Food Safety The Golden Rules Of Food Safety

1. ALWAYS WASH YOUR HANDS BEFORE AND AFTER HANDLING FOOD.
2. ALWAYS WASH YOUR HANDS AFTER USING THE REST ROOM, etc.
3. When preparing food, keep surfaces and utensils clean.
4. Use one cutting board for raw meats, another for fruits and vegetables that won't be cooked.
5. WASH YOUR HANDS BETWEEN EACH TASK!
6. Keeping a clean kitchen area saves on cleaning up after the meal and keeps food related illnesses at a minimum. A clean heavy plastic sheet can declare kitchen boundaries.
7. Soak pots and pans after using, Saves on that stuck on food mess after the meal.
8. A simple trick is to fill dishpans with hot, sudsy water. This serves two purposes for me.
9. When preparing food, you can toss the dirty dishes into the hot water to soak while you cook. This makes for easier cleanup.
10. As you cook, stick your hands in the water to clean.
11. Keep cold food cold and hot food hot.
12. 140 degrees F or above and 40 degrees F or below. Do not leave food at room temperature longer than 2 hours (1 hour when summer room temperatures are hot).
13. Thaw foods in the refrigerator, not on the counter. Also make sure that meat juices can't drip onto other foods. To store hot foods, refrigerate immediately in shallow containers to cool them more quickly.
14. Keep chicken and chicken products, juices away from other foods.
15. Clean cutting boards between each use.
16. Be considerate of the cleaning crew while cooking, your next on the duty roster.
17. Clean the dishes with soap, sanitize, rise all the soap off.
18. Put utensils and pots back in the right places.
19. Keep dry items dry, Don’t place wet towels in with the dry goods.