FOOD SAFETY!

FOOD BORNE ILLNESS

HOW TO PREVENT IT?

• Cook
• Clean
• Chill
• Seperate

FOOD SAFTEY!
a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards.

COOK!

MAKE SURE TO COOK MEAT TO AT LEAST 165!

NEVER TASTE UNCOOKED FOOD!

USE A THERMOMETER TO CHECK YOUR FOOD TEMPERATURES

THERE ARE MANY WHYS TO COOK THINGS

• Frying pan
• Deep fryer
• Oven
• Grill
• ...

CLEAN

WASH YOUR HANDS WITH SPOAPY WATER FOR 20 SECONDS

COVER COUGHS AND SNEEZES

CHANGE DISH TOWELS OFTEN!

SANITIZE ALL SURFACES BEFORE PLACING FOOD ON THEM!

CHILL

DO NOT ALLOW FOODS TO SIT OUT FOR MORE THAN 2 HOURS

REFRIGERATORS SHOULD BE SET AT 40 DEGREES FAHRENHEIT OR LOWER

SEPARATE LARGE AMOUNTS OF FOOD TO CHILL FASTER

WHEN IN DOUGHT, THROW IT OUT

SEPARATE

SEPERATE RAW AND COOKED FOOD IN YOUR SHOPPING CART

USE SEPARATE KITCHEN TOOLS WHILE PREPARING RAW MEAT

PLACE RAW MEAT IN PLASIC BAG, SO JUICES DON'T LEAK OUT

ALWAYS PUT COOKED FOOD ON A CLEAN PLATE!