Basic Food Safety: Chapter 6 "The Foodworker's Top 10" (English)

[@mindless4432]

1. Don’t work sick 2. Wash hand often 3. Avoid barehand contact with “Ready to eat” foods 4. Keep hot food above 135°F and cold food below 41°F 5. Cook foods to the proper temperature 6. Cool foods 135°F to 41°F within 6 hours total 7. Keep raw meat away from other foods 8. Wash, Rinse, Sanitize, Air Dry 9. Keep work areas and utensils clean 10. Ask your Person-In-Charge (PIC)

[@alixb2875]

THANK YOU SO MUCH

[@lillyok2273]

bruh thank u sm

[@mindless4432]

@@lillyok2273 No problem just trying to make online school easier for us all

[@jacku1is2the3winner6]

LOVE

[@tysonallgaier3571]

It's taken me thirty mins to finish one section because you have a timer and your website crashes overtime I get close, so I have done section 3 about 3 times now going on 4

[@BrianLeupold]

Awesome video!!!

[@gekisen01]

On this video it says you need to cool food to 41F within 6 hours. In the module's quiz it says within 4 hours. So which is it?

[@cristinacabrera8462]

Thanks for s

[@lakesiderealtygroup6554]

that music is highly annoying