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Bare Hand Prevention
To prevent bare hand contact with food, workers should..
Wear gloves Use tongs to pick up food Use single- use paper to pick up food Individually wrap food before placed in a case
Pre scrap Clean RinseSanitize Air Dry
Proper Cleaning of Dishes
All leftovers must be reheated for 15 seconds to the minimum temperature of 165 Fahrenheit.
Food kept in a fridge at 41 Fahrenheit it could last up to seven days
TThe proper ways to thaw meat includes.When it is still in its packaging run under cold water Let thawing be part of the cooking process.In the refrigerator over night.
Keep chemicals away from food to avoid contaminating itChemical cleaners should not be out until all food is away.
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