Wyoming Safe Food Handling Tips Poster

Safe Food Handling Tips
Clean	
W a s h  H  a n  d s	
How :	
in warm soapy water for 
•	
20 seconds
dry with paper towel
•		
 	
When:	
handling food
•	
gloving hands for ready-to-eat food
•		
Always Before:
After:	
touching bare human body parts, hair, or 
•	
clothing/apron
using the bathroom
•	
handling raw meats, poultry, and fish
•	
coughing, sneezing into your hand, or 
•	
blowing your nose
smoking, eating, or drinking
•	
handling chemicals 
•	
taking out garbage
•	
clearing tables/bussing
•	
handling money
•	
after engaging in other activities that    
•	
contaminate the hands	
Wash Dishes and Utensils	
Use right rack
1. 
Inspect after washing 
2. 
Air Dry
3. 
Machine Dishwashing :	Three-Compartment Sink:
Wash in first sink in a detergent solution 
1. 
of 110	
0F or higher
Rinse in second sink
2. 
Sanitize in third sink using a chemical 
3. 
sanitizer according to manufacturer’s 
guidelines.  If using hot water see WY 
Food Safety Rule 2006, page 7-11
Air Dry
4. 	
Always Scrape, Rinse or Soak Before Washing	
Clean and Sanitize Food Contact Surfaces	
after surfaces are used 
before working with a different type of food after 4 hours of constant use
anytime items have become contaminated	
Separate 	
Do Not Cross Contaminate	
Separate raw, cooked, and ready-to-eat foods while storing or preparing
•	
Never place cooked food on a plate which previously held raw meat, poultry,   
•	
seafood, or allergen-containing foods
Allergen-containing foods: 
•		
milk, fish, shellfish, peanuts, tree nuts, wheat, eggs, soy	
Wyoming Food 
Safety Coalition 	
May 20, 2008