THE 7
COMMANDMENTS OF
FOOD SAFETY
. WASH HANDS FOR 20
1
SECONDS BEFORE
HANDLING FOOD
Hot
soapy water
2. KEEP FOOD SAFE AND
REFRIGERATE
Avoid
the danger zone of 40-140
degrees
This is where bacteria
multiply
3. THAW
FOOD IN THE
REFRIGERATOR, NOT ON THE
COUNTER.
4. DON’T CROSS CONTAMINATE
BY WASHING HANDS, UTENSILS,
AND SURFACES AFTER TOUCHING
RAW MEAT, POULTRY, OR EGGS
Cross
contamination is
spreading harmful bacteria from
one food to another.
5. NEVER LEAVE PERISHABLE
FOOD OUT LONGER THAN 2
HOURS.
This
is the 2 hour rule.
AVOID THE DANGER
ZONE!!
6. COOK MEAT, POULTRY, AND FISH
TO A SAFE INTERNAL
TEMPERATURE
ALWAYS
USE A MEAT
THERMOMETER
7. FREEZE OR REFRIGERATE
LEFTOVERS RIGHT AWAY
1. Wash hands for 20 seconds before handling food.
2. Keep food safe and refrigerate. (avoid the danger
zone 40-140)
3. Thaw food in the refrigerator not on the counter.
4. Don’t cross contaminate!! Wash hands,utensils,
and surfaces after touching raw meat, poultry, or
eggs
5. Never leave perishable food out longer than 2
hours.
6. Cook meat, poultry, and fish to a safe internal
temperature
7. Freeze or refrigerate leftovers right away.