Improving workplace health & safety through collaboration
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Restaurants all over the country prepare food for millions of people everyday. Food preparation should be handled with care at all times. There are many different diseases and illnesses that can be passed on to people through food that was improperly stored,handled or cooked. All of the states have food safety guidelines for restaurants that are mandatory you follow at all times. While some small food safety guidelines may be different in certain states the most important are the same for ever restaurant. Knowing about food safety guidelines will keep you,your employees and customers safe. Salmonella and the E.Coli virus are often spread through food that has not been handled or cooked correctly. Not only can food safety guidelines help prevent illness they will insure you are not shut down for unsafe food handling.
Food Safety Tips
1.Always wash your hands before and after handling any food. Most diseases are spread through your hands and the germs that are on them. Also wash your hands every time you use the bathroom.
2.Store food at the correct temperature to insure that it will not go bad before it is used. Cold foods should be stored at at least 41 degrees and frozen foods is even lower. Hot foods must be kept at a temperature of 140 degrees after they are fully cooked.
3.Do not leave food sitting out for longer than 2 hours. Bacteria will start to go in food that is left out in room temperature.
4.Change knives each time you cut something different. Germs can be spread through cross contamination. Never use a knife to cut meat than use the same knife for vegetables.
5.Clean and sanitize your cooking area each time you use it. Never reuse a dirty cutting board or prep food on a counter before it is wiped down from the previous use.
6.Cook all meats to the proper temperature. This is generally between 160 degrees to 170 degrees. If you want to be safe just cook all meats to at least 170 degrees this will insure any bacteria is dead and the meat is cooked all the way.
7.The correct way to thaw out frozen meat is to either leave it under cold running water or place it in a sink full of cold water. If you leave it in the sink you must change the water often to make sure it remains cold. Never leave meat sitting out on a counter to thaw. As it gets hotter bacteria and germs will start to grow.
8.Wash all produce before you use it. Unfortunately many companies still use chemicals to preserve their products. By washing the fruits and vegetables you avoid eating any chemicals.
9.If you knife or other utensils fall on the floor pick them up and put them in the sink. Never use a utensil that has been on the floor even if it was only for a second. There are millions of germs on floors.
Each state has different food safety guidelines for restaurants to be sure you are following the correct guidelines you can call your local health department and request a list of rules and regulations. Using Food safety guidelines will keep you business running. Fresh and delicious food is the best way to make sure customers are going to return.
Food Safety Tips
1.Always wash your hands before and after handling any food. Most diseases are spread through your hands and the germs that are on them. Also wash your hands every time you use the bathroom.
2.Store food at the correct temperature to insure that it will not go bad before it is used. Cold foods should be stored at at least 41 degrees and frozen foods is even lower. Hot foods must be kept at a temperature of 140 degrees after they are fully cooked.
3.Do not leave food sitting out for longer than 2 hours. Bacteria will start to go in food that is left out in room temperature.
4.Change knives each time you cut something different. Germs can be spread through cross contamination. Never use a knife to cut meat than use the same knife for vegetables.
5.Clean and sanitize your cooking area each time you use it. Never reuse a dirty cutting board or prep food on a counter before it is wiped down from the previous use.
6.Cook all meats to the proper temperature. This is generally between 160 degrees to 170 degrees. If you want to be safe just cook all meats to at least 170 degrees this will insure any bacteria is dead and the meat is cooked all the way.
7.The correct way to thaw out frozen meat is to either leave it under cold running water or place it in a sink full of cold water. If you leave it in the sink you must change the water often to make sure it remains cold. Never leave meat sitting out on a counter to thaw. As it gets hotter bacteria and germs will start to grow.
8.Wash all produce before you use it. Unfortunately many companies still use chemicals to preserve their products. By washing the fruits and vegetables you avoid eating any chemicals.
9.If you knife or other utensils fall on the floor pick them up and put them in the sink. Never use a utensil that has been on the floor even if it was only for a second. There are millions of germs on floors.
Each state has different food safety guidelines for restaurants to be sure you are following the correct guidelines you can call your local health department and request a list of rules and regulations. Using Food safety guidelines will keep you business running. Fresh and delicious food is the best way to make sure customers are going to return.
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References
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