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  • Kitchen Rules

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    Lauren Matheson
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    The document outlines the four steps of food safety: clean by washing hands and surfaces before cooking; separate raw foods from ready-to-eat foods; chill by keeping the refrigerator at 40°F or lower and not leaving food out for more than 2 hours; and cook foods to the correct internal temperature to kill bacteria. Following these four steps reduces the risk of foodborne illnesses like Salmonella, food poisoning, and botulism.

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    The document outlines the four steps of food safety: clean by washing hands and surfaces before cooking; separate raw foods from ready-to-eat foods; chill by keeping the refrigerator at 40°F or lower and not leaving food out for more than 2 hours; and cook foods to the correct internal temperature to kill bacteria. Following these four steps reduces the risk of foodborne illnesses like Salmonella, food poisoning, and botulism.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    17 views1 page

    Kitchen Rules

    Uploaded by

    Lauren Matheson
    The document outlines the four steps of food safety: clean by washing hands and surfaces before cooking; separate raw foods from ready-to-eat foods; chill by keeping the refrigerator at 40°F or lower and not leaving food out for more than 2 hours; and cook foods to the correct internal temperature to kill bacteria. Following these four steps reduces the risk of foodborne illnesses like Salmonella, food poisoning, and botulism.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 1

    Kitchen Rules

    The Four Steps of Food Safety

    Clean Separate
    Wash hands
    and surfaces Separate
    with warm ready-to-
    soapy water eat foods
    before from raw
    starting. foods.

    Chill Cook
    Keep
    refrigerator Cook food
    at 40° or to correct
    lower. internal
    Don't leave food temperature
    out for more to kill
    bacteria
    than 2 hours.

    Following these rules ensures reduced risk of food


    borne illness such as: Salmonella, Food poisoning and
    Botulism.

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