Ask AI: What is all food safety critical’s at Taco Bell?

Taco Bell, like any food establishment, requires that all employees follow strict safety and hygiene guidelines to maintain food safety. Here are some critical points they must follow: 1. **Proper hand washing**: Employees must wash their hands properly and frequently to avoid cross-contamination. 2. **Cleaning and sanitizing**: All surfaces, utensils, and equipment should be cleaned and sanitized regularly to kill any possible bacteria or viruses. 3. **Food storage**: Food should be stored at appropriate temperatures. Refrigerated items should be kept at 4°C (40°F) or below, while hot food should be maintained at 60°C (140°F) or above. 4. **Food handling**: Gloves should be used when handling food and they must be changed frequently to avoid cross-contamination. 5. **Preventing cross-contamination**: Separate areas should be used for preparing raw and cooked food to prevent cross-contamination. 6. **Cooking temperatures**: All food products should be cooked to the recommended temperature to kill any harmful bacteria. For example, ground beef should be cooked to a minimum internal temperature of 71°C (160°F) for at least 15 seconds. 7. **Reheating**: Leftovers or pre-cooked food should be reheated thoroughly to 74°C (165°F) before serving. 8. **Disposing of waste**: Food waste should be disposed of properly and receptacles should be cleaned frequently to prevent pest infestations. 9. **Health of staff**: Any staff member showing symptoms of illness should not handle food. 10. **Pest control**: A pest control program should be in place to prevent any form of infestation from insects or rodents. These are all general guidelines, and they might vary slightly depending on the specific requirements of the location or the existence of additional company guidelines. It is always recommended that employees receive proper training and that the establishment gets routinely inspected to ensure all safety standards are met.