People carry the microbes that make food unsafe, sometimes without knowing. Staff who are ill stay away from food, hands get washed properly, and nobody feels they have to hide being sick.
The steps at a glance
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People carry the microbes that make food unsafe, sometimes without knowing. Staff who are ill stay away from food, hands get washed properly, and nobody feels they have to hide being sick.
Select a step to open it.
This example uses ±1 °C. Check the accuracy your own food law asks for.
An illustration of two common patterns. Your own law or plan sets your limits.
A made-up menu. Choose what a customer asks about, then select a dish to see what staff can say and why.
Nothing matches that. Try a shorter word.
Answers come only from this site, and can be wrong. General information, not advice for your business.