Avoid chemical poisoning by:
- Keeping utensils sanitary and maintained
- Keeping toxic substances away from foods
- Not leaving food in opened tins
- Washing fruits and vegetables
Keeping foods stored at a temperature less than 45°F (7°C) or higher than 140°F (60°C) will help avoid germs from multiplying and causing food borne illnesses.
Allergies can be fatal, it is important to be aware of allergens in food you serve, and that you display allergens on a menu