CLEAN SEPARATE COOK CHILL FOUR STEPS TO FOOD SAFETY

CLEAN! FOLLOW GOOD SANITATION PRACTICES; MAINTAIN CLEAN CONDITIONS TO PREVENT DISEASE AND PROMOTE GOOD HEALTH. WASH HANDS FOR 20 SECOND WITH SOAP AND WARM WATER WASH AFTER SNEEZING, COUGHING, ETC DRY HANDS WITH PAPER TOWELS WEAR AN APRON COVER SORES KEEP WORK AREA CLEAN WASH DISHCLOTHS DAILY

SEPARATE! AVOID CROSS CONTAMINATION – WHEN HARMFUL BACTERIA FORM ONE FOOD ARE TRANSFERRED TO ANOTHER FOOD STORE RAW MEATS SEPARATELY DO NOT ALLOW TO DRIP ON FRESH FOODS DO NOT TASTE AND COOK WITH SAME SPOON USE A SEPARATE CUTTING BOARD FOR RAW MEATS, ETC KEEP HAND TOWELS AND DISH TOWELS SEPARATE PETS OUT OF KITCHEN THROW AWAY QUESTIONABLE FOOD

COOK! HIGH TEMPERATURES CAN KILL BACTERIA KEEP HOT FOOD HOT COOK UNTIL APPROVED TEMPERATURE REHEAT LEFTOVERS TO 165 COOK EGGS UNTIL THEY ARE FIRM DO NOT EAT RAW DOUGH

CHILL! KEEP COLD FOODS COLD REFRIGERATE LEFTOVERS PROMPTLY – EAT OR FREEZE IN 4 DAYS DO NOT THAW ON KITCHEN COUNTER KEEP REFRIG CLEAN STORE LEFTOVERS IN SMALL CONTAINERS AFTER OPENING JARS, STORE IN REFRIGERATOR

RULE TO REMEMBER! *KEEP HOT FOODS HOT – KEEP COLD FOODS COLD *AVOID THE DANGER ZONE-45 TO 145 – 2 HOURS OR LESS