*ways to reduce the risk:
-keep cooked foods about 60 degrees C if not served right
-store cold foods at or below 4 degrees C to prevent toxin.
-don't store protein-containing food with cooked rice (this stimulates the growth)
-reheat food to 75 degrees C
-prevent cross contamination from rae to cooked foods
-wash fruits and veggies throughly with clean water.
-make sure you are cooking in a sanitized area.
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