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HOME ECONOMICS
one from refrigerator. Cool foods quickly. Divide a large quantity into shallow pans to cool quicker.
Botulism - The suscpetible foods are home-canned foods and commerical canned foods. Use only reliable recipes. Don't use canned goods with cloudy liquids, loose lids, spurting liquid, or goods in cracked jars. Discard any swollen or dented caiis and lids.
Personal Hygiene
• Always wash hands before preparing food and after handling raw meat. If you have a cut or infection, wear gloves. Between preparation steps, wash, hands, countertops, acrylic cutting boards, and utensils using hot, soapy water-especially when working with raw meat and poultry. 1
• Clean wooden cutting boards with a mixture of 1 part bleach to 8 ‘ parts water, then rinse. Wash kitched linens often, and discard dirty and mildewed sponges.
Time and Temperature Rule
The temperature danger zone is between 40 degrees F (refrigerator) and 140 degrees F. Do not leave food in the temperature danger zone for more than two hours. Room temperature is approximately 70 degrees F; therefore, do not leave food at room
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