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  • 3 Fighting Bac

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    This document provides guidelines for preventing food poisoning by discussing proper hygiene and food handling practices. It recommends washing hands frequently, wearing clean clothes while cooking, thoroughly cleaning and sanitizing all surfaces, using separate cutting boards for raw meat and produce, storing raw meats away from other foods, reheating leftovers until piping hot, and avoiding leaving foods in the danger zone between 40-140°F.

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    3 fighting bac

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    This document provides guidelines for preventing food poisoning by discussing proper hygiene and food handling practices. It recommends washing hands frequently, wearing clean clothes while cooking, thoroughly cleaning and sanitizing all surfaces, using separate cutting boards for raw meat and produce, storing raw meats away from other foods, reheating leftovers until piping hot, and avoiding leaving foods in the danger zone between 40-140°F.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    1K views8 pages

    3 Fighting Bac

    Uploaded by

    api-255346444
    This document provides guidelines for preventing food poisoning by discussing proper hygiene and food handling practices. It recommends washing hands frequently, wearing clean clothes while cooking, thoroughly cleaning and sanitizing all surfaces, using separate cutting boards for raw meat and produce, storing raw meats away from other foods, reheating leftovers until piping hot, and avoiding leaving foods in the danger zone between 40-140°F.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 8

    GOOD NEWS!

    You CAN EASILY prevent food poisoning


    Just follow these 4 Guidelines:
    Hair tied BACK
    Hands washed as many
    times as needed
    Wear clean clothing,
    etc.

    SCRUB with HOT, SOAPY


    water; dry thoroughly
    Wash bloody dishes last
    Sanitize with dishwasher

    Wash/Dry all areas;


    especially Hot/Cold
    handles on faucet
    Avoid splashes at
    sink

    Wash/Dry all
    OUTDOOR food
    BEFORE prepping/
    cooking/eating
    Don’t use the
    same cutting
    board/knife for
    all food; one for
    raw meat, one for
    produce, etc.

    Put raw meat


    away from
    other foods
    on lower
    level

    Don’t put
    cooked food
    on dirty/used
    dishes
    Cook all
    leftovers
    until
    they are
    PIPING
    HOT

    are clear
    (like water)

    meat is
    white or
    light beige
    4
    40

    In the DANGER
    ZONE, especially at
    room temperature

    Microwave
    Cold water bath

    In Fridge
    Recap:

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