Do not give germs the time, place or temperature they need to multiply. TO DO THIS CORRECTLY, FOLLOW THESE GUIDELINES:

1. KEEP FOOD HOT OR COLD: while it is waiting to be served- above 140 degrees F or below 44 degrees F, keep covered.
2. KEEP HANDS OUT OF FOOD AND OFF EATING SURFACES: while cooking or serving. Do not sample food with fingers; avoid putting hands on food during preparation.
3. PREPARE FOOD AS CLOSE TO SERVING TIME AS POSSIBLE: less time for germs to multiply; be sure to keep food hot (above 140 degrees F) or cold (below 44 degrees F); DO NOT REHEAT ON STEAM TABLE; when reheating leftover items, heat up quickly; when storing, chill quickly.
4. USE ONLY EDIBLE ICE FOR STORAGE: for juice, milk or other containers; refrigerate containers or keep ice for drinks in a separate bin; use a scoop to get ice for glasses.
5. HANDLE PLATES AND BOWLS FROM BOTTOM: flatware by handles; do not hook thumb over edge of bowls, plates or glasses.
6. KEEP FRESH PLATES AND UTENSILS AT SALAD BAR/STEAM LINE: customer must have a clean plate after each use to prevent contaminating food.
7. STORE PASTRY UNDER REFRIGERATION.
8. ROTATE FOOD ITEMS PROPERLY: first-in/first-out; by expiration dates.
9. KEEP CONDIMENTS COVERED: in clean containers; be sure each has a serving utensil used only for that food.
10. DO NOT RE-USE UNWRAPPED FOOD: crackers, rolls, or bread; these foods can be easily contaminated by customers or workers.

By following these food safety guidelines, you greatly reduce the threat of food contamination that could lead to food poisoning.