Implementing HACCP: The Hazard Analysis Critical Control Point (HACCP) system is a preventive approach that identifies potential hazards in the food production process and establishes critical control points to mitigate them.
Regular Inspections: Conducting regular inspections of food handling, storage, and preparation areas can help identify and address potential safety issues before they become serious problems.
Proper Training: Ensuring that all food handlers receive adequate training on hygiene and safety practices is crucial. This includes proper handwashing techniques, safe cooking temperatures, and cross-contamination prevention.
