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A Clean Cook equals Tasty And Safe food
The clothes that you wear should be close-fitting. This will prevent them from getting into the food or tangled on the pots and pans you are using.
Be sure that your hands are free from any open sores that would allow bacteria to get into the food. If you do have sores on your hands you can use vinyl or latex gloves to prepare your meal,
Washing your hands before, during, and after cooking is very important. Always wash your hands after:
Using the bathroom
- Changing a diaper
- Tending to a sick person
- Smoking
- Blowing your nose, coughing, or sneezing
- Handling pets
An Additional Tip
It is a good idea to have a first aid kit handy in the kitchen in case an accident does happen. You should include:
- Adhesive bandages (assorted sizes)
- Adhesive cloth tape
- Antibiotic ointment packets
- Antiseptic wipe packets
- Aspirin
- Instant cold compress
- Non-latex gloves
- Hydrocortisone ointment packets
- Scissors
- Roller bandage
- Sterile gauze pads (assorted sizes)
Handling Your Food Safely
When you leave cooked foods or foods that require refrigeration at room temperature, bacteria may grow to dangerous levels.
Bacteria grow rapidly between the temperatures of 40° F and 140° F. This range temperatures is often called the “Danger Zone”.
Listed below are some helpful tips to keep you and your food safe, so you can enjoy the food and not the germs!
The 2 hour rule states that perishable foods should not be left out at room temperature for longer than 2 hours. If they are left out longer than this, they should be thrown in the trash.
If the room temperature is above 90° F, perishable foods must be thrown in the trash after 1 hour.
| Author | Sandria L. Godwin Richard W. Stone |
| Language | English |
| Pages | 145 |
| PDF Size | 4.43 MB |
| Category | Cooking Recipes |
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