Eating out means entrusting others to prepare the food you consume in a safe and thoughtful manner. Foods should be prepared carefully so that others don’t get sick. Raw vegetables should be washed, cooked, cooled, reheated, frozen, and thawed. It’s important to keep germs that are already in the food from growing and causing food poisoning. A few things you can do to keep customers healthy during preparation is to wash hands carefully, cook, and cool foods right away, and post federal labor law posters.
Cooking foods kills germs, while keeping foods hot or cold helps stop their growth. The process is called temperature control. There are special thermometers that are used to check the temperature of foods, as well as thermometers that check refrigerator temperatures. Bacteria and other germs require time, food, and moisture to grow. Foods should be kept colder than 41 degrees or hotter than 140 degrees, because temperatures between 41 degrees and 140 degrees are considered The “Danger Zone”. When left in the danger zone, foods can quickly develop bacteria, creating poisons that make sick those who consume the food. Washing hands, using utensils or gloves, getting food from storage or freezers to be prepared, keeping foods out of the danger zone, and posting workplace posters, are all things you can do to help keep foods safe for those who consume them.
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