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FOUR STEPS TO FOOD SAFETY

FOUR STEPS TO FOOD SAFETY. CLEAN SEPARATE COOK CHILL. CLEAN!. FOLLOW GOOD SANITATION PRACTICES; MAINTAIN CLEAN CONDITIONS TO PREVENT DISEASE AND PROMOTE GOOD HEALTH. WASH HANDS FOR 20 SECOND WITH SOAP AND WARM WATER WASH AFTER SNEEZING, COUGHING, ETC DRY HANDS WITH PAPER TOWELS

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FOUR STEPS TO FOOD SAFETY

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  1. FOUR STEPS TO FOOD SAFETY CLEAN SEPARATE COOK CHILL

  2. CLEAN! • FOLLOW GOOD SANITATION PRACTICES; MAINTAIN CLEAN CONDITIONS TO PREVENT DISEASE AND PROMOTE GOOD HEALTH. • WASH HANDS FOR 20 SECOND WITH SOAP AND WARM WATER • WASH AFTER SNEEZING, COUGHING, ETC • DRY HANDS WITH PAPER TOWELS • WEAR AN APRON • COVER SORES • KEEP WORK AREA CLEAN • WASH DISHCLOTHS DAILY

  3. SEPARATE! • AVOID CROSS CONTAMINATION – WHEN HARMFUL BACTERIA FORM ONE FOOD ARE TRANSFERRED TO ANOTHER FOOD • STORE RAW MEATS SEPARATELY • DO NOT ALLOW TO DRIP ON FRESH FOODS • DO NOT TASTE AND COOK WITH SAME SPOON • USE A SEPARATE CUTTING BOARD FOR RAW MEATS, ETC • KEEP HAND TOWELS AND DISH TOWELS SEPARATE • PETS OUT OF KITCHEN • THROW AWAY QUESTIONABLE FOOD

  4. COOK! • HIGH TEMPERATURES CAN KILL BACTERIA • KEEP HOT FOOD HOT • COOK UNTIL APPROVED TEMPERATURE • REHEAT LEFTOVERS TO 165 • COOK EGGS UNTIL THEY ARE FIRM • DO NOT EAT RAW DOUGH

  5. CHILL! • KEEP COLD FOODS COLD • REFRIGERATE LEFTOVERS PROMPTLY – EAT OR FREEZE IN 4 DAYS • DO NOT THAW ON KITCHEN COUNTER • KEEP REFRIG CLEAN • STORE LEFTOVERS IN SMALL CONTAINERS • AFTER OPENING JARS, STORE IN REFRIGERATOR

  6. RULE TO REMEMBER! *KEEP HOT FOODS HOT – KEEP COLD FOODS COLD *AVOID THE DANGER ZONE-45 TO 145 – 2 HOURS OR LESS

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