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WEEK
3 Safe Food Preparation
Employee of the Week: Meet “Pryce”
Managing Risk: 30 Years of Food Safety
When you know how and where cross-contamination can happen,
it is easy to prevent. “Pryce” is working towards a nomination for
Employee of the Week. Here’s how you can get nominated too.
Cross-contamination can happen at almost any point in the flow of food, including these four main areas:
Tips from “Pryce”
ReceivingEnsure packaging is intact and clean
Reject dirty, stained, or discolored food
Make sure cans are not dented or rusty
Reject items if you see signs of pests
PreparingClean and sanitize workstations and equipment before use
and in between each product
Don’t allow raw food to contact ready-to-eat food
Prep raw meat, seafood, and poultry at di�erent times than
ready to eat food
ServingDo NOT handle ready-to-eat food with bare hands
Do NOT handle dishes and utensils by parts that touch food
Never scoop ice with bare hands
Cover food to protect from contaminants
StoringStore in designated storage areas
Store away from walls and 6” (15 cm) o� the floor
Wrap or cover food
Store raw and ready-to-eat food separately
WEEK
3
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