Final answer:
Monitoring critical items is a vital step in a Food Safety Plan and involves regular checks like verifying temperatures and testing for food contaminants. Good practices, like regular handwashing and cooking food to proper temperatures, also prevent foodborne diseases.
Step-by-step explanation:
One step in a Food Safety Plan is monitoring critical items. This involves conducting regular checks to ensure that food safety standards are upheld. Such checks can include verifying temperatures, ensuring proper sanitation, and testing for food contaminants. A critical part of monitoring is testing food samples for the presence of pathogens using selective and differential media, which can identify potential foodborne diseases.
Preventing food contamination is essential, and there are several practices that can be instrumental in reducing risks, such as regular handwashing, rotating and checking food expiration dates, and properly cooking food to recommended temperatures.
Ultimately, by combining monitoring with solid food safety practices, such as following procedures for chemical storage and preparing a cleaning schedule for staff, the risk of foodborne illnesses can be greatly reduced, ensuring a high level of food safety both in professional settings and at home.