Steps to reduce the risk of food borne illnesses:
• Clean: Wash hands and food-contact surfaces often. Bacteria can spread throughout the kitchen and get onto cutting boards, knives, sponges, and counter tops.
• Separate: Don't cross-contaminate: Don't let bacteria spread from one food product to another. This is especially true for raw meat, poultry and seafood. Experts caution to keep these foods and their juices away from ready-to-eat foods.
• Cook: Cook to a safe internal temperature. Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause food borne illness. Use a food thermometer to measure the internal temperature of foods.
• Chill: Refrigerate promptly to keep most harmful bacteria from growing and multiplying. Refrigerators should be set at 40 degrees Fahrenheit and the freezer at 0 degrees Fahrenheit. The accuracy of the settings should be checked occasionally with a thermometer.
Tips for Fresh Produce
• Purchase produce that is not bruised or damaged.
• Begin preparing produce with clean hands. Wash hands for 20 seconds with warm water and soap before and after preparing fresh produce.
• For added protection, kitchen sanitizers can be used on cutting boards and counter tops periodically. Try a solution of one teaspoon of chlorine bleach to one quart of water.
• If plastic or other non-porous cutting boards are used, run them through the dishwasher after use.
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Prepared byHTH7
Submitted by: Allfreeessays
I choose SAFETY as my report to aware people what they will do to keep themselves safe.
These are some of the tips and steps about SAFETY that I can contribute so that you will do these to make you safe.
Source
http://www.cfsan.fda.gov/~dms/fsholida.html