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5 Cards in this Set
- Front
- Back
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1. Purchase |
-obtain food from approved and reliable sources -do not use food beyond it’s expiry date -stick to first in first out principle -read food label carefully and follow instructions |
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2. Store |
Safe Temperature -refrigerate cooked and perishable food within 2 hours -use 2 fridges(raw/cooked) -check and read the temperature of the refrigerator with a thermometer and ensure Fridge at or below 4’C Freezer at or below -18’C -use separate utensils to handle raw food and cooked or ready to eat food -label utensils Red-raw Blue-cooked Green-ready to eat |
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3. Prepare |
Wash hands frequently -before handling food, after coughing, after toilet -food handlers should wear light clothing, cut nails -clean with hot water and detergent |
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Cook |
-Cook thoroughly, 75’C -thaw frozen food properly |
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Transport and Serve |
-safe temperature -hot food 60’C , cold food 4’C |
