of spoilage or pest contamination, labeling food products with expiration dates, following recipes exactly when thawing or cooking frozen products, and disposing of any unsanitary or spoiled items.
assistant
How would you recommend that food service personnel address health violations related to food preparation and storage in order to maximize public safety?