 Handwashing - Washing your hands thoroughly and frequently is critical for preventing foodborne illness.
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Cleaning and Sanitizing - Cleaning and sanitizing is a two-step process. Equipment/utensils and surfaces must be cleaned and rinsed before they are sanitized. It is essential to clean and sanitize frequently and between tasks to prevent cross contamination. Proper sanitizing solution levels (approximately 100 ppm) can be made - one cap full of bleach to one gallon of water.
Do NOT store cleaning supplies around food.
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Cross Contamination - Cross contamination occurs when microorganisms are transferred from one food or surface to another. Ways to prevent cross contamination include * Handwashing * Proper Cleaning and Sanitizing * Store raw food below ready to eat food * Wash and sanitze your cutting board after preparing meat
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 Thermometers - A thermometer is one of the most important pieces of equipment in a kitchen. Use a thermometer to check temperatures for* Internal Cooking * Hot and Cold Holding * Refrigerator and Freezer * Reheating and Cooling
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Thawing Procedures - Never thaw food at room temperature. There are 4 ways to thaw food. 1. In the refrigerator at 41° F (5° C) or lower. 2. Submerge under running water 70° F (21° C) or lower. 3. In the microwave if cooking food
immediately. 4. As part of the cooking process.
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Cooking Temperatures - Foods require different minimum internal cooking temperatures to ensure they are safe to eat. Research this information before cooking your food.
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 Proper Holding Temperatures - Maintaining proper temperatures is critical. Microorganisms present in potentially hazardous food can grow and cause illness if foods are not held at proper temperatures. Keep cold food at 41° F (5° C) or below and hot foods at 135° F (57° C) or higher. Keep foods out of the DANGER ZONE.
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Cooling Procedures - It is very important to get foods through the temperature danger zone as quickly as possible by using proper cooling procedures - an ice paddle or ice-water baths. Refrigerators are not designed to cool hot food quickly - they are designed to keep cold food cold.
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Reheating Procedures - Previously cooked foods must be reheated to an internal temperature of 165° F (74° C) for 15 seconds within 2 hours.
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