1. Keep Cold Foods - Cold. 2, Keep Hot Foods - Hot. 3. Keep it Hot - Keep it Cold, or Do Not Keep it at All. 4. Keep Your hands Clean. 5. Keep Kitchens, Dining Rooms, Storage-Rooms Free From Flies and Roaches. 6. Wash and Sanitize Dishes, Glasses, Silvers and Utensils. 7. Be sure items marked “POISON” are well labelled and kept away from food preparation areas. 5) Health Education Division Ministry of Health P-0. BoxN-3729 ‘Telephone: [242] 323-1025 Fax: [242] 322- 6088 enw Dahames.conafeaiy ta th 7 Oi Th fs ve e ae SAMIR GUIDE FOOD SAFETYCX EOOD SAFETY TIPS hile outbreaks of food-bomne illnesses from restaurants or other food products recalls tends to create news headlines, many lunreported cases of food-related illnesses occur because of poor food-handling practices. % Here are a few helpful tips for Safe Food-Handling. >» Follow “Sell By” and “Use By” dates posted on food items, Walia is? >» Immediately put perishable foods inthe refrigerator or freezer. >» Place meat, fish, and poultry in separate plastic bags, on a tray, to prevent leaks; store on a low shelf. » Leftover meat, fish and poultry should be wrapped securely before refrigerating. | | tN » Always clean and sanitize cutting boards, utensils ard work areas, before and after a) Wis 6) V handling food; especially raw food. {i Dew > Always use clean water e.g. city water, never use salt water and sea water. » Keep everything that touches food--hands, utensils, bowls, counter-tops - always clean. > Keep food storage and preparation areas clean and free from Insects and rodents. > Garbage containers should be covered AT ALL TIMES. > Persons with cuts and abrasions should not handle food unless they are properly bandaged and. covered and using gloves. >» Persons that are ill should not handle food, ‘especially if they are experiencing stomach aches, diarrhea, sore throat or fever. > Use gloves when preparing all cold foods. > All foods stored in the refrigerator must be covered at all times (cooked foods stored on top shelf and raw foods on bottom shelf). i > Keep your hair pulled back and covered, and fingernails should be short, neat and clean. » DO NOT defrost meat, poultry or fish on a kitchen counter or in ‘warm water; bacteria thrive in temperatures between 40 and 140 degrees. > DO NOT cook meats at low oven temperatures (below 300 degrees).