They are really quite simple, but there are books and courses on the subject.
- Keep all surfaces clean and sanitary
- Clean as you go
- Wash your hands
- Prevent cross-contamination
- Cook foods to the proper temperature
- Serve cooked foods immediately or chill them quickly
- Hold hot foods at or above 140°F
- Keep refrigerated foods at or below 40°F
- Use thermometers
- Rotate food stock properly using FIFO (First In, First Out)