Whatever the food service situation, high-protein moist foods should never spend more than two hour in the "Danger Zone" between 40-140°. If it does, throw it out. Among other things, this includes meat, seafood, tofu, cooked beans, milk products, and whole eggs.

Be sure you acquire all the foods you use from an accredited, approved source, whatever the food service circumstance. Your sources should be licensed food vendors or processors who sell government-certified products. Upon receiving your foods, be sure to inspect it thoroughly.

Food thermometers are very important in food service situations, because you need to be certain that your dishes are thoroughly cooked. Always place the thermometer in the center of the thickest part of whatever you're cooking, and make sure your thermometers are sanitized after every use.