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Handwashing

Wash hands with soap and warm running water.

Potentially Hazardous Materials


A food that requires time/temperature control for safety.

COOKING

Thoroughly cook foods to appropriate temperatures.

Do Not Work If Ill


Do not work with food and beverage if you are ill or experiencing gastrointestinal symptoms.

Cross Contamination
Do not crosscontaminate between raw and ready-to-eat or cooked foods.

Wash, Rinse, and Sanitize


Food contact surfaces and utensils must be properly washed, rinsed, and sanitized.

No Bare Hand Contact


Do not touch readyto-eat foods with bare hands.

Refrigeration/Cold Holding
Cold foods must be held at 41F (5C) or below.

Cooling 135F (57C)


Hot foods must be cooled from 135F to 70F (57C to 21C) within 2 hours and from 70F to 41F (21C to 5C) within an additional 4 hours.

Cooling 140F
Hot foods must be cooled from 140F to 70F (60C to 21C) within 2 hours and from 70F to 41F (21C to 5C) within an additional 4 hours.

Hot Holding 135F (57C)


Hot foods must be held at 135F (57C) or above.

Hot Holding 140F (60C)


Hot foods must be held at 140F (60C) or above.

Temperature Danger Zone 135F


Do not allow foods to stay in the temperature danger zone. Keep cold foods cold and hot foods hot.

Temperature Danger Zone 140F


Do not allow foods to stay in the temperature danger zone. Keep cold foods cold and hot foods hot.