As a business food manager, you have the obligation to ensure the security and nature of the food sources and refreshments served by your food organization. It from a genuine perspective is in your grip to know and practice some key guidelines to 먹튀 슈어맨 get yourself, your partners, and your customers from foodborne sickness. Seek after extraordinary individual prosperity schedules. Wash your hands before managing any food. Wash hands regularly when dealing with food assortments. Wash hands with warm, running water and cleaning agent, and scour for in any occasion 20 seconds. Use a singular use paper towel to dry your hands.
Get food sources from asserted sources (e.g., approved or guaranteed food processors or vendors who sell government-evaluated food sources). Put to the side some push to survey these food assortments at tolerating and before preparation for cooking and serving. Avoid cross-contamination from unrefined food assortments to cooked and arranged to-eat food assortments. In the cooler, keep rough food assortments that may spill or opening set aside underneath set up to-eat or viably cooked menu things.
Clean and sanitize cutting sheets, meat slicers, can openers, and other stuff ensuing to using. Use and manage food thermometers. Wash, flush, and sanitize your food thermometer while using it in food. Take temperatures in the point of convergence of the thickest piece of the food. Consistently change or change the thermometer dependent upon the situation for exact assessment. Follow the ideas of the maker of your thermometer.
Hold perhaps dangerous food assortments (e.g., meat, poultry, fish, whole eggs, milk, heat-treated vegetables) at temperatures of 40 °F or lower during limit and at 140 °F or higher during arranging, comparably after, when holding for organization.
Quickly chill prepared food assortments in shallow skillet in a cooler, in a quick chilling unit, or in an ice water shower. Blend or mix food sources oftentimes during chilling. Cover and refrigerate or freeze in the wake of cooling prepared food assortments.
Warmth unserved food assortments to an internal temperature of 165 °F or higher inside 2 hours. Warm only one time.
Clean and sanitize food-contact surfaces (like edges, cutting sheets, utensils, and stuff) after every usage. One cleaning mix is 1 tablespoon chlorine color for every 2 gallons of water.
Dispose of high protein, soggy food assortments (e.g., meat, fish, shellfish, poultry, whole eggs, milk or its things, cooked beans, tofu) following 2 hours or more in the Hazard Zone, which is from 40 °F to 140 °F.
Cook or warmth food assortments to proposed temperatures. USDA ideas are recorded under. Food should reliably thaw out in the cooler, cold water, or the microwave, dependent upon how long you have. Follow these genuine techniques to defrost safely. Furthermore, remember, in case you pick the crisp water technique, clean the bowl or dishes you utilize similarly as the sink.