Food Stand Safety. Keep Food Safe at Food Stands: An Interactive Module for Adults. Module designed by Bridget Curley, Program Assistant, and Julie Garden-Robinson, Food and Nutrition Specialist. 2007. The following tips will help you navigate through each module.
Keep Food Safe at Food Stands:An Interactive Module for Adults
Module designed by Bridget Curley, Program Assistant, and Julie Garden-Robinson, Food and Nutrition Specialist
Serving food to the public is a large responsibility, but can be an enjoyable experience.
Whether you are setting up a small food stand or volunteering at a larger, temporary stand, the following simple rules and regulations will help ensure safe food is served to customers.The Need for Safe Food Training
The answer is d. We hope the experience is fun and safe for those who have the chance to help out.
True or False
All these ideas help you make sure you wash your hands long enough to get them clean.
1. Hot dog a. Gloved hand
2. Mashed potatoes b. Ladle
3. Soup c. Scoop
4. Nacho chips d. Tongs
1. Hot dog d. Tongs
2. Mashed potatoes c. Scoop
3. Soup b. Ladle
4. Nacho chips a. Gloved hand
When cooking and serving food, keep out of the temperature “danger zone.”
This is the temperature from 41 F to 140 F.
At this temperature, germs and bacteria can grow quickly.
Check food temperatures with a thermometer. Keep hot foods hot and cold foods cold!Preparing, cooking and serving food
Poultry should be heated to 165F not 65F
A. The date and contents are both listed
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