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Answer :
Food handlers should ensure that their hands, surfaces, utensils, and equipment are clean and that proper food handling and storage practices are followed to prevent contamination in prep areas.
Food Safety in Preparation Areas
Before working in prep areas, food handlers must ensure that their hands are thoroughly washed and that surfaces, utensils, and equipment are clean. It is essential to clean hands after touching raw meat, poultry, and seafood, as well as washing work surfaces, cutting boards, and utensils before and after cooking.
Handwashing should be done with warm, soapy water for at least twenty seconds. Surfaces must be sanitized to prevent cross-contamination, and all tools must be washed with hot, soapy water after each use, especially when used for different types of foods, such as raw meats and vegetables.
In addition to cleanliness, food handlers should separate different food types during preparation and storage to avoid cross-contamination. This includes using separate cutting boards for produce and for meat, poultry, seafood, and eggs. To maintain safety, it is also crucial to manage food storage properly, keeping perishables refrigerated and ensuring that food is not left at room temperature for more than 2 hours.
Regular handwashing is vital for preventing foodborne diseases, and proper food handling temperatures must be adhered to, utilizing thermometers to confirm that foods have reached safe internal temperatures. Lastly, all food preparation areas should be kept clean, with equipment, dishes, and utensils washed, dried, and properly stored after use.
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