1.use seperate equipment and utensils for handling raw foods
2.observe proper hand washing raw foods.
u can choose an answer here ty
A.food handlers
B.kitchen facilities
C.food preparation and cooking
D.safe temperature
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1.use seperate equipment and utensils for handling raw foods
2.observe proper hand washing raw foods.
u can choose an answer here ty
A.food handlers
B.kitchen facilities
C.food preparation and cooking
D.safe temperature
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Answer:
Explanation:
1. use separate equipment and utensils for handling raw foods.
• food preparation and cooking
2. observe proper hand washing raw foods.
• Food preparation and cooking
3. Cover the food properly
• Safe temperature
4. Maintain the highest standards of sanitation in the kitchen at all times.
• Kitchen facilities
5. Practice segregation of materials.
• Kitchen facilities
6. Avoid handling food if you are sick.
• Food handlers
7. Provide garbage receptacle for proper waste disposal.
• Kitchen facilities
8. Reheat cooked food thoroughly to 70~ C/ 165F withing two hours.
• Safe temperature
9. Wear complete cooking outfit.
• Food handlers
10. Thaw food inside the refrigerator, not at room temperature.
• Safe temperature
11. Do not leave cooked food at room temperature for more than two hours.
• Safe temperature
12. Check expiry dates of food commodities bought and those in stock.
• Food preparation and cooking
13. Always observe personal hygiene.
• Food handlers
14. Do not store food too long even in the refrigerator.
• Safe temperature
15. Sanitize completely all kitchen utensils.
• Food preparation and cooking
16. Refrigerate promptly all cooked and perishable food preferably below 5C within four hours.
• Safe temperature
17. Provide for adequate space, proper ventilation and window screen in the area.
• Kitchen facilities
18. Protect kitchen areas and food from insects, pests, and other animals.
• Kitchen facilities
19. Undergo training on food safety and obtain medical certificate from the local/ provincial/ city/ municipal health office.
• Food handlers
20. Use separate equipment and utensils for handling raw foods.
• Food preparation and cooking
21. Use iodized salt as a must in salt-seasoned preparations.
• Food preparation and cooking
22. Repair immediately broken but still serviceable kitchen tools, utensils and equipment to be ready next use.
• Kitchen facilities
23. Sanitize all surfaces and equipment use for food preparation.
• Kitchen facilities
24. Store food properly.
• Safe temperature
25. Clean thoroughly the cutting-boards and work areas after each use.
• Kitchen facilities
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