Wash your hands. - Lorain County General Health District...Wash your hands often and never touch...
Transcript of Wash your hands. - Lorain County General Health District...Wash your hands often and never touch...
Wash your hands.
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Wet hands. Use soap. Wash for 20seconds.
Rinse hands. Dry hands.Use paper
towel to turnoff water.
Don't get sick.
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Safe CookingTemperatures
145° FFish, shellfish
145° FWhole muscle meats
155° FGround meats, eggs
165° FChicken, turkey, exotic meats
Cook foods to the proper minimum internal temperatureto prevent foodborne illness.
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Store foodproperly
Store food 6 inches off of floor.
Date mark foods to ensureproper rotation.
GROUNDBEEF
GROUNDBEEF
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Maintain foods at 41°F or less.
Label and cover all foods.Never let food sit at roomtemperature. Check temperatures of therefrigerator and food often.Keep storage areas dry,clean, and away from allchemicals.
Store ready-to-eatfoods at the top.
Store raw foodsat the bottom.
Keep cold foodsat 41°F
or cooler.Keep hot foods
at 135°For higher.
HoldingTemperatures
Keep food out of the temperaturedanger zone (42°F - 134°F) to prevent
possible foodborne illness.
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Cooling andReheating in Bulk
Reheat food rapidly to 165°F in 2 hours orless if food will be held hot. Use cookingequipment and verify temperature with athermometer. Food can be maintained at135°F after being reheated properly.
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Step 1: Cool from 135°F to 71°F in 2hours or less using shallow pans, icewands, or an ice bath. Step 2: Cool from 70°F to 41°F or less inno more than 4 additional hours in therefrigerator.
Cool food in 2 steps
Reheat in bulk
Time and temperature are essential to keep food safe.
Use separate cutting boards andutensils for produce, meat, poultry,and seafood. Sanitize equipmentfrequently between use.
CleanBefore you handle food,
wash your hands.
Avoid cross-contamination
Separate foods and utensils8/
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Wash, rinse, and sanitize surfaces at the frequencyrequired and when you begin working with a differenttype of food.Food can become contaminated by touching yourbody and clothing, sneezing or coughing into yourhands. Never touch ready-to-eat food with bare hands.
Keep food safe
Wash your hands often and never touchready-to-eat food with bare hands.
Keep refrigerated foods at 41°F orcooler and hot foods at 135°F or higher.
Use separate cutting boards andutensils for produce, meat, poultry,and seafood.
Wash, rinse, and sanitize food utensilsand surfaces.
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Don't work with food if you are sick.