Basic Food Safety: Chapter 6 "The Foodworker's Top 10" (English)

Handling Ready-to-Eat Foods and Temperature Control00:00:30

Avoid touching ready-to-eat foods with bare hands. Keep hot foods above 135°F and cold foods below 41°F. Cook foods to the proper temperatures before serving.

Cooling and Preventing Cross-Contamination00:00:52

Cool hot food quickly from 135°F to 41°F within 6 hours. Keep raw meat away from other foods to avoid contamination.

Cleaning and Sanitizing Procedures00:01:06

Always follow the four steps for cleaning: wash, rinse, sanitize, and air dry. Keep food preparation areas and utensils clean and sanitized.

Asking for Assistance00:01:22

Always ask your person in charge any questions you have regarding food safety.

Introduction to Food Worker's Top 1000:00:05

The video summarizes the key points for safe food handling, known as the 'Food Worker's Top 10'.

Hygiene and Handwashing00:00:17

Always work only if you are healthy, and regularly wash your hands thoroughly.