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Some recommendations . . .
Some recommendations . . .
Sanitize all cooking equipment by washing it carefully in hot soapy water and rinsing thoroughly.
Cutting boards and knives should be used for specific purposes only.
a cutting board for fish and poultry
a cutting board for vegetables
a cutting board for breads and baked products
. . . and another carving board for meat
Cross-contamination can occur when poultry or meat are on one surface and another food comes in contact with it.
Sanitize all surfaces with a disinfectant often.
Bacteria can be carried in juices of raw meat.
Refrigerate raw meat, poultry, and seafood in containers on the bottom shelf of the refrigerator--the coolest location.
Use containers large enough to prevent raw juices from dripping onto other food or touching other food.
Separate raw food from other food while:
shopping for food
storing foods
preparing foods
serving foods
When you taste the product, do not return the spoon to the bowl. Double-dipping spreads harmful organisms from your mouth to the food.
Follow food safe practices by using a clean spoon each time you check your food.
Raw fruits and vegetables can be contaminated with bacteria, viruses, and parasites.
Wash them thoroughly before you prepare and eat them.
Use a brush to scrub produce with firm or rough surfaces, such as oranges, cantaloupes, potatoes, and carrots.
Cross-contamination can be avoided by sterilizing cutting boards after use with a bleach solution and boiling water.
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