1. Correct level of grease and temperature must be observe when deep frying. 2. Caution must be observed when working with hot oil or objects 3. Washed utensils are to be dried by towel after manual dishwashing. 4. Hot-holding equipment include only steam tables and hot cabinets 5. Hazards Analysis and Critical Control Point is a food safety system that helps identify and control any danger of food contamination.​