Simple and effective tips for a safe food

Clean Hands:

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Clean hands decrease the possibility of food borne illnesses. Before you start preparing food, always wash your hands by following these simple steps: wet your hands, lather with soap, scrub for at least 20 seconds, rinse with clean water, and dry your hands with a clean towel.

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Wash and sanitize cutting surfaces and utensils before and after the use.

Use separate colour coded cutting boards for the different kinds of food to avoid cross contamination.




Check for the food temperature, whether it reaches the safe internal temperature. The meat should be cooked to the minimum temperature and when checked with a food thermometer it should be 160 °F before removing the cooked meat from the stove. When the food is transferred from one location to another, keep in mind that the food temperature should be maintained throughout.

Food Served:

Always serve food on clean plates Replace empty platters instead of adding fresh food to a dish that already had food in it. Use clean utensils to serve food plates and not those used in preparation of the raw food.



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All the leftovers should be kept in chiller within two hours. When the food is going into the Danger Zone temperature, the bacteria multiplies rapidly, hence all precautions should be taken to chill the leftover food.


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