- Food safety starts with
washing hands before handling food and after handling raw meat, eggs
or other foods that can cross-contaminate ready-to-eat products.
- Hand washing steps:
1. Wet hands
2. Take soap and lather
3. Briskly rub hands for twenty seconds
4. Scrub between fingers
5. Scrub forearm to just below elbow
6. Rinse forearms and hands
7. Dry hands and forearms
8. Turn off water with paper towel
9. Discard towel
- Good sanitizing spray
or rinse for cleaning counters/tables: 1 teaspoon bleach to 1 quart
water. Prepare fresh mixture daily.
- Always wash utensils or
counters that come in contact with raw eggs, meat, poultry or fish
before you use them for ready-to-eat foods such as deli meats, vegetables
or baked goods.
- Refrigerate eggs, milk
and other perishable ingredients when not being used at 40 degrees
F or less.