My Smore Flyer

FIGHT BAC!

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Clean

  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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Separate

  • 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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Cook

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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Chill

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!"