Food hygiene and contamination control
Food safety depends on controlling the process, not deciding that food looks fresh. Distinguish biological hazards such as pathogens, chemical hazards such as cleaning residues, and physical hazards such as glass fragments. Smell and appearance can identify some quality problems but cannot demonstrate that a food is free from pathogens. Some toxins remain hazardous after ordinary reheating, so a spoiled or mishandled batch cannot automatically be rescued by boiling.
Separate raw ingredients from ready-to-eat food during storage, preparation and service. Keep raw juices from dripping onto prepared dishes, use appropriate separate equipment and complete the required cleaning and sanitizing between tasks. Handwashing and safe handling remain necessary when gloves are used. Allergen cross-contact is a separate concern: removing visible nuts or reheating a dish does not reliably remove the relevant proteins.
Use the current Korean food-safety plan and applicable product instructions for validated cooking, cooling, storage and sanitizing parameters. A sanitizer concentration without its intended use, contact time and product label is not a complete instruction. A HACCP plan identifies hazards, critical controls, measurable limits, monitoring, corrective action and verification. Record a deviation and manage the affected food under the established plan instead of changing a log entry to make the batch appear compliant.