There are too many "don't do" things to mention. The largest threat to health and safety while cooking is cross contamination so don't allow cross contamination during your food prep. That means keep raw foods separated from cooked foods both during storage and preparation. Don't use the same tools (knives, cutting boards, tongs, mixing spoons, etc) to prep your salad that you used to prep your raw meat and don't use the same tools that you used to prep the raw meat for serving the cooked meat. Also don't use the same tools for one raw meat that you used to prep a different raw meat, i.e. don't cut a chicken then use the same knife and cutting board for beef without cleaning them first. Wash your hands after handling raw meat or other proteins before doing anything else. Clean and sanitize your workspace after prepping raw proteins before doing anything else. Wash your hands. Wash your hands. And, don't forget to wash your hands often.
Use water as hot as is comfortable to you, use soap, scrub for 30 seconds, don't forget your wrists, back of hands, and fingernails, rinse your hands and dry with a clean, unused cloth towel or paper towels. I advise using paper towels instead of cloth towels because there is a smaller risk of using a paper towel to dry your hands that someone else used to wipe up after prepping raw meat.
Your fire brigade would suggest not going to sleep.
You should not smoke while cooking.
touching your hair or face, cough or sneezing without washing your hands, cross-contamination, and handling chemicals.
washing hands before handling food.
Jacquelyn L. Bostic has written: 'HACCP for food service professionals' -- subject(s): Handbooks, manuals, Quality control, Food contamination, Food, Food service, Food handling, Microbiology
Four ways of protecting food from contamination is proper storage, properly cooking, maintain hygiene and handling the food correctly.
The most common reason for food born illness is contamination of the food. If the food is exposed to things such as animal feces or workers handling the product with dirty hands, then there is a risk of contamination.
Contamination can occur at anytime during the production and handling of food.
By not practicing High Standards of personal hygiene. Food Handling areas, equipment and surfaces are not thoroughly cleaned, sanitized and maintained. Not ensuring protection and safety while handling food. Lack of training on Food Safety Standards/Programs
drinking beverages from a covered container with a straw
Midgets
By not practicing High Standards of personal hygiene. Food Handling areas, equipment and surfaces are not thoroughly cleaned, sanitized and maintained. Not ensuring protection and safety while handling food. Lack of training on Food Safety Standards/Programs
That is probably true most of the time. People often get sick from restaurants because the food was mishandled. However, there are also times when it is the result of customer contamination. The staff can only keep the place so clean and up to codes, and they have little control over what customers do to food at a food bar. Deliberate sabotage is another possible problem.
spoiled food