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Food Safety

Food Safety . Food safety vs. Food sanitation. Food Sanitation. How food is handled to prevent foodborne illnesses. Cleanliness of equipment and facilities. Food Safety . Four Key recommendations for food Safety . Created by the USDA CLEAN Separate Cook Chill .

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Food Safety

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  1. Food Safety

  2. Food safety vs. Food sanitation Food Sanitation How food is handled to prevent foodborne illnesses Cleanliness of equipment and facilities Food Safety

  3. Four Key recommendations for food Safety • Created by the USDA • CLEAN • Separate • Cook • Chill

  4. Recommendation 1: Clean • Wash hands and food contact surfaces often • Cutting boards, knives, countertops • Use hot soapy water and sanitizing solution after each food

  5. Recommendation 2: Separate • Never bag raw meats with other foods • Store raw meats on the bottom of the refrigerator

  6. Recommendation 3: Cook Cook Foods to a safe temperature to kill bacteria • Temperature Danger Zone: • 40°-140° for home • 41°- 135° for food service • Different temperatures because home cooks do not always check the internal temperature

  7. Cook continued • Check internal temperature for doneness • Use a food grade thermometer, place in center of food • Serve food quickly as possible after preparation: keep stored at 140°

  8. Chill • Refrigerate foods promptly and defrost properly • Let food cool covered first then store below 40° • Marinate food in refrigerator • Defrosting: • In refrigerator • Under cold water • In the microwave

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