Preventing Food Borne Illness
Clean work surfaces with a mixture of hot water and soap.
Sanitize using a quat cleaner or bleach and water solution to kill any remaining bacteria.
Danger Zone- Bacteria grow most rapidly at temperatures between 40-140F (4-60C). To prevent bacterial growth, store perishable foods in the fridge between 32-40F (0-4C) and frozen foods at a temperature below 0F (-18C).
Avoid cross contamination (transmission of harmful bacteria from one food to another) by following these tips:
Clean and sanitize cutting boards between jobs.
Store raw meat on the bottom shelf of the fridge.
Keep raw meat separate from cooked meat.
Prevent pests (Infestation) by cleaning all work surfaces thoroughly.
Sweep floors after each class.
Plug holes near drains to avoid entry points for pests.
Sanitize using a quat cleaner or bleach and water solution to kill any remaining bacteria.
Danger Zone- Bacteria grow most rapidly at temperatures between 40-140F (4-60C). To prevent bacterial growth, store perishable foods in the fridge between 32-40F (0-4C) and frozen foods at a temperature below 0F (-18C).
Avoid cross contamination (transmission of harmful bacteria from one food to another) by following these tips:
Clean and sanitize cutting boards between jobs.
Store raw meat on the bottom shelf of the fridge.
Keep raw meat separate from cooked meat.
Prevent pests (Infestation) by cleaning all work surfaces thoroughly.
Sweep floors after each class.
Plug holes near drains to avoid entry points for pests.