|
The One-two-three's
of hand washing.
Wash your hands properly before and after
handling raw potentially hazardous foods such as chicken,
beef, fish or seafood.
Wash your hands before handling ready to
eat foods such as lettuce, tomato, cheese, pastries and
other foods, which are not heated before they are consumed.
Wash your hands after performing any bodily
function such as using the restroom, coughing or sneezing
before you handle food.
Proper hand washing requires that you use:
- Hot and cold running water for twenty (20) seconds or
more while using soap; then
- Rinse off the soap; and
- Dry the hands with a disposable paper towel or an automatic
hand dryer.
Temperature Tips
 |
Cooking
temperature Chicken 165 º F |
| Cooking temperature
Ground Beef/ Pork 155º F |
| Raw eggs 145º
F |
| Hot holding
temperature 140º F |
 |
Potentially
hazardous foods kept in the temperature range between
41º F to 140º F for more than four (4) hours
can allow bacteria to grow to harmful levels. |
| Refrigerator
Temperature 41º F |
| Freezing 0ºF
|
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