1. Food Safety and Sanitation

2. TEMPERATURES All foods should be cooked to the prescribed internal temperatures for a specific amount of time, for example chicken 165 for 15 seconds and ground beef 155for 15 seconds meaning that the food should hold those temperature for that period of time to be considered safe for consumption.

3. MICRO- ORGANISMS There are several ways to prevent the transmission of food- borne illnesses so that foodservice personnel and patrons will not be exposed to these micro- organisms; the first way is to wear foodservice grade gloves when handling ready to eat foods such as salads, desserts, and precooked foods.

4. HAND WASHING Hand washing is a must especially when transiting to and from the bathroom as well as when preparing different raw foods.

5. SAFE FOOD HANDLING Food safety and sanitation is very important in any food service organization regardless of size. All the proper percautions should be recognized and implemented to prevent the risk of food- bourne illnesses.

6. TRANSMISSION Foodservice personnel must keep and maintain the proper hygiene and grooming standards associated with servsafe as well, this is to include length of nails, hair etc.

7. REFERENCES HTTP://WWW.NFSMI.ORG/DOCUMENTLIBRA RYFILES/PDF/20080228031540.PDF