You are currently browsing the category archive for the ‘Spoilage’ category.

Food Safety Infosheet Highlights:

– Environmental health officers focus on cross-contamination practices of food handlers.
– Infections often are a result of cross-contamination, cooking to unsafe temperatures or contact with animals; Campylobacter is not often passed person-to person.
– Clean and sanitize all surfaces (cutting boards, counters) between raw and ready-to-eat food preparation.
– Use different utensils such as knives, tongs and lifters for raw and ready-to-eat foods, if cleaning and sanitizing between use isn’t practical.

Click here to download the food safety infosheet.

Advertisements

Past Posts

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 106 other followers