Two ways to recognize conditions leading to food safety hazards during preparation and cooking and what action should be taken?

There are many conditions that can lead to food safety hazards.

Is your work space clean and sanitized?

Is there possible contamination between foods - for example; meat near, over or touching vegetables that are not being cooked with the meat at that time?

Are you and the others in the kitchen clean, sanitary and wearing appropriate clothing (an apron to a uniform depending on where you are)

The amount of time that the food has been left out

Are you cooking your food to the proper temperatures?

Are you keeping food out of the Food Danger Zone? (that's 41°F - 135°F)

Are your ingredients clean?

All of these are factors that could effect food safety

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