Food Handler Storage Ladder Protocol

Sick food handlers who work with food create what type of food hazard.

Food handler storage ladder protocol. Safe handling and storage of all food should follow the same basic guidelines that are listed below. With good hygiene pdf only colorful 8 by 5 card conveys the theme for national food safety education month 2005. According to the storage ladder protocol. Ground beef should be stored above chicken and fish and seafood should be stored above ground beef.

Which one of these foods must be cooked to at least 155 f. To prevent possible contamination keep food away from dishwashing areas garbage rooms restrooms and furnace rooms. During storage fact sheet to prevent cross contamination when storing food you should do the following. In every step of food preparation follow the four steps of the.

Ground beef should be stored above chicken 6. Safe steps in food handling cooking and storage are essential to prevent foodborne illness. Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom changing diapers and handling pets. Food handlers must not work with food when they are sick with the following symptoms.

According to the storage ladder protocol which of the following statements is true. Selecting and serving safely from the u s food and drug administration fda. Never store food near chemicals or cleaning supplies and keep it out from under. Store food and dish ware at least 6 inches off the floor.

Although it may seem like a small part of food preparation refrigeration plays a large role in keeping food safe. The following summary was adapted from a consumer guide to safe seafood handling by doris hicks university of delaware and fresh and frozen seafood. Canned food meats vegetables for 2 to 5 years. Basics for handling food safely.

Diarrhea vomiting jaundice and fever with sore throat. Keep food out of the danger zone between 40 and 140 f. The temperature of the refrigerator the order of the food on shelves and the amount of time left in the refrigerator can all play a large role in the growth of bacteria or other harmful pathogens on the food. Food safety basics pdf safe steps in food handling cooking and storage are essential in preventing foodborne illness.

According to the storage ladder protocol which of the following statements is true. You can t see smell or taste harmful bacteria that may cause illness. Store food in designated storage areas. Wash hands and surfaces often.