click a number to view that area of the kitchen
The Food Safety and Quality Project Team has created a bookmark with clever slogans as a handy reminder of the six Consumer Critical Points.
To receive a bookmark, click here
The Food Safety and Quality Project Team has created a bookmark with clever slogans as a handy reminder of the six Consumer Critical Points.
To receive a bookmark, click here
Cutting boards are one of the most common kitchen items that causes cross contamination. A different cutting board should be used for raw meat, poultry and seafood than is used for preparing ready-to-eat foods like salads and fruits. The produce often is not cooked before being served, so any contaminants will not have a "kill step" prior to consumption.
Source: Partnership for Food Safety Education
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