Germs need food, moisture, and time to grow in a warm place. Potentially hazardous foods include meat, fish, chicken, dairy products, tofu, and cooked rice, beans and potatoes. However, when food is properly handled and prepared, the risk of food borne illness is reduced. Cooking foods to proper temperatures, and Cooling foods as quickly as possible. Unpasteurized juice has been implicated recently.
Customers expect good, safe food, clean surroundings, and pleasant service.
If you can see food workers at work, notice whether they are washing their when they come into the kitchen, and whether they are using utensils or gloves rather than touching food that is ready to be served to you with bare hands. Be certain there are warm water, soap and paper towels in the restroom. If there is no warm water, tell the management right away. If there is no soap or no towels, ask the manager to restock. An establishment that appears neat and clean generally gives the impression that the management cares about doing things right and well.