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Asked by gray123 - 3 years ago
drink
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labarca Level 68
Answered 3 years ago
1
Here are a few.
Bacteria is most active in food at temperatures between 40º and 140º F. Don’t keep or store at room temperatures.

Transfer of bacteria from food handlers should be minimized
by following basic hygeine rules.

Food prep surfaces must be sanitary,

Contact between food (such as chicken and beef) should
be avoided.

Don’t store meats above other food. It can drip
onto the other foods.
Source personal experience
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Sparky5458 Level 63 / Retired Golfer
Answered 3 years ago
-
1. Prevent contaminating food with pathogens spreading from people, pets, and pests.
2. Separate raw and cooked foods to prevent contaminating the cooked foods.
3. Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
4. Store food at the proper temperature.
5. Do use safe water and cooked materials
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