According to the US FDA, each year there are an estimated 48 million cases, 128,000 hospitalizations and 3,000 deaths from foodborne illness. We know that food safety is one of the most important aspects of any food business and this article is meant to supplement your knowledge and curate best practices in one place for you. The information contained in this article is largely general information and does not replace or modify local requirements. Please continue to refer to and follow all requirements in the jurisdiction in which you operate and checkout Shef’s Responsible Cooking Guides for more information.

Food facility / kitchen safety and cleanliness

A general food facility self inspection checklist is here, however, if you’re cooking out of a commercial kitchen or are regulated by California’s Micro-Enterprise Home Kitchen Ordinance (MEHKO), you will be guided by local regulators on specific inspection requirements for your food facility. An example of a MEHKO inspection checklist is here.
Overview of the distinction between cleaning, sanitizing and disinfecting here.
Tips on choosing the right cleaning supplies for your business here.
Knife Safety tips are here.
Fire Safety Information including tips on how to cook safely and what to do in case of a fire are here and information on how to choose and use a fire extinguisher is here.

Food preparation products

Below is a list of typical food / kitchen safety items that can help you run a safe food business. Please note, we are not recommending a specific brand or product but rather listing for your reference, items you may find useful.

Temperature Probes here
Ice Paddles here or here
Fire extinguishers here or here (article on how to select and use a fire extinguisher here)
Food Prep gloves here and Cut Resistant Gloves here and here
Hair covers here or here and beard covers here
Temperature probes here or here and probe wipes here
Cutting boards with mats to avoid cross contamination here and here

Food safety basics

Food Safety Basics. 4 Steps to Food Safety summary is here.
Food Allergens and Gluten Sensitivities. Shef requires that for each and every dish you list all ingredients and flag all allergens for your customers. More information on major allergens and how to prevent cross-contamination is here. Additionally, many consumers have an intolerance to gluten and for some people consuming gluten can cause serious health problems which is why it is essential that you understand how to identify and properly label items that contain gluten. The Celiac Disease Foundation contains a wealth of knowledge including this summary identifying the main sources of gluten.
Cross Contamination. One of the most important elements of food safety is preventing cross contamination. The US FDA has a good summary of best practices here. Additional best practices here and specifics on how to clean a cutting board are here.
Proper Labeling. It is essential that you list all ingredients so your customers know what they are consuming.
Temperature control cheat sheet here (note allergen list does not list sesame) and here.

Food manager certification

There are a wealth of free and paid resources available to study for your food manager certification. A list of accredited providers for online training courses is here. Free resources also abound and include videos from Gerson Puig here and written study guides are here and here.

Pennsylvania Guidelines

Illinois Guidelines

Massachusetts Guidelines

Virginia Guidelines

Food Safety Policy & Tips for Correcting Potential Issues

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Food facility / kitchen safety and cleanliness

Food preparation products

Food safety basics

Food manager certification