Use color-coded coolers and utensils to keep raw meats separate from cooked meats and other prepared foods.
Refrigerate Raw and Leftover Foods Immediately.
Conclusion
While Eric Schlosser in his book Fast Food Nation, raises awareness about how fast food has progressed from being the poor man's meal, to the food choice of millions, the underlying implication that there is a greater risk than is generally understood of being made sick or even killed by a strain of E. coli in a fast-food burger, rings out warning bells about food safety. As a student of hospitality looking forward to a career managing restaurants, I believe the policies mentioned above can help prevent tainted food from entering the operation. However formulating policies to ensure minimal risks in food purchasing itself won't do, what is also required is a complete set of procedures to deal with food once it enters the restaurant. In the ultimate analysis, these principles will make a difference between a successful restaurant and a failed one.
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