The Do's and Don'ts of food safety!
Wash your hands for 20 seconds! Poor hygiene, such as not washing hands after touching raw foods, using the toilet, smoking, coughing or touching any contaminated surfaces, is a leading cause of foodborne illness. Virtually all soaps are “anti-bacterial” – it is friction from scrubbing than actually cleans.
Do not ever pour the mop bucket into the toilet. You are risking.
Buy and eat food at only approved sources. If you buy bargain food from the “back of a truck” or eat at non-licensed establishments, you’re asking for trouble.
Serving suspicious food. Don’t keep it!! When in doubt, throw it out! If you have any suspicion that a food might be spoiled --- including an uncharacteristic odor or color or damaged packaging – throw it out. It simply isn’t worth the risk.
Use different cutting boards for raw foods. Any surface touched by raw animal foods can transfer deadly bacteria, parasites and viruses.
Employees who have diarrhea and or are vomiting! Exclude them from the activities at work. Send them home. They mustn’t work!
Keep it hot, keep it cold … or don’t keep it at all. Meats, fish, poultry, eggs, sliced melons, rice, beans, tofu and sprouts are all very susceptible to rapid bacteria growth before and after cooking. Food should be kept below 40°F or above 140°F. Also: Don’t keep food in the refrigerator longer than 7 days.
Don’t ever replace hand washing for using hand sanitizers.
Any questions? Any comments? What are some other do’s and don’t there are many many. Thanks Westchester Food Safety. Food Safety Food certification located in Westchester County New York. Serving the tristate area.