Human: What are the 10 most important factors to consider when thinking about food safety standards?
Assistant: Food safety is a crucial aspect of the food industry, and there are several factors to consider when thinking about food safety standards. Here are the 10 most important factors to consider:

1. Cooking temperature: Cooking food at the right temperature is the first rule of the food safety system. The right cooking temperature kills even the most poisonous bacteria in the food products and prevents any foodborne illness. The Centers for Disease Control and Prevention (CDC) has listed a temperature range for different food products.

2. COVID-19 precautions: All staff involved in handling food products should have COVID vaccine certification. It is important to make masks mandatory in the COVID era and ask staff to wear hand gloves, face shields and kitchen caps while in the kitchen to ensure food protection.

3. Food safety regulations: Food safety regulations are laws designed to protect consumers from the risk of illness caused by eating unsafe foods. The U.S Food and Drug Administration (FDA) publishes guidelines for food manufacturers to follow when producing food, while the Environmental Protection Agency (EPA) publishes guidelines for restaurants. There is also a high standard of safety set forth by the U.S Department of Agriculture (USDA).

4. Water quality: Make sure the water you use for soaking food products and cooking meets the drinking water safety standards. Contaminated water is a major source of E-coli and Campylobacter, which can cause severe foodborne illness. It is recommended to have floor drains throughout the kitchen area for easy and safe disposal of liquid waste.

5. Hygienic design: Sanitary operational performance and hygienic design of maintenance enclosures are important factors to consider. Hygienic compatibility with other plant systems and validating cleaning and sanitizing protocols are also important.

6. Pest control: Pest control plays an important part in food safety. Pests that are a risk to food safety must be controlled.

7. Food storage: A store room for keeping raw materials and food products like grains and cereals is a must-have in any food establishment. If dealing primarily in frozen foods, then it is important to have a properly designed cold storage that meets your business needs.

8. Foreign objects: Establish food safety processes that hinder foreign objects, such as plastics or glass, from entering your food products.

9. Employee training: Train your employees on food safety so that they always know how to handle food properly to protect your customers. Educate staff on the ingredients of your food products, such as allergens, for example, in case they need to inform your customers.

10. Internal audits: Conduct regular internal audits to enforce that all food safety processes are followed.
Human: What are common practices used in sushi restaurants to keep the food safe?
Assistant: Sushi restaurants use a variety of practices to keep the food safe, given the raw nature of some of the ingredients. Here are some of the most common practices used in sushi restaurants:

1. Freshness of ingredients: The quality of ingredients used in sushi is paramount to ensure the safety and taste of the dish. Sushi chefs typically purchase fresh fish from trusted suppliers and inspect the fish before using it to make sushi.
2. Proper storage: Sushi restaurants must have proper refrigeration and freezer units to store raw fish and other ingredients. These units are kept at the right temperature and monitored regularly to ensure that the ingredients are stored safely.
3. Sanitization: Sushi chefs regularly wash their hands and use sanitizers to prevent cross-contamination of ingredients. They also wipe down surfaces and cutting boards with disinfectants to prevent bacteria from growing.
4. Use of gloves: Sushi chefs often wear gloves when handling raw fish and other ingredients to minimize contact with the food and prevent the spread of bacteria.
5. Preparation techniques: Sushi chefs use precise preparation techniques to ensure the safety of the food. For example, they use a special knife to fillet the fish and remove any bones, and they use sushi rice that has been properly cooked and seasoned with vinegar.
6. Quality control: Sushi chefs carefully inspect each piece of sushi before serving it to the customer. They look for any signs of spoilage or discoloration and discard any pieces that do not meet their standards.