Answer:
From the time the food is delivered to the minute it is served to the customer, food safety should be at the top of the list. Food business operators in particular should bear in mind that they are required by law, to ensure that any of their staff who handle food receive appropriate training in hygiene matters that are in line with their work activity.
There is little margin for error in any stage of food handling, whether it is preparation, processing, packaging, storage, transportation or offering it for sale. Also, note that if you prepare high risk foods the standards required of you will be much stricter than if you only prepare low risk foods.
Explanation:
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