To ensure food safety and quality, foodhandlers must follow procedures that promote a clean and healthy workplace. This starts when they get ready for work and lasts until their work shift is over. Foodhandlers must be in good physical health to work. They must practice good grooming habits. The HACCP system helps minimize hazards and ensure food safety in a professional kitchen. All food products must be inspected carefully, stored quickly and properly, monitored while in storage, prepared carefully, and disposed of properly.

(Glencoe/McGraw Hill, Culinary Essentials, 2010, ISBN: 978-0-07-888359-0)