- Cleanliness is the best preventative measure to good health. (If Food Safety Guidelines from the State Health Department are available, use them with the class as a resource. The Food Handler's Permit test can also be a good resource and evaluation tool.)
- wash hands before food preparation, after sneezing, coughing, using restroom, touching face and hair
- keep hair away from face
- wear clean clothes/apron (dirty clothing has bacteria)
- don't handle food if you have an open cut or sore - STAPH could be spread
- don’t cook and taste with same spoon and no licking of fingers
- wash after handling raw meat/eggs
- dirty nails - breeding ground for worms
- wipe spills/remove dirty utensils
- wash cutting board (with chlorine bleach solution) that has had meat on it before cutting anything else
- don't wipe hands on dish towel - use separate towels so dishes don't get bacteria
- wash off cans
- wash surfaces/cutting boards with bleach periodically
- Cleaning Products - don't mix chlorine and ammonia
- NO pets wandering or fed in kitchen; wash their bowl separately
- hot soapy water on dishes
- no food stored under sink - it becomes damp
- be aware of cracks
- never wipe up spills on the floor with a dish towel or cloth and then put it back (without laundering) to use on dishes
- keep food hot (above 140 degrees F) or cold (below 40 degrees F) - the danger zones
- check temperature in refrigerator and freezer periodically. freezer should be at zero degrees or below.
- clean refrigerator often
- use freezer wrap, wrap meat loosely for refrigerator, leftovers with tight cover
- thaw frozen foods in the refrigerator not on the counter
- put foods away promptly
- refrigerate desserts made with dairy products
- never taste food that might be spoiled or contaminated
