| Food And Cooking Hygiene |
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The following are fundamental requirements: # Wear clean Clothes and protective Apron . # Wash Hands with warm Soap y Water before preparing food and after handling raw meat, fish and poultry. # Restrain Hair with a Kerchief , elastic bands or Hairnet . # Keep the temperature of hot food above 140°F / 60°C and keep the temperature of cold food below 40°F / 4°C. Food should not sit at intermediary temperatures (defined as 40-140°F / 4-60°C) for more than 2 hours. # Use an instant-read Thermometer to measure the internal temperature of cooked meats. # Keep raw meat apart from cooked meat, and wash the cutting board and knife before reusing. # Wash Meat , Fruit , and Vegetable s thoroughly before use. # Do not cook or otherwise prepare food if feeling unwell. SEE ALSO |
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