Fight Bac

1. Fight Bac Clean Separate Chill Cook

2. Proper Hand Washing Sing the ABC song or Happy Birth day song. Make sure you get the top of your hands and your nails.

3. Sanitation:Clean • Long hair should be tied back in the kitchen • Wear clean clothes and clean apron when working with food. • bacteria can accumulate on clothes • avoid loose sleeves and bracelets which can dip into foods • Put on gloves before handling food-band-aid on cut then gloves • Cover coughs and sneezes with a disposable tissue. Wash hands again. • After handling raw meat, fish, or poultry or eggs, wash your hands thoroughly before touching any foods. • Keep your work area clean. Bacteria grow quickly in spills and on dirty utensils. • Use paper towels to wipe up juices from raw meat and poultry .Then wash area on which the juices dripped. • Wash tops of cans before opening them otherwise dust and dirt could fall into food when you open the can • Thoroughly wash cutting board, with chlorine bleach solution to kill bacteria • Wash dishes in hot water-as hot as you can tolerate and in this order … • Glasses, flatware, plates and bowls, pots and pans, and greasy utensils. • Wash dishcloths and sponges daily.

4. Sanitation: Separate • CROSS CONTAMINATION- occurs when harmful bacteria from one food are transferred to another food. • Juices from a leaky package of raw chicken may contain harmful bacteria. If these juices drip on other foods in your shopping cart or the refrigerator the bacteria will be transferred to the other foods. Put raw meats in a separate plastic bag Do not taste and cook with the same spoon Never use a hand towel to wipe dishes Keep pets and insects out of the kitchen Do not feed pets in the kitchen or wash their dishes ith the family dishes Raw meats should go on the lowest shelf or drawer in the refrigerator.

5. Cook: • Use a thermometer to check food temperatures. Always keep hot foods hot-above 140 F • Cook beef cuts to internal 145 F • Cook ground beef to 160F • Cook poultry to 165 • Reheat temperatures to 165 F and hold at 165 for 15 sec.

6. Chill: • Keep Cold foods Cold at below 40 F • Eat or freeze leftovers within three days • Toss Rice and Pasta after 2 days. • Refrigerate leftovers promptly • Use a refrigerator thermometer to check the temperature of your refrigerator and freezer regularly • Don’t over stuff refrigerator or freezer so air can circulate • Thaw foods in the refrigerator.DO NOT THAW ON THE COUNTERTOP! • Refrigerate custards, meringue, cream pies and foods filled with custard mixtures when they have cooled • Use shallow containers for refrigerator storage to help foods reach safe, cool temps • Do not refreeze foods unless they still contain ice crystals. • Do not refreeze ice cream that has thawed