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Food Safety Poster - Luca Horiuchi

This document provides four tips for keeping food clean and safe: 1) Refrigerate perishable foods within two hours of cooking or purchasing. Bacteria grows rapidly between 40-140°F. 2) Use a food thermometer to ensure meats and cooked foods reach the proper internal temperature to kill bacteria. Reheat leftovers to at least 160°F. 3) Separate raw meats and produce during preparation and storage to prevent cross-contamination. 4) Rinse produce and wash hands, surfaces, and utensils with soap to remove germs before and during food handling and cooking. Proper cleaning prevents the spread of foodborne illnesses.

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Luca Horiuchi
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59 views1 page

Food Safety Poster - Luca Horiuchi

This document provides four tips for keeping food clean and safe: 1) Refrigerate perishable foods within two hours of cooking or purchasing. Bacteria grows rapidly between 40-140°F. 2) Use a food thermometer to ensure meats and cooked foods reach the proper internal temperature to kill bacteria. Reheat leftovers to at least 160°F. 3) Separate raw meats and produce during preparation and storage to prevent cross-contamination. 4) Rinse produce and wash hands, surfaces, and utensils with soap to remove germs before and during food handling and cooking. Proper cleaning prevents the spread of foodborne illnesses.

Uploaded by

Luca Horiuchi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Four Easy Steps to

Keeping Your Chill and Preserve


Tip #1 : Don’t leave foods that
Food Clean and easily spoil out of the refrigerator
for longer than two hours

Safe!
Tip #2 : In warm environments--from 40F to
140F--bacteria multiply rapidly, and if
consumed, can cause many different types
of food poisoning.

Cook properly
Tip #1 : Buy and use a 3,000 people a year die
thermometer to monitor food and from food borne illnesses
in the United States
meats while cooking.
Tip #2 : Microwave/Reheat food
properly, to a heat of 160F! At least!
Separate food and
This destroys any bacteria that may
have gathered on the leftovers. surfaces!
Cooking your leftover pizza for 30
seconds isn’t enough to prevent Tip #1 : Use separate bowls, cutting boards,
food borne illnesses like Clostridium and knives for meat, fish and poultry and
perfringens that gather in large
quantities on contaminated food. fruits and veggies
Tip #2 : Put raw meat, poultry, fish, and
seafood in stable, leak proof bags or
containers to avoid contamination
Clean your ingredients,
surfaces, and tools
Tip #1 : Rinse fruits and
This prevents cross
vegetables without using soap before contamination between
using them in dishes. meat and fresh produce.
Tip #2 : Wash your hands thoroughly A pathogen called
before handling food and after cooking Campylobacter jejuni
spreads very easily on
to prevent germs getting into your body.
uncooked meat and
poultry,
+ https://www.cdc.gov/foodborneburden/index.html#:~:text=CDC%
20estimates%2048%20million%20people,known%20pathogens%

Luca Horiuchi +
20and%20unspecified%20agents.
https://www.fsis.usda.gov/

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