Transcript fight bac - Cobb Learning

FIGHT BAC
CLEAN
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Wash hands – 20 seconds, hot water,
soap, friction
Tie back hair, wear an apron
Don’t cross contaminate
Keep a clean workplace – Mise en place
Wear gloves when needed
Wash cans before opening
Guidelines for Gloves
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Wash hands properly before and after wearing or changing to a new pair of
gloves
Use gloves before handling ready-to-eat foods such as salads, fruits,
sandwiches or breads
Use gloves that fit properly and that are designed for the task at hand
Change gloves whenever tasks change, such as working with raw meats to
making sandwiches or whenever an employee leaves his/her workstation
Sneezing, coughing or touching one's hair or face with a gloved hand all
require handwashing and a new pair of gloves
Because perspiration and bacteria buildup under gloves, wash hands and
switch to a fresh pair periodically
Put On The Gloves!
COOK
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Use thermometer to check temperatures
DO NOT PARTIALLY COOK FOOD
Reheat leftovers to 165 F
Use clean, fresh, unbroken eggs
Do not eat raw cookie dough
Change utensils – do not cross
contaminate
SEPARATE
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Be careful when storing food – separate meat and
poultry from other foods
No tasting (use a tasting spoon) and no licking
fingers
Clean utensils often – do not cross contaminate
Separate hand towels from dish towels
Store non-perishables carefully – to avoid bugs
and rodents
CHILL
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Keep cold foods below 41 degrees F
Do not allow food to sit out more than 2
hours – 2 hour rule
Refrigerate leftovers promptly
Thaw frozen food in refrigerator
When cooling large amounts use ice bath
or break down into smaller containers
Do not refreeze thawed food