Basics for Handling Food Safely

Safe steps in food handling, cooking, and storage can help prevent foodbome illnesses. People can t see, smell, or taste harmfnl bacteria that may canse illness. In all steps of food preparation, follow these basic recommendations  

Hand Washing Tips for Food Service Personnel 

Always wash hands with warm water and soap for 20 s before and after handling food. 

Never cross contaminate food prep or serving surfaces. Keep raw meat, poultry, fish, and their juices away from other foods. After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water. Cutting boards, utensils, and countertops can be sanitized by using a solution of one tablespoon of unscented, liquid chlorine bleach in a gallon of water. Marinate meat and poultry in a covered dish in the refrigerator. 

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