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Food Borne Illness (Symptoms (abdomen or rectum pain, chills, dehydration,…
Food Borne Illness
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Prevention
Cook
Use a food thermometer, Keep food hot after cooking (140 degrees F or above) , Microwave food thoroughly (165 degrees F)
Chill
Refrigerate perishable foods within 2 hours, Never thaw or marinate foods on the counter, know when to throw foods out
Separate
Use cutting board and plates for produce + eggs + meat + poultry+ seafood, Keep meat poultry seafood and eggs separate in the grocery store and in the fridge
Clean
Wash hands, Wash utensils after use, Wash surface before each use, wash fruits + vegetables, DON'T wash meat + poultry + eggs