A commonly used system in professional kitchens to ensure the safe handling of food is called HACCP. This acronym means Hazard Analysis Critical Control Points. HACCP is a preventive system that anticipates where problems might occur as well as steps to prevent them. This video goes over the Seven Basic HACCP Steps.
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Go to lesson: https://www.ciaprochef.com/restaurantsafety/haccp/
Downloadable Handout: The FDA’s HACCP Principles & Application Guidelines: https://www.ciaprochef.com/restaurantsafety/1.4.Handout_HACCP_FDA.pdf/