Monitoring and controlling temperatures during slaughter, processing, and storage to prevent the growth of pathogens such as Salmonella and E. coli Implementing procedures to ensure proper cleaning and sanitation of equipment to prevent cross-contamination.
Verifying the freshness of incoming seafood through sensory evaluation and temperature monitoring.Implementing controls to prevent contamination from allergens and toxins such as histamine in fish.
Ensuring pasteurization temperatures are reached and maintained to eliminate harmful bacteria like Listeria and Campylobacter. Implementing hygiene practices to prevent contamination of dairy products with pathogens such as Staphylococcus aureus.
Monitoring water quality and ensuring proper filtration to prevent microbial contamination in beverages.Implementing controls to prevent contamination during bottling and packaging processes.
Monitoring temperatures during baking to ensure microbial safety and quality of baked goods.
Implementing controls to prevent cross-contact with allergens and ensure labeling accuracy for allergen-free products.
Implementing procedures to prevent contamination of fruits and vegetables with pathogens such as Salmonella and E. coli during harvesting, washing, and packaging.Monitoring water quality and sanitation practices in irrigation systems and processing facilities.
Implementing time and temperature controls for cooking, cooling, and reheating of ready-to-eat foods to prevent bacterial growth and foodborne illness.Implementing controls to prevent cross-contamination between raw and cooked foods during preparation and serving.
Implementing hygiene practices such as handwashing and sanitizing surfaces to prevent foodborne illness in restaurants and catering operations.Implementing controls to prevent cross-contamination between different food items and allergens during food preparation and ser