When the delivery truck, the food immediately to check the temperature. Discard food which reaches over 41 degrees Fahrenheit. After ensuring that the food arrived in good condition, shop now.

Use a good thermometer. Make good thermometers available its staff to help with the process of temperature monitoring. Make sure you and your employees are trained in proper thermometer:

Insert the thermometer into thick part of the action you want, and make sure it is at the top of the center.

Wait five minutes for accurate reading. Thermometers latest digital sound when they reach the absolute temperature.

Sanitize the thermometer before and after each use.

Constant monitoring of food temperatures. Develop and publish a program for monitoring the temperature of all the different types of foods that are stored and prepared.

Train other employees to support this scheme. Stay away from danger zone food temperatures between 41 degrees and 145 degrees Fahrenheit.

For hot food, published schedule of safe temperatures for cooked food, and train employees to properly use a thermometer to check during hot weather food.

Safe heating and cooling Guidelines

Support of 41 degrees to 145 degrees in a dangerous area must be a priority for all foods and ingredients. The only exception to the danger zone freshly prepared food standard that may be held at 140 degrees before serving, although it has set a deadline for the hot food is held after store and need to quickly cool the product or dispose of it.

If you cool the food is heated, cooled quickly is the best way to prevent bacterial growth. Use the refrigerator or a cold blast palette to bring food temperatures quickly.

It also maintains high food freshness. After rapid cooling of food is stored in a commercial refrigerator or freezer. Use storage containers to maintain freshness.

If you serve the food cold, use cold pan with built-in cooler and ice to ensure the food remains the right temperature. Monitoring the temperature to ensure that foods are not rising above 40 degrees Fahrenheit.

A kitchen is a dangerous place to start, but you can safely follow a few lines. It can be burned or cut, to scald esmolats or broken glass panels that someone left lying around for a distraction. In the kitchen that not only have to look at their welfare, but to their coworkers as well. Prevention is better than any priest.

Prevention is the key to any kitchen can be large or small, professional or home in a working environment, or glove left at the kitchen stove in the fire.

Follow these instructions

1. Al always bring knives to the ground in front of customers. Passing hot food or utensils (pots pans tray) to notify your worker yells always comes hot, hot.

2 If you smell gas stoves ever tested.

3 If the liquid soap or oil spills on the floor can cause a bad fall if oil is spilled on the floor, cleaned with warm water immediately. Keep floors clear and dry at all times.

4 Do not put broken glass in the trash without first cut is rapeur worker.

5 Never connect or disconnect the electrical cables with wet hands.

6 food security is appropriate for children. They are naturally curious and Uncas prevention is better than a pound of cure.

7 It always check the computer before going out at night, they are satisfied that the stove, the grill and all that is given out, tires candles to be outside. I remember that is his daily bread, and you need tomorrow.

Remember killed the cat curiously not let this happen to their children. Children are curious entering natural thing, if you allow. Keep all cleaning materials in locked or even reach the better. (Clorox, liquid soap. Rodenticide. Inserción killer).

Remember that small children can not read, but I know my mouth mother drinks a bottle of drinking. Never put anything in the bottle to drink and leave it continues around the child, do not forget to drink.

Do not leave hot foods and liquids that can be achieved. They have held children hanging tissues and will

Do not take a capsule of glass hot oven and place on wet surface in cold water, or fly. Never over load the circuits.