To prevent possible contamination keep food away from dishwashing areas garbage rooms restrooms and furnace rooms.
Food handlers storage ladder protocol.
O arrive at work clean clean hair teeth brushed and bathed with deodorant.
The second rung on the ladder is to prepare for a power outage.
Canned food meats vegetables for 2 to 5 years.
Identify the hazards which can cause foodborne illness.
Still a normal inconvenience that happens in regular life.
Never store food near chemicals or cleaning supplies and keep it out from under stairways and pipes.
What is the storage ladder protocol.
The storage ladder protocol is a set of guidelines designed to ensure the proper storage of various prepared and unprepared foods in a refrigerator.
All restaurant employees will maintain good personal hygiene practices to ensure food safety.
Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom changing diapers and handling pets.
You can t see smell or taste harmful bacteria that may cause illness.
Food safety basics pdf safe steps in food handling cooking and storage are essential in preventing foodborne illness.
All restaurant employees must.
Wash hands and surfaces often.
Home and at work.
Whatever the case may be that caused the power lines to be down temporarily i would like to know that i have the necessities to still feed my family without a stove keep the house warm running water in the case of an electric well pump and have a way to keep my.
Objectives this manual has been developed to provide you with the knowledge you need to help keep food safe.
In every step of food preparation follow the four steps of the.
Safe steps in food handling cooking and storage are essential to prevent foodborne illness.
Although it may seem like a small part of food preparation refrigeration plays a large role in keeping food safe.
The protocol achieves this by determining which shelf each fo.
Keep food out of the danger zone between 40 and 140 f.
With good hygiene pdf only colorful 8 by 5 card conveys the theme for national food safety education month 2005.
Basics for handling food safely.
The temperature of the refrigerator the order of the food on shelves and the amount of time left in the refrigerator can all play a large role in the growth of bacteria or other harmful pathogens on the food.
As a food handler you are the first line of defense in keeping the food safe.
If food is removed from its.
Store food in designated storage areas.
