Core Principles/Setting Up

What are the three main food safety hazards?

Biological, chemical, and physical hazards.

Give examples of biological hazards.

Bacteria, bugs, germs, and other microorganisms.

Give examples of chemical hazards.

Cleaning chemicals, sanitizers, and other harmful substances.

Give examples of physical hazards.

Glass, plastic, metal, broken debris, and other foreign objects.

Why is record keeping important in food control?

It proves compliance, tracks food safety practices, helps with recalls, and protects against fines or enforcement action.

How long must food safety records generally be kept?

At least 4 years.

What does “taking responsibility” for food safety mean?

Assigning clear food safety responsibilities, training staff, monitoring practices, and keeping accurate records.

What should you be able to show a verifier about food safety responsibility?

Who is responsible, how staff are monitored, any menu changes, and requested records.