Final answer:
Food service establishments often use two main management tools for food safety: Hazard Analysis and Critical Control Points (HACCP) and Standard Operating Procedures (SOPs), both designed to prevent foodborne diseases through control of hazards and uniform safety practices.
Step-by-step explanation:
For day-to-day food safety, food service establishments primarily use two management tools: Hazard Analysis and Critical Control Points (HACCP) and Standard Operating Procedures (SOPs). These tools help prevent foodborne illness by controlling potential hazards in the food production process.
HACCP is a systematic preventive approach to food safety that identifies physical, chemical, and biological hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
SOPs are detailed, written instructions to achieve uniformity of the performance of a specific function.
In the context of the food industry, SOPs involve practices like regular handwashing, rotation of food items to use older stock first, proper storage temperatures, and the use of thermometers to ensure food is cooked to a safe internal temperature as depicted in Figure 4.7.7.