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They are really quite simple, but there are books and courses on the subject.

# Keep all surfaces clean and sanitary # Clean as you go

# Wash your hands # Prevent cross-contamination # Cook foods to the proper temperature

# Serve cooked foods immediately or chill them quickly # Hold hot foods at or above 140°F # Keep refrigerated foods at or below 40°F # Use thermometers # Rotate food stock properly using FIFO (First In, First Out)

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βˆ™ 15y ago
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βˆ™ 9y ago

There are four main rules to food sanitation, including clean, cook, separate, and chill. Washing hands, eliminating cross contamination, cooking to the right temperature, and refrigerating properly are all important.

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βˆ™ 11y ago

To address this question on this forum would take up too much space, you should Google servsafe guidelines. As far as personal hygiene, make sure you wash your hands very often and keep hair tied back, or under a cap, hair net etc. Make sure You wash and properly sanitize all cutting boards and utensils, to avoid cross contamination. In a home kitchen avoid wood cutting boards. During storage of raw ingredients use the rule of temperature. Poultry should be cooked to an internal temp of 165, pork 145, and beef can be eaten raw, so for raw ingredients poultry should be at the bottom, pork in the middle, and beef on top, this is according to USDA guidelines. I own a facility that is board of health inspected as well as USDA inspected and they scrutinize this thoroughly. Does this help?

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βˆ™ 15y ago

take a bath before cooking, wash hands after thing you cooking don't pick your nose don't put your hand in your mouth .

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βˆ™ 10y ago

in an industrial kitchen should u sweep in cooler and the kitchen

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βˆ™ 8y ago

wash hands,

long hair tied back,

any cuts covered by a brightly coloured plaster,

nails clean

xxx

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βˆ™ 14y ago

Check with your local Department of Health for the 'rules' of proper sanitation.

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βˆ™ 12y ago

sup all ma geezz watz been happening in da hizzy wizzy lmfao ima talk bowt health nooot

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βˆ™ 10y ago

give 3 ways of maintaining food poisoning

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Q: What are the ways of maintaining food sanitation?
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