Potentially Hazardous Foods – These are moist, protein-rich foods that bacteria will grow on when the temperature Danger Zone.
Sanitize – The final step to removing bacteria from food contact surfaces that have just been cleaned. Many places use a solution made up of one teaspoon of bleach to one gallon of water to sanitize equipment and utensils.
Temperature Control – Temperature Control is keeping foods hot or cold enough to prevent bacteria from growing.
Virus – Viruses are germs that can only reproduce inside of a living cell. It takes a small number of viruses to make someone sick. Many viruses are passed from the lack of hand washing especially after using the toilet and then touching food.
Sanitize – The final step to removing bacteria from food contact surfaces that have just been cleaned. Many places use a solution made up of one teaspoon of bleach to one gallon of water to sanitize equipment and utensils.
Temperature Control – Temperature Control is keeping foods hot or cold enough to prevent bacteria from growing.
Virus – Viruses are germs that can only reproduce inside of a living cell. It takes a small number of viruses to make someone sick. Many viruses are passed from the lack of hand washing especially after using the toilet and then touching food.
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