Look Labels on food Purchasing food from approved, reputable suppliers 24 Hours Stored food away from the wall Visually inspect all food items Wild Game Rare hamburgers Maximum registering thermometer Select the correct size Bones in fish Jewelry 165 F for 15 sec Wash Hands 165F 145F When enclosed in a shatterproof casing Wear single use gloves Pasteurized Separately from food that will be served Unplug the unit 6 hours 3 pm After 1 week Shellfish from contaminated water Obtain a variance Food held between 70F and 125F Designed sink for hand washing Backflow of clean water into dirty water Cook it using conventional cooking equipment USDA Conduct a hazard analysis Look Labels on food Purchasing food from approved, reputable suppliers 24 Hours Stored food away from the wall Visually inspect all food items Wild Game Rare hamburgers Maximum registering thermometer Select the correct size Bones in fish Jewelry 165 F for 15 sec Wash Hands 165F 145F When enclosed in a shatterproof casing Wear single use gloves Pasteurized Separately from food that will be served Unplug the unit 6 hours 3 pm After 1 week Shellfish from contaminated water Obtain a variance Food held between 70F and 125F Designed sink for hand washing Backflow of clean water into dirty water Cook it using conventional cooking equipment USDA Conduct a hazard analysis
(Print)
Look
Labels on food
Purchasing food from approved, reputable suppliers
24 Hours
Stored food away from the wall
Visually inspect all food items
Wild Game
Rare hamburgers
Maximum registering thermometer
Select the correct size
Bones in fish
Jewelry
165 F for 15 sec
Wash Hands
165F
145F
When enclosed in a shatterproof casing
Wear single use gloves
Pasteurized
Separately from food that will be served
Unplug the unit
6 hours
3 pm
After 1 week
Shellfish from contaminated water
Obtain a variance
Food held between 70F and 125F
Designed sink for hand washing
Backflow of clean water into dirty water
Cook it using conventional cooking equipment
USDA
Conduct a hazard analysis
