Wash hands thoroughly before and after handling food
Use separate cutting boards, knives, and utensils for raw and ready-to-eat foods
Store raw meat, poultry, and seafood below other foods in the refrigerator
Keep raw and cooked foods covered and separated
Clean and sanitize surfaces, equipment, and utensils after each use
Change gloves between handling different foods
Use clean cloths or disposable towels for wiping surfaces
Do not place cooked food on plates that held raw food
Rinse fruits and vegetables before preparation
Keep food containers sealed and labeled
Use separate storage containers for allergens and non-allergens
Avoid touching ready-to-eat food with bare hands
Maintain proper refrigeration and holding temperatures
Train staff on food safety and hygiene practices