Labels:text | screenshot | circle | font | letter | compact disk OCR: Food Safety How to avoid food-bonne illnesses: . Heat and cook all food thoroughly. It · Cool food properly after cooking. . Enforce proper hygiene in your associates. . Avoid preparing food too far in advance and always store it properly. . Don't leave food at temperatures between 40º and 140ºF (or 4º- 60℃) for prolonged periods. . Heat all leftover food rapidly to 165ºF or (73.9℃). Avoid cross-contamination from raw protein food. am WASH YOUR HANDS .... . before beginning and ending a work shift · before and after contact with customers · before putting on gloves and after removing them SOAP . after using the restroom · after handling raw food 8 · after clearing away/scraping soiled dishes and utensils 8 · after working with dirty equipment, work surfaces, clothes or washcloths · after using a tissue · after smoking or chewing tobacco print · after eating or drinking . after hands become soiled Back richs.com Help Recipes Index
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