FOOD SAFETY TIPS

WASH HANDS FREQUENTLY

SEPARATE RAW FOODS FROM COOK FOODS

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keep it cool

Refrigerate foods quickly 'cause cold temperatures keep harmful bacteria from growing and multiplying. Promptly refrigerate or freeze perishable foods, prepared foods, and leftovers within 2 hours.

• Cooked food should not come into contact with raw food. Use a different cutting board for raw meat products to avoid cross contamination.
• Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart and in your refrigerator.

Take a close look at the expiration dates and know the difference between best by, use by and expired by dates.

Wash hands prior to cooking, in-between cooking tasks and after cooking, to reduce the opportunity for bacteria from the hands to be transferred to the food.

Prepared by: Sairah S. Samarca

10 Food Safety TIPS

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COOK FOOD THOROUGHLY

PAY CLOSE ATTENTION ON EXPIRATION DATES

Cooked food thoroughly to ensure that all bacteria, viruses and germs are completely killed. Food must reach the core temperature of 75 °C.

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Sairah Samarca

MODULE I - FOOD SAFETY

EAT COOKED FOOD IMMEDIATELY

USE SAFE WATER AND RAW MATERIALS

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CLEAN KITCHEN SURFACES

All surfaces, equipment, utensils and areas which food comes into contact with, must be thoroughly cleaned to avoid spreading of bacteria on other foods.

• Use safe or treat food to make it safe.
• Select fresh and wholesome foods.
• Choose foods processed for safety such as pasteurized milk.
• Wash fruits and vegetables, especially if eaten raw.
• Do not use food beyond its expiry date.

Store foods in closed containers to avoid to protect from animals that carry pathogenic microorganisms.

Cooked foods cool to room temperature are prone to microbes. To be safe, eat cooked foods just as soon as they come off the heat.

Prepared by: Sairah S. Samarca

10 Food Safety TIPS

reheat Cooked Food thoroughly

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PROTECT FOOD FROM INSECTS, RODENTS, AND ANIMALS

Reheat leftovers in 165° F (74 °C) to protect against microbes that may have developed during storage of the food.

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Sairah Samarca

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MODULE I - FOOD SAFETY

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