My Smore Flyer


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  1. Wash your hands in warm soapy water for 20 seconds
  2. Wash before and after making your food in your kitchen
  3. Make sure you cover your coughs, and sneezes . ( Walk away from the food if you're going to do one of those)
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  • Always separate before cooking and ready-to-eat foods from raw foods
  • DO NOT! taste and cook with the same spoon
  • NEVER use the same untensil, cutting board, or plate for raw and cooked foods
- This step prevents cross- contamination occurs when harmful bacteria spread from one food to another
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Cooking raw meat, poultry, seafood, and eggs to a safe internal temperature can kill harmful bacteria

  1. Use a thermometer to check your food temperatures
  2. DO NOT! taste uncooked or partially cooked dishes
  3. Reheat food thoroughly to 165 degrees F
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Do not allow foods to sit out longer than 2 hours!

  • Divide larger amounts of food into small portions to chill faster
  1. Refrigerators should be kept at 40 degrees Fahrenheit or below
  2. Freezers should be kept at 0 degrees or below
  3. Thaw foods in refrigerator, cold water or the refrigerator
  4. When in doubt "THROW IT OUT!"