Implement active managerial control systems to identify and manage food safety risks in a food service establishmentManage personnel through hiring, training, and supervision practices to ensure food safety complianceAddress allergen issues by identifying, communicating, and controlling food allergens to protect customersApply purchasing, receiving, and storing practices to ensure food safety and prevent contaminationPrepare foods safely by controlling time, temperature, and handling practices to prevent foodborne illnessServe foods safely by following proper handling and service practices to prevent contaminationClean and sanitize equipment, utensils, and food contact surfaces to maintain a safe food service environmentManage establishment facilities to maintain physical conditions that support food safety and sanitation requirementsRespond to food safety crises by implementing corrective actions to protect public health and ensure regulatory compliance