Food safety and sanitation guidelines

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food safety and sanitation guidelines notes

The minimum requirements for a utensil washing set-up to wash/rinse/sanitize should consist of three basins that are large enough for immersion of the utensils,Be sure food handlers are clean, free of disease, and they follow safe food-handling practices. Avoid cross-contamination of raw meats, poul- try and fish with USDA Dietary Guidelines give four steps to prevent foodborne illness. Page 15. First Step in Food Safety. Page 16