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1. Enforce Personal Hygiene for All Food Handlers 2. Control Time and Temperature Abuse 3. Prevent Cross-Contamination 4. Identify and Manage Food Allergens 5. Clean and Sanitize Properly 6. Inspect and Store Food Safely 7. Follow Proper Food Handling Procedures 8. Provide Continuous Staff Training 9. Implement a HACCP Plan (Hazard Analysis and Critical Control Points) 10. Coordinate with Nursing and Infection Control