Food Safety and Sanitation: - Proper food handling and storage practices - Cleanliness of food preparation areas - Temperature control of refrigerated and cooked foods - Prevention of cross-contamination between raw and cooked foods - Adequate handwashing facilities and practices - Proper disposal of waste and garbage Food Storage and Handling: - Proper storage of perishable and non-perishable foods - Appropriate labeling and dating of food items - Safe thawing and cooking methods - Prevention of food spoilage and contamination - Maintenance of proper food storage temperatures Food Preparation and Cooking: - Proper cooking temperatures and times - Use of safe cooking methods to eliminate harmful bacteria - Adequate cleaning and sanitizing of cooking equipment and utensils - Prevention of foodborne illnesses through proper food handling techniques Hygiene and Personal Practices: - Proper handwashing techniques and frequency - Use of gloves, hairnets, and other protective clothing - Personal hygiene of food handlers - Prevention of illness transmission through personal practices Facility and Equipment Maintenance: - Cleanliness and maintenance of kitchen equipment - Adequate ventilation and lighting in food preparation areas - Pest control measures - Proper plumbing and waste disposal systems - Compliance with health and safety regulations Record-Keeping and Documentation: - Maintenance of accurate records of food storage, handling, and preparation - Monitoring and documentation of food temperatures - Training records of food handlers - Inspection reports and corrective action plans