SANITATION IN THE KITCHEN

STORING FOOD
Refrigerate or freeze perishables right away.

THAWING FOOD
Food can be put in the fridge to thaw.

PREVENTING FOOD BORNE ILLNESS.
Inspect the packaging in which the food comes in.

Food can go 4 hours without refrigeration.

THE 4 C's

• Cleaning
• Cooking
• Cross contamination
• Chilling

CLEANING

• Clean the kitchen as you cook.
• 'Clean as you go.'

COOKING.

• Follow the recipes.
• Read the labels.

CROSS CONTAMINATION
Food poisoning is often caused when harmful bacteria on one food are spread via hands or kitchen utensils to cross-contaminate other foods

CHILLING.
Don't put hot food right away in the fridge or freezer.

Don't consume food that has been left out longer than two hours

cool hot foods to about 40 degrees F and refrigerate promptly

Always disinfect your cutting board.

Don't over-stuff your fridge--proper air circulation is imperative to keep products cool.

Wash sponges, dishrags and dishtowels frequently.

Keep an open box of good old-fashioned baking soda in the refrigerator and another one in the freezer to absorb odors.