Golden-Rules-for-Food-Handling.DOC - 10 GOLDEN RULES FOR...

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10 GOLDEN RULES FOR FOOD HANDLERS 1. WASH & DRY HANDS THOROUGHLY IN THE HAND BASIN ONLY, USING SOAP AND PAPER TOWELS a) After handling raw foods b) After using a handkerchief or tissue c) After using the toilet d) After handling garbage e) Before starting work or after a break 2. DO NOT HANDLE COOKED FOOD WITH YOUR BARE HANDS Use clean disposable gloves or tongs to handle food 3. DO NOT PREPARE OR HANDLE FOOD IF YOU ARE SICK OR HAVE UNPROTECTED CUTS OR SORES ON YOUR HANDS Remember, cuts and sores can be protected by waterproof bandages and gloves. 4. KEEP FOOD OUT OF THE TEMPERATURE DANGER ZONE; STORE PERISHABLE FOOD EITHER VERY HOT OR VERY COLD Hot food above 60° Celsius Cold food below 5° Celsius 5. THAW OR DEFROST FOOD IN THE FRIDGE OVERNIGHT, UNDER COLD RUNNING WATER OR IN A MICROWAVE; NOT AT ROOM
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