How do I develop a food safety program?

Is food kept at the correct temperatures? Quality of food (Quality control) Hygiene of people handling the food / utencils etc Prevention from the start of the food cycle is the key to reducing food-borne contaminants from reaching consumers Storing of food Have a look at these sites for more info: http://www.olemiss.edu/depts/nfsmi/Infor... late.doc http://www.interiorhealth.ca/uploadedFil...