Monday, July 4, 2011

5 easy food safety tips for your July Fourth cook-out

New California Law SB 602 says that food handlers must take food safety training course and passing an exam. During the month of July, MilpitasVESL will feature ESL resources about food and food safety.


5 easy food safety tips for your July Fourth cook-out Posted by Annika Stensson, restaurant.org
Follow these basic food safety tips will help keep meals safe for you and your family and friends:

1. Ask staff how to properly store and/or reheat items when purchasing takeout or delivery food from a restaurant to serve at your event.

2. Wash your hands before handling food. Use hot, soapy water and wash for about 20 seconds.

3. Keep hot foods hot, and cold foods cold. Food held in the “temperature danger zone” – between 41 degrees F and 135 degrees F – are at a higher risk for foodborne illness.

4. Don’t leave food out of temperature for more than four hours – any longer, and the food should be discarded. To avoid waste, serve small amounts of food at a time and put more out as needed.

5. Always wash hands, cutting boards, dishes and utensils with hot, soapy water after contact with raw meat, poultry and seafood to avoid cross-contamination.

For more information on food safety and food safety training for restaurant industry professionals, visit www.servsafe.com. The National Restaurant Association’s ServSafe program is the industry leader in food safety training.

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