Protecting the water source from backflow and cross connections. The required temperatures and times for safe cold holding, hot holding, cooling, cooking, reheating, and transportation of potentially hazardous foods. The relationship between food safety and providing necessary equipment. The procedure for cleaning and sanitizing utensils and other food contact surfaces. Identifying toxic materials and ensuring safe storage, handling, and disposal.
Employees properly cook potentially hazardous foods.
Cooking temperatures are routinely monitored. Proper methods are used to rapidly cool potentially hazardous foods and monitor cooling. Proper methods are used to sanitize utensils and equipment. All employees are restricted or excluded as appropriate.