what are the four basic steps to keeping food safe?
239418
Four Steps to Food Safety: Clean, Separate, Cook, Chill.
1186971
['First in, first out. Unpack your groceries strategically. ... ', 'Freeze it. ... ', 'Get creative with leftovers. ... ', 'Plan meals in advance. ... ', 'Rethink wilted produce. ... ', 'Save scraps. ... ', 'Shop strategically. ... ', 'Store food properly.']
1327721
['Wash your hands after you use the bathroom and before you prepare or eat food. Teach your children to do the same.', "Avoid food or water that's not clean.", "Don't eat anything that isn't cooked thoroughly.", "Avoid food served by people who haven't washed their hands."]
73224
The core messages of the Five Keys to Safer Food are: (1) keep clean; (2) separate raw and cooked; (3) cook thoroughly; (4) keep food at safe temperatures; and (5) use safe water and raw materials.
279463
['Consume only light, plain foods, such as bread and crackers.', 'Avoid any foods that have strong flavors, are very sweet, or are greasy or fried.', 'Drink cold liquids.', 'Avoid any activity after eating.', 'Drink a cup of ginger tea.']
348574
There are four main types of contamination: chemical, microbial, physical, and allergenic. All food is at risk of contamination from these four types. This is why food handlers have a legal responsibility to ensure that the food they prepare is free from these contaminants and safe for the consumer.
1179280
Protecting food from risk of contamination, including harmful bacteria, poisons and foreign bodies. Preventing any bacteria present multiplying to an extent which would result in the illness of consumers or the early spoilage of the food. Destroying any harmful bacteria in the food by thorough cooking or processing.
681997
Properly use and look after any cooking utensils and personal protective equipment. Not to engage in horseplay which would put others at risk. Keep to a minimum any contact with ready-to-eat food. Have high standards of personal hygiene.
301676
['Conventional. foods are purchased in different stages of preparation for an individual operation, production, distribution, and service are completely on the premises. ... ', 'Ready Prepared Food Service. ... ', 'Commissary Foodservice. ... ', 'Assembly Serve Foodservice.']
1150812
The Preventative Controls for Human Foods Rule ensures that reasonable measures and precautions are taken to minimize the risk of food contamination. The rule covers many topics, including personnel, equipment, buildings, sanitary facilities, and food safety plans.
500586
['Choose a section:', 'Upper Shelves | Lower Shelves | Door | Drawers.', 'Make an “Eat Me First” Box for About-to-Expire Foods.', 'Use a Lazy Susan to Easily Find Food.', 'Hang Baskets to Utilize Wall Space.', 'Group Like Items Together.', 'Use File Organizers to Store Snacks.', 'Use Curtain Ring Clips to Hang Bagged Items.']
886049
['Buy fresh or frozen. ... ', 'Eat fewer processed meats. ... ', 'Wash plastic food containers and utensils by hand, rather than in the dishwasher. ... ', 'Use glass and stainless steel. ... ', 'Learn plastic recycling codes. ... ', 'Wash your hands. ... ', 'Speak out.']
876578
['Step 1 – Preparation. Remove loose dirt and food particles. ... ', 'Step 2 – Cleaning. Wash with hot water (60 °C) and detergent. ... ', 'Step 3 – Sanitising (bacteria killing stage) Treat with very hot, clean, potable water (75 °C) for at least 2 minutes. ... ', 'Step 4 – Air drying.']
622351
Clean – keep yourself and work areas clean. Separate – keep raw meat and other raw animal products away from other foods. Cook – always properly cook and prepare foods. Chill – store foods appropriately both before and after cooking.
977756
Potentially hazardous foods should be kept at 5 °C or colder or above 60 °C wherever possible, however ready-to-eat foods can safely remain between 5 °C and 60 °C for up to 4 hours.
508818
Hot foods should be kept at an internal temperature of 140 °F or warmer. Use a food thermometer to check.
1468662
['work safely to ensure your own safety and health;', 'make sure your actions do not cause injury or harm to others;']