Raw or undercooked food: Should not be served where the policy requires thorough cooking. For example, a burger should be properly cooked rather than served raw/undercooked.

Thorough cooking: A common food-safety benchmark is reaching a safe internal temperature, such as 70°C, depending on the specific food and applicable policy.

Burnt food: Food should also not be excessively burnt or charred. Proper cooking means achieving safe doneness without overcooking to the point of burning.

Children: Extra care should be taken with raw or undercooked foods because children can be more vulnerable to foodborne illness.

Elderly people: Older adults are among the groups who can face more serious consequences from foodborne illness.

Pregnant women: Pregnant customers require particular care because some foodborne infections can pose risks during pregnancy.

Wash your hands before handling food.

Wash your hands between different activities, especially when switching between raw and cooked/ready-to-eat food.

Wash your hands after touching potentially contaminated surfaces or items.

Gloves do not replace handwashing.

If gloves are provided, they should be used according to the food-handling procedure.

Change gloves when necessary, particularly when moving between activities or when gloves become contaminated, damaged, or dirty.

Gloves are provided at/above the washing area so they can be used after proper handwashing.

Prepared/chilled food: Maximum 2 days

Frozen food: Maximum 3 days

Food beyond the permitted holding period should not be served and should be discarded according to the procedure.