Appropriate hygiene and safety practices when handling food in English

Here are appropriate hygiene and safety practices when handling food: Wash Hands Thoroughly: Always wash your hands with soap and warm water for at least 20 seconds before, during, and after handling food, especially after touching raw meat, poultry, seafood, or eggs, and after using the restroom. Clean and Sanitize Surfaces: Regularly clean and sanitize all food preparation surfaces, utensils, and cutting boards before and after use to prevent the spread of bacteria. Separate Raw and Cooked Foods: Use separate cutting boards, plates, and utensils for raw meat, poultry, seafood, and eggs to prevent cross-contamination with ready-to-eat foods. Store raw foods below cooked foods in the refrigerator. Cook to Safe Temperatures: Ensure food is cooked to its appropriate internal temperature to kill harmful bacteria. Use a food thermometer to check. For example, poultry should reach 74°C (165°F) and ground meat 71°C (160°F). Chill Food Promptly: Refrigerate perishable foods within two hours of cooking (or one hour if the ambient temperature is above 32°C/90°F). Keep your refrigerator at or below 4°C (40°F). Avoid Cross-Contamination: Do not reuse marinades from raw meat unless they have been boiled. Use clean cloths and sponges, and wash them frequently. Handle Food Safely When Sick: If you are feeling unwell, especially with symptoms like vomiting or diarrhea, avoid handling food for others to prevent spreading illness. Send the next one 📸