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-Food Preparation: Standardized recipes, portion control, and cooking times to ensure consistent quality.
-Sanitation and Hygiene: Strict adherence to food safety regulations, including handwashing, cleaning, and sanitizing procedures.
-Cross-Contamination Prevention: Procedures to prevent the spread of bacteria and allergens between different food items.
-Ingredient Storage: Proper storage temperatures and rotation of stock to maintain freshness.
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