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BU SINES N...........AME PERSON IN CHARGE 101 Control the Flow Ensuring Safe Food Practices in Your Operation The State of Ohio food code requires that each operation has a PersoninCharge (P.I.C.).
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01
Thoroughly wash your hands with soap and water before handling any food items.
02
Keep your kitchen surfaces clean and sanitized to prevent cross-contamination.
03
Store raw meat, poultry, and seafood separately from other food items to avoid contamination.
04
Cook foods to their recommended internal temperatures to kill any harmful bacteria.
05
Use separate cutting boards and utensils for raw and cooked foods to prevent cross-contamination.
06
Refrigerate leftovers promptly to prevent bacterial growth.
07
Educate yourself about proper food storage, handling, and preparation techniques to ensure safety.

Who needs ensuring safe food practices:

01
Everyone who prepares and handles food at home should follow safe food practices to protect themselves and their families from foodborne illnesses.
02
Restaurants, cafes, and other food establishments need to ensure safe food practices to comply with health and safety regulations and prevent any harm to their customers.
03
Food manufacturers and suppliers must adhere to safe food practices to maintain the quality and integrity of their products and prevent any potential health risks to consumers.
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Ensuring safe food practices involves following guidelines and regulations to prevent contamination and ensure food safety.
Food establishments and businesses that handle and provide food to the public are required to file ensuring safe food practices.
Ensuring safe food practices can be filled out by providing details on food handling procedures, employee training, sanitation practices, and other relevant information.
The purpose of ensuring safe food practices is to protect public health by preventing foodborne illnesses and ensuring the safety of food products.
Information that must be reported on ensuring safe food practices includes details on food storage, food preparation, cleaning practices, sanitation procedures, and employee training.
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