Preparing, cooking or providing foods can be a very challenging task in today’s food industry. It is imperative that in all food service operations, the food employee properly handles foods in order to prevent food borne illness among its customers. Guidance for properly handling foods is administered by the FDA (U.S. Food and Drug Administration) food code. An important tool that is utilized throughout the food industry is called HACCP (Hazard Analysis Critical Control Point). This tool aids in the total management of the food process including processing, storing and preparation. When properly designed, and implemented a professional HACCP plan is one of the most effective tools in preventing food borne illness. Depending on the type of food activity, there may be various guidelines to follow in order to maintain compliance with Local, State and Federal food authorities. Within the State of Ohio, food service guidance is provided through the Ohio Uniform Food Safety Code. Allow "Keep It Safe" to bridge this gap of knowledge for you as your consultants.