General Rules for Food Protection

To Prevent Bacterial Food Poisoning

• Keep harmful bacteria out, if possible.
• Keep them from growing if they do get in.
• How: By watching time and temperature, as well as cleanliness.

TIME

• Don’t let periods of time for preparation of food exceed two hours.

TEMPERATURE

• Cooling: Potentially hazardous foods must be cooled from 120 F. - 70 F. within two hours. Then from 70 F. to 45 F. within an additional four hours.
• Keep cold foods refrigerated at 45 F. or lower until they are served.
• Keep hot foods hot above 140 F., until they are served.

WATCH THESE FOODS ESPECIALLY ----BACTERIA LOVE THEM!

• Cooked rice and cooked potato.
• Cream-filled or custard-filled pastries, cakes and puddings.
• Any dish made with cream sauce.
• Meats, poultry and fish.
• Stuffing for poultry, meat or fish.
• Sandwiches, sandwich filling.

TO PREVENT CHEMICAL FOOD POISONING

• Be sure all chemicals are clearly labeled
• Never store chemicals over or next to foods or food contact surfaces
• Never store medications in food preparation areas.
• Don’t use pesticides unless you are a certified applicator.
• Don’t keep any acid food or drink in a galvanized or other toxic metal container.
• Never place foods in containers which previously held chemicals.

SAFE STORAGE METHODS

• Rotate foods, first in - first out.
• Clean storage rooms, used for no other purpose.
• All food stored at least 6 inches above the floor.
• Clean, neat refrigerator.
• Food refrigerated in shallow containers, always covered, unless cooling.
• Refrigerator not overloaded, preventing air circulation.

TEN EASY RULES FOR SAFE FOOD

1. Heat foods rapidly, cool foods rapidly
   
2. KEEP COLD FOODS COLD (45 F. or below); HOT FOODS HOT (140 F. or above).
   
3. KEEP HANDS CLEAN and prevent bare hand contact with ready-to-eat foods.
   
4. Don’t let anyone with a skin infection, flu, a cold, an illness involving diarrhea or vomiting handle food.
   
5. Keep kitchen, dining rooms and storage rooms free from rats, mice and insects.
   
6. Protect food from sneezes, customer handling, and dust.
   
7. Be sure poisons are well labeled and kept away from foods and food contact surfaces.
   
8. Wash dishes, glasses, silver and utensils by methods recommended by your health department. (See Page 7)
   
9. Cook foods to the proper internal cooking temperature
   
10. Don’t cross-contaminate cooked ready-to-eat foods and equipment with raw foods.