A Guide to Food Safety by jim.i.am

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									                CLEANING AND DO
                SANITIZING: THE                                2 STEP
                                                    Clean

                                                                        A Guide
                                        STEP 1.
                                        Clean equipment and
                                        work surfaces with
                                        hot, soapy water.
                                        Rinse thoroughly.


                                        STEP 2.     S a n i t ize
                                        Sometimes chemicals
                                        are used for sanitizing
                                                                        to Food
                                                                         Safety
                                        and sometimes high
                                        temperature is used.




                                                                         for School
                                                                        Foodservice
                                                                        Employees


               Hotel, Restaurant, and Institution Management




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                         Congratulations, you are a member
                         of the School Food Safety Team —
                         YOU CAN PREVENT FOODBORNE ILLNESS.

         HANDWASHING IS BASIC                  TEMPERATURE AND TIME                                                                               o
                                                                                                                                                   F


         How do you wash your hands?           Temperature and time are
                                               critical factors in foodservice.
                                               It is important to keep food                                                                      135o *




                                                                                                                           The Danger Zone
                                               out of the TEMPERATURE
                                               DANGER ZONE.




                                                                                                                                                 41o
                                                                                                      *
         When do you wash your hands? OFTEN!




                                                 * Based on the 2005 FDA Food Code. Contact your local health department
                                                   for guidelines in your area.




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