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It is important to take the right food handling precautions when working with a variety of foods. From canned goods to fresh produce and meats, you need to make sure you use the right procedures to avoid food spoilage, food poisoning, bacteria contamination, and other such risks.

The HACCP (Hazard Analysis and Critical Control Point) system provides guidance for food handling industries to help them maintain proper food safety for a variety of food products. The objective of the HACCP system is to help eliminate risks associated with Biological Hazards, Chemical Hazard and Physical Hazards.

The U.S. Food and Drug Administration has issued detailed guidelines on food storage, preparation, and cooking for good reason. About 1 in 6 people deal with food poisoning each year. Bacteria and other disease-causing agents can easily get into food and ingredients, but best practices in food handling can prevent or at least reduce the risks of people getting sick.

You might not think technology and food safety go hand in hand—but think again. For decades, restaurants have used unreliable clipboard checklists to ensure important steps are taken to address health and hygiene.