CLEAN FOOD SERVICE EQUIPMENT
Food safety for high-risk populations involves preventing cross-contamination. Food service equipment becomes a source of cross-contamination when it is not cleaned properly. Keep your equipment bacteria-free with these
A. Use different cutting board for every kind of
B. Take the time to sanitize and clean food service equipment multiple times every
C. Discontinue use for any piece of equipment that cannot pass your
D. Stay on target with the manufacturers recommended maintenance schedule.iği
ve önerdiği şekilde yapın.
PREPARED FOOD SEPERATED
When serving a high-risk population, it is imperative to keep cutting board safety in mind.
Never re-use cutting boards after chopping poultry or meat. Instruct your kitchen staff to thoroughly wash each cutting board after every
Include these steps for safe food
Keep all surfaces clean and sanitized before and after preparing separate menu
Use color-coded cutting boards for each food
Clean, sanitize and separate all cooking utensils that are used for food prep.And remember, stay informed!
The best way to prevent food-borne illness is to remain up-to-date on the latest food safety news, guidelines and tactics..