1. List the risk factors
- time & temp control of PHF
- prevention of cross-contamination
- use of personal hygiene practices
- proper hand-washing
- never touching RTEwith bare hands
2. Identify the hazards
- time & temperature abuse
- under-cooked foods (that are PHF)
- unsanitary conditions
- sick workers
- Improperly stored foods
- chemicals in the food prep area
- bacterial reproduction
3. Take corrective action
“conversion” – Knowledge/training translated into action, action that reduces or eliminates the hazards & risk factors!
Ex: -temp the food during cooking
- check the ambient air temp of the fridge/freezer
- wash your hands
- empty the trash
- wash, rinse & sanitize it
- quiz staff of other food safety principals