Always remember to use healthy
practices in the kitchen.
Here are some basics.
hands before starting or changing food prep.
Date and lable foods. Discard leftovers after 6 days.
cold foods cold at 40* and hot foods hot at 135*. This is a new standard for Michigan hot foods,
remember this is the minimum temperature.
Cool large quantities
of food fast with an ice bath, cooling in shallow containers, or an ice stick submerged in food. At maximum, 2 hours
to reach 70* then 4 hours to reach 40*.
Prevent cross-contamination by washing and sanitizing(50 to 100 part
per million (ppm) bleach water rinse) cutting boards and utensils. About a capful per gallon. You can test the strength
with chlorine test strips
Avoid cooking when you have a cold or are sick.
proper clothing, long pants, short sleeved shirts and shoes to avoid accidents.
Cover or restrain long
Have clean fingernails.
Wash your hands!
It is always a good idea to have a sink full
of hot soapy water to keep up with dishes as you cook. Use a hot water rinse and if possible a second rinse with 50-100 ppm
bleach and water rinse.