High-acid canned food tomatoes, fruits will keep their best quality for 12 to 18 months; low-acid canned food meats, vegetables for 2 to 5 years. Never choose meat or poultry in packaging that is torn or leaking. Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.
Do not buy food past "Sell-By," "Use-By," or other expiration dates. For faster thawing, place food in a leak-proof plastic bag. Chill — Refrigerate promptly. Check the temperature of your refrigerator and freezer with an appliance thermometer.
For safety and quality, allow meat to rest for at least three minutes before carving or consuming. Submerge in cold tap water. Keep raw meat, poultry, fish, and their juices away from other food. Make sure thawing meat and poultry juices do not drip onto other food.
Discard cans that are dented, rusted, or swollen.
For reasons of personal preference, consumers may choose to cook meat to higher temperatures. To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.
Clean — Wash hands and surfaces often.
The refrigerator allows slow, safe thawing. Cook immediately after thawing. Marinate meat and poultry in a covered dish in the refrigerator. If the cans look ok, they are safe to use.
In every step of food preparation, follow the four steps of the Food Safe Families campaign to keep food safe: Preparation Always wash hands with warm water and soap for 20 seconds before and after handling food. Cold Storage Chart Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness.
Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
Purchase refrigerated or frozen items after selecting your non-perishables. Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.
After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.
Change the water every 30 minutes. Cook meat and poultry immediately after microwave thawing.Food Handling Do's & Don't'sLink to Chinese version Link to Spanish version 1.
2. 3. Potentially hazardous foods must be kept at 45º F or bel. WAREHOUSE SAFETY GUIDELINES HOW TO SAFELY LIFT & CARRY SAFETY FIRST! 1. Bend your legs. 2. Keep your back straight.
3. Lift with your legs. 4. Keep load close to your body. 5. If the load is too heavy, get help. When pallets are not available, such as at the beginning of an emergency operation, try to place food. March 1 F DFACTS Safe Food Handling: What You Need to Know The food supply in the United States is among the safest in the world.
However, when certain disease-causing bacteria or pathogens. Food Handling: Dos and Don’ts Guidelines. Potentially hazardous foods must be kept at.
45oF. or below or. oF. or above. The range between. 45oF. and. Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. Keep Hands Clean! with Good Hygiene (PDF Only) Colorful 8½ by 5½ card conveys the theme for National Food Safety Education Month TA / EHS&RM Food Handling – Do’s & Don’ts / 1/ 1 These are just simple and general guidelines.
Please refer to your sanitation agreement for more information and for the extra notes the Safety Officers will be providing you with. Severe violation of these guidelines will result in closing the stand.Download