Blowing your nose touching your face etc 2 when using

blowing your nose, touching your face
etc.
2. When using raw meat, remember to keep
the meat and any utensils or surfaces it
touches separate from other foods. If
possible, use different cutting boards for
different types of food. For example, a
red one for raw meat, a green one for
fresh produce and a white one for cheese.
3. Prepare all foods as close to serving time
as possible. Always keep perishable foods
in the fridge until you are ready to use
them.
4. Never thaw foods at room temperature.
Thaw food in the refrigerator, in cold
water or in the microwave if you will be
cooking it immediately.
5. Use a clean thermometer that measures
the internal temperature of cooked foods
to make sure they are cooked to high
enough temperatures.
6. Cook to proper temperatures. Cooking
times vary for meats, poultry and fish.
Refer to the following chart to ensure that
minimum internal cook temperatures are
reached.
7. For best results when cooking in a
microwave, cover food, stir and rotate for
even cooking.
8. Microwave wet sponges for one minute
to help get rid of a significant portion
of bacteria (ensure the sponge does not
contain any metal). You can also put your
cleaning sponge in the dishwasher at the
end of the day.
9. If using dishcloths, start with a new one
every day.
10. Never reheat leftovers more than once -
no second chance for leftovers.
11. Contaminated food may not smell and
may appear good. If in doubt, throw it
out. Never taste food that you suspect is
questionable - it may be contaminated.
Never serve mouldy food, even if mould
can be scraped off or cut out.
12. Thoroughly wash fresh produce under
running water to remove dirt and residue.
Scrub fruits and vegetables that have
firm surfaces, such as oranges, melons,
potatoes and carrots.
13. Work surfaces for food preparation must
be cleaned before and after each use.
Wash work surfaces with hot soapy water.
Rinse, then sanitize by spraying with a
sanitizing solution. Sanitizing solutions
can be made with 1 tsp. Chlorine
(household bleach) with 1 litre (4 cups) of
water. Have rubber gloves on hand for
use with the sanitizing solution.

Page 7
Final Internal Cooking Temperatures
(Using a Probe Thermometer)
Temperatures must be maintained for a minimum of 15 seconds
Poultry
Whole poultry
Individual pieces
82°C
74°C
180°F
165°F
Mixtures
Containing poultry, egg, meat, fish or other hazardous food
74°C 165°F
Beef & Veal
Hamburger, deboned and rolled roasts
71°C 160°F
Pork
All products
71°C 160°F
Lamb
Ground, deboned and rolled roasts
71°C 160°F
Fish
All products
70°C 158°F
Eggs
63°C 145°F
THERMOMETERS
1. All refrigerators and coolers must be equipped with an accurate thermometer, placed in a
location where it is easily seen.
2. Cold foods should be kept at 4°C (40°F). Don’t overstuff the refrigerator. Cold air needs to
circulate above and below food to ensure it is kept cold enough.