What are the best hygiene practices for catering?
The best hygiene practices for catering include regular handwashing, proper food storage, and sanitizing surfaces.
How often should staff wash their hands?
Staff should wash their hands before handling food, after using the restroom, and after any activity that contaminates their hands.
What temperature should food be stored at?
Food should be stored at 40°F (4°C) or below for cold items and 140°F (60°C) or above for hot items.
Are there specific guidelines for cleaning kitchen equipment?
Yes, kitchen equipment should be cleaned and sanitized after each use, and deep cleaning should be done regularly.
What should I do if I suspect food contamination?
If you suspect food contamination, discard the food immediately, clean the area, and report it to your local health authority.
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