Food-borne illness happens by people who are handling food.

Here seven basic sanitation tips:

1. Use a paper towel and gloves to reduce contamination.

2. Change your aprons often and make sure your uniform is clean.

3. Sanitize all surfaces in the kitchen and dining area.

4. Sanitize utensils and plates by using dishwashing machine where the bacterias are killed by temperature or soaking in QUAT sanitizer for 15-20 minutes.

5. Sanitize equipment such as slicers, cutters, mincers, and mixers.

6. Store food at the right temperature.

7. Use chemicals correctly, read the manual or ask your supplier to give you training.