hygiene: It is necessary to ensure hygienic conditions in the process from food production to consumption. It is important for employees to wash their hands regularly, clean the equipment used and keep all food-contact surfaces hygienic.
Temperature Control: Storing, cooking and transporting food at appropriate temperatures is of critical importance to prevent spoilage and ensure safe consumption.
Pre and Post Contamination Control: Strict controls must be in place to prevent food from becoming contaminated or contaminated with microorganisms. This is an important step to be implemented both during the production phase and before consumption.
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