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FOOD SAFETY Workbook v1.0 September 2019ContentsFood Safety Requirements 3 Bacteria 4 Requirements for bacterial growth 4 Moisture & Protein 4 Temperature 5 Time 6 Food Safety Hazards 7 Physical contamination
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01
Wash your hands thoroughly before handling any food.
02
Ensure all food preparation surfaces are clean and sanitized.
03
Check the expiration dates on all ingredients before using them.
04
Follow proper cooking temperatures and times for each type of food.
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Use separate cutting boards and utensils for raw meat and produce.
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Refrigerate leftovers promptly to prevent bacteria growth.

Who needs food safety - time?

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Anyone involved in food preparation, including home cooks, professional chefs, and food service workers, needs to prioritize food safety - time to prevent foodborne illnesses.

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Food safety - time refers to the practices and regulations involved in ensuring that food is stored, prepared, and served at safe temperatures to prevent foodborne illnesses.
Food safety - time filings are typically required from food producers, manufacturers, distributors, and food service establishments.
To fill out food safety - time, individuals must complete the designated forms by providing accurate information regarding food handling practices, storage temperatures, and any incidents affecting food safety.
The purpose of food safety - time is to ensure that food is handled safely throughout its lifecycle to minimize the risk of contamination and foodborne illnesses.
Information that must be reported includes temperature logs, food handling procedures, dates of food preparation, and any incidents of contamination or unsafe practices.
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