Inspect your operation to identify points or sources of where the products can be compromised and contaminated. Determine if microorganisms can, within your operation survive the cooking and heating process and also their potential to multiply at your hot and cold storage points. Designate the points where these microorganisms as critical points that need to be controled. Create a system of documentation, based on measureable standards, that will allow you to maintain control at the critical points. Verify the results.
Dangerous foods are ones that allow for rapid and easy bacterial growth and reproduction.
Generally foods with low water activity and high acidity are considered safe foods. Hazardous or dangerous is defined as any biological, chemical or physical characteristic that presents an unacceptable consumer health risk. Need to make a in-depth inspection of your operation. This is best done by someone from the outside if you can afford it. Do not forget to include your purveyors in this program.