If you're operating a food premise you can properly wash your dishes in a three compartment sink by following these steps:
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To make sure the proper food temperatures are reached and maintained, you should use a probe thermometer.
Do you thaw foods safely? Thawing of hazardous food at room temperature could lead to foodborne illness. One way to prevent foodborne illness is to control the temperature of food and to keep food out of the temperature danger zone. To thaw foods safely, use one of the following methods.
Improper cooling of potentially hazardous food is known to be the leading cause of foodborne illness. Food that cools slowly will stay in the Danger Zone for too long. Learn how to cool your food properly.
When storing food in a refrigerator, it’s important to cover and place the food in a way that helps to keep it from getting cross-contaminated with drippings or juices from other foods.
When cooking a meal, it’s always best to try and cook enough for just that meal. Improper handling over leftover foods can cause foodborne illness. To reduce the risk of foodborne illness from leftovers, here are some basic food safety tips.
As an owner or operator of a food premise, you can use this checklist as a quick guide to help you in your day-to-day operations.
The Danger Zone is a temperature range between 4°C (40°F) and 60°C (140°F). When hazardous food is left in this temperature range, harmful bacteria grow and multiply fast.
Shigellosis is an infectious disease caused by a group of bacteria called Shigella. People who eat food or drink water contaminated with Shigella bacteria can become ill with shigellosis.
Cross-contamination occurs when harmful microorganisms (germs) spread to food.