Tips for Safety Foods

1. Keep food at safe serving and storage temperatures at all times to prevent spoiling and the risk of transmitting disease. Food should be kept at 40 degrees F or colder or at 140 degrees F or warmer. The range between 40 degrees and 140 degrees is considered the "danger zone" because within this range bacteria grow most easily.
2. Leftovers, including hot foods such as soups or sauces, should be refrigerated immediately. they should not be left to cool at room temperature.
3. Using shallow pans or bowls will facilitate rapid cooling.
4. Frozen foods should be thawed in the refrigerator. They should not sit on countertops or in the sink.
5. Use only approved food-preparation equipment, dishes and utensils.
6. Only use cutting boards that can be disinfected (made of nonporus materials such as glass, Formica or plastic). Use separate boards for ready-to-eat foods (including foods to be eaten raw) and for foods that are to be cooked, such as meats.
7. Use proper hand-washing techniques.