Wash your hands.

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Wet hands. Use soap. Wash for 20seconds.

Rinse hands. Dry hands.Use paper

towel to turnoff water.

Don't get sick.

20

Safe CookingTemperatures

145° FFish, shellfish

145° FWhole muscle meats

155° FGround meats, eggs

165° FChicken, turkey, exotic meats

Cook foods to the proper minimum internal temperatureto prevent foodborne illness.

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Store foodproperly

Store food 6 inches off of floor.

Date mark foods to ensureproper rotation.

GROUNDBEEF

GROUNDBEEF

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Maintain foods at 41°F or less.

Label and cover all foods.Never let food sit at roomtemperature. Check temperatures of therefrigerator and food often.Keep storage areas dry,clean, and away from allchemicals.

Store ready-to-eatfoods at the top.

Store raw foodsat the bottom.

Keep cold foodsat 41°F

or cooler.Keep hot foods

at 135°For higher.

HoldingTemperatures

Keep food out of the temperaturedanger zone (42°F - 134°F) to prevent

possible foodborne illness.

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Cooling andReheating in Bulk

Reheat food rapidly to 165°F in 2 hours orless if food will be held hot. Use cookingequipment and verify temperature with athermometer. Food can be maintained at135°F after being reheated properly.

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Step 1: Cool from 135°F to 71°F in 2hours or less using shallow pans, icewands, or an ice bath. Step 2: Cool from 70°F to 41°F or less inno more than 4 additional hours in therefrigerator.

Cool food in 2 steps

Reheat in bulk

Time and temperature are essential to keep food safe.

Use separate cutting boards andutensils for produce, meat, poultry,and seafood. Sanitize equipmentfrequently between use.

CleanBefore you handle food,

wash your hands.

Avoid cross-contamination

Separate foods and utensils8/

19

Wash, rinse, and sanitize surfaces at the frequencyrequired and when you begin working with a differenttype of food.Food can become contaminated by touching yourbody and clothing, sneezing or coughing into yourhands. Never touch ready-to-eat food with bare hands.

Keep food safe

Wash your hands often and never touchready-to-eat food with bare hands.

Keep refrigerated foods at 41°F orcooler and hot foods at 135°F or higher.

Use separate cutting boards andutensils for produce, meat, poultry,and seafood.

Wash, rinse, and sanitize food utensilsand surfaces.

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Don't work with food if you are sick.