4-3. Food Protection and Storage
Insects and rodents.
Unclean utensils and work surfaces.
Coughs and sneezes.
Other sources of adulteration.
Protect food from these contaminants when you store, prepare, display, transport,
serve, or sell it in food service facilities. Also, protect potentially hazardous foods
(PHFs) against conditions that are conducive to bacterial growth.
Use minimum food protection measures. These measures include the
Applying good sanitation practices in handling food.
Maintaining high standards of personal hygiene.
Keeping PHFs refrigerated or heated to temperatures that minimize
pathogenic microorganism growth.
Inspecting food products as to their sanitary condition prior to their
acceptance at the facility.
Cooking and reheating PHFs sufficiently to kill harmful microorganisms.
Providing adequate personnel, equipment, and facilities to ensure sanitary
Continued on next page