Fresh chicken received at an internal temperature of 50 degree Fahrenheit (10 °C).

Touching raw meats and then preparing vegetables without washing hands between tasks.

All foods come from approved sources/supplier.

Delivered food items have fluids or water stains appear in case bottoms or on packaging.

The food items have missing expiration dates from the manufacturer.

Rejecting food items with signs of pests or pest damage.

Frozen meat with large ice crystals on the packaging.

In storing food items, personnel should practice F.I.F.O. (First In, First Out).

When foods are repackaged, it should labelled clearly and included date in container.

Dry food items should store in slattered shelf at least 6 inches off the floor and away from the wall.

Separate raw foods to ready-to-eat foods.

Ready-to-eat food should be stored below the raw food such as meat, poultry and seafood.

Mozzarella cheese with small spot of mold.

Raw food defrosted can be refrozen.

Using of separate chopping boards and knife when cutting meat and vegetable

The proper temperature in hot holding equipment to avoid unsafe food should be below 140°F.

Reheating of food slowly over several hours in hot holding units.

Reheating of cold foods to original cooking temperature.

Avoid crowding and allow air to circulate in freezers and refrigerators.