1. Cleanliness: Regular handwashing and sanitization of surfaces and utensils. 2. Separation: Keeping raw and cooked foods separate to avoid cross-contamination. 3. Cooking: Ensuring food is cooked to the appropriate temperature to kill pathogens. 4. Chilling: Storing food at the correct temperature to slow the growth of bacteria. 5. Safe Sourcing: Using ingredients from reputable suppliers.
