Step 1: Clean
- Use a disinfectant, mixture of chlorine bleach and water, or hot soapy water to clean surfaces.
- Always wash fruits in cold water and utensils with hot water.
- Wash your hands for 20 seconds.
Step 2: Separate
Four Steps to Food Safety
This step is mainly focused on cross- contamination.
To prevent cross- contamination you can...
- Wash all produce
- Store washed produced in clean containers
- Use different utensils and cutting boards with raw and ready to eat food.
The four steps to food safety is clean, separate, cook and chill.
Food Nutrition and Wellness
- Clean surfaces before and after preparing food.
- Disinfect kitchen surfaces, appliances, and storage areas.
- Wash cloth towels, dishcloths, and sponges often.
Introduction
Contaminated foods carry microbes into the body and cause infections.
Food crumbs, spills, and dirty dishes help bacteria multiply. They also attract insects and mice that leave harmful bacteria.
Step 3: Cook
Step 4: Chill
Cooking focus on internal temperatures.
Harmful bacteria is destroyed when food is cooked to the proper temperature.
The only reliable way to determine "readiness" is with a meat thermometer.
Bacteria multiply faster in the temperature danger zone (40 F - 140 F). Chilling food correctly is the most effective way to reduce their production. Refrigerate food within two hours and one hour in hot weather (90 F and above). Keep the refrigerator at 40 degrees F or below.
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