SANITATION

COVERT OPERATIONS Meet BAC, he’s small but

dangerous, one might even say a terrorist, he sneaks up and makes people sick without their knowledge.

You can’t see him coming, smell him once he’s here, or feel him until it’s too late!

he and millions more like him may already be here: Invading the food you eat Sliming up kitchen surfaces Dirtying knives and other utensils

you use

Fight BAC You have the power to Fight BAC! You can wage the war to keep food safe

from harmful bacteria. It's as easy as following four simple steps:

Fight BACBe a SuperheroCleanSeparateChillCook

CLEANWash hands and surfaces

often! Head them off at the pass, a simple dose of soap and hot water gets rid of many of the little critters!

Wash hands before handling food, and after using the bathroom!

Wash surfaces before and after contact with food!

Wash knives and utensils between risky and non-risky foods!

Risky & Non-Risky Foods“What are those?” you ask.

Risky Foods are foods that bacteria like, they have food, water, and a comfortable environment for the bacteria to live in.

Examples: Meats & protein based foods Cooked fruits & vegetables Grains that are cooked and

moist Food that is not too warm or

too cold (more on that later)

Now for Non-Risky• Non-risky foods are those

that are not comfortable for bacteria.

• Examples:– Baked goods, too dry– Heavily sugared or salted

foods, water not available to bacteria

– Acidic foods– Raw vegetables and most

fruits.

S E P A R A T Edon’t Cross-Contaminate

Improper handling of raw meat, poultry, and seafood can create an inviting environment for cross-contamination

If not kept away from cooked food or food that is served raw, bacteria, that yucky germ known as BAC!, can spread to food and throughout the kitchen.

S E P A R A T Edon’t Cross-Contaminate

Watch those juices• Safely Separate - Store

raw meat separate from other food

• Seal It - Be sure to seal raw meat well so the juices don’t drip on other food.

• Sauce for Marinade Juices used to marinate meat in should either be thrown away or heated to a boil.

Keep it Clean• Lather Up - Wash hands,

surfaces, and utensils between raw meat and other food.

• Take Two - Use two separate cutting boards for risky & non-risky foods

• Clean Your Plate - Never put cooked food back on the same plate or cutting board used for raw meat.

Danger ZoneMeet the Danger Zone • The Danger Zone is the

temperature range in which bacteria lives and grows best.

• The Danger Zone is between 40° F and 140° F

• Keep foods out of the Danger Zone.

CHILL• Cold temperatures

keep most harmful bacteria from growing and multiplying . . .

• Be sure to refrigerate foods quickly!

• Do not wait for food to cool down to refrigerate.

Follow the 4 cool rules:

1.The Chill Factor~ Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours or less. Marinate foods in the refrigerator.

Follow the 4 cool rules:

2.The Thaw Law— Never defrost food at room temperature.

Thaw food:– in the refrigerator, – in cold water, or – in the microwave if

you’ll be cooking it immediately.

Follow the 4 cool rules:

3. Divide and Conquer

Separate large amountsof leftovers into small,shallow containers for quicker cooling in therefrigerator.

Follow the 4 cool rules:

4. Avoid the Pack AttackDon’t over-stuff

the refrigerator. Cold air must circulate to keep food safe.

COOKCook It Right . . . • Foods are properly cooked

when they are heated – for a long enough time– at a high enough

temperature — • This kills harmful bacteria

that can cause food borne illness.

• These temperatures vary, depending on the food.

COOK...And Keep It Hot When serving up hot food

buffet-style, remember . . • On a buffet table, hot

foods should be kept at 140° F or higher.

• Keep food hot with chafing dishes, crock pots, and warming trays.

PICNIC

When bringing hot soup, chili, or crab dip to an outdoor party . . .

• Keep it all piping hot before serving. • Before the party, place these foods in

insulated thermal containers. • Keep containers closed until party

time.

COOK“Eating Out” Tip of the

Day • Choose menu items that

are thoroughly cooked. • If it appears that any food,

such as beef, pork, chicken, fish, or eggs, has not been thoroughly cooked, return the food for additional cooking.

COOK - cooking tips• Thumbs Up for

“Thermy TM”— Use a clean food thermometer, which measures the internal temperature of cooked foods, to make sure meat, poultry, egg dishes, casseroles, and other foods are cooked all the way through.

COOK - cooking tipsMicrowave Musts— • When cooking in a

microwave oven, make sure there are no cold spots in food where bacteria can survive.

• For best results, cover food, stir, and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking.

COOKShake, Rattle, and

Roll• Bring sauces, soups,

and gravies to a rolling boil when reheating.