major sanitation problems when handling and preparing food


We face two major sanitation problems when handling and preparing food.The first is
cross-contamination ,which is defined on page 25.
The second problem is that, while we are working on it, food is usually at a temperature
between 41°F and 135°F (5°C to 57°C), or in the Food Danger Zone.
The lag phase of bacteria growth (p.18) helps us a little but ,to be safe ,we must keep foods out
of the danger zone whenever possible

1. Start with clean, wholesome foods from reputable purveyors .Whenever applicable,
buy government-inspected meats, poultry, fish ,dairy ,and egg products.

2. Handle foods as little as possible. Use tongs, spatulas, or other utensils instead of
hands when practical.

3. Use clean,sanitized equipment and worktables.

4. Clean and sanitize cutting surfaces and equipment after handling raw poultry,
meat,fish,or eggs and before working on another food.

5. Clean as you go.Don’t wait until the end of the workday.

6. Wash raw fruits and vegetables thoroughly.

7. When bringing foods out of refrigeration, do not bring out more than you can
process in 1 hour.