Food And Cooking Hygiene

The following are fundamental requirements:

# Wear clean Clothes and protective Apron .
# Wash Hands with warm Soap y Water before preparing food and after handling raw meat, fish and poultry.
# Restrain Hair with a Kerchief , elastic bands or Hairnet .
# Keep the temperature of hot food above 140°F / 60°C and keep the temperature of cold food below 40°F / 4°C. Food should not sit at intermediary temperatures (defined as 40-140°F / 4-60°C) for more than 2 hours.
# Use an instant-read Thermometer to measure the internal temperature of cooked meats.
# Keep raw meat apart from cooked meat, and wash the cutting board and knife before reusing.
# Wash Meat , Fruit , and Vegetable s thoroughly before use.
# Do not cook or otherwise prepare food if feeling unwell.

SEE ALSO

Food Preservation

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Food And Cooking Hygiene

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