Use the paper towel to turn off the water and discard. Hair should be properly restrained and clean. Nails should be neatly trimmed with no nail polish. Loose jewelry and rings should be removed before handling open food products. Employees should follow proper hand washing technique and eat, drink, or smoke in designated areas away from food service.
Temperature is used to control the levels of microbial contamination in food products.
Hot temperatures are used to kill or destroy microbes and cold temperatures are used to prevent their growth. Potentially hazardous foods or PHFs are foods usually high in protein content like meats, fish, poultry, pork, or dairy products in which microbial growth can quickly reach levels for food borne illness and make a food unsafe for human consumption. Within this temperature range microbes reproduce quickly and easily. Foods should be passed through the danger zone as quickly as possible by using proper techniques and cooking temperatures during their preparation. A microwave may be used if planning to cook and serve immediately.