Critical control points are steps in the food preparation process where a hazard can be controlled or eliminated.

The temperature danger zone is the range of temperatures at which bacteria can grow rapidly.

Cooked food should not be left out at room temperature for more than 2 hours.

Frozen food should be thawed in the refrigerator to prevent the growth of bacteria.

Poultry must be cooked to a minimum internal temperature of 165°F to kill harmful bacteria.

Food contact surfaces should be cleaned and sanitized with hot water and soap, a bleach solution, or a quaternary ammonium sanitizer.

Cross-contamination can be prevented by using separate cutting boards for raw and cooked foods, washing hands frequently, and using clean utensils and equipment.

Food should be stored in covered containers, on the top shelves of the refrigerator, and in the back of the refrigerator.

Food should be transported in a clean, insulated container to maintain the proper temperature.

Composting food waste is the best way to dispose of it because it reduces the amount of waste that goes to landfills and septic tanks.

Foodborne illness can be prevented by following food safety guidelines, washing hands frequently, and cooking food to the proper temperature.

The symptoms of foodborne illness can include nausea, vomiting, and diarrhea.

If you think you have foodborne illness, you should see a doctor, drink plenty of fluids, and rest.

Foodborne illness can be prevented in restaurants and catering by following food safety guidelines, training food handlers in food safety, and inspecting restaurants and catering establishments regularly.

Government agencies play a vital role in ensuring food safety in restaurants and catering by developing and enforcing food safety regulations, inspecting restaurants and catering establishments, and investigating foodborne illness outbreaks.