Hands
TURKEY!
Canned food
indefinitely, except highly acidic foods (12-18 months) and baby food (on or before DOP)
Period of time perishable food can be out-of-temperature (40 F)
Two hours
Environments requiring a bleach bucket
Wherever food is being distributed (2 for us: kitchen and pantry during food bank)
When you should wash your hands
When you are in direct contact with food, touch your face, clothes, smoke, use the restroom, or when you begin and finish handling meat.
Dairy and non-dairy milk
10 days
"Temperature danger zone"
40 F-140 F
Bleach bucket strength
1 capful (or tablespoon) of bleach per gallon
When you should wear gloves
Whenever directly handling food and when serving food (EX: Sorting produce or repacking dry goods, distributing food at food bank, serving in hygiene).
prepared food packaged in store
2 days
While thawing, raw meat should be:
Below all other food, with the meat requiring higher cook temperatures below meat requiring lower cook temperatures
The most important task before repackaging dry goods
Sanitize the surface you are using to repack
When you should change gloves
When you touch your face, clothes, smoke, use the restroom, or when you begin and finish handling meat.
Butter and hard cheese
3 months
Meat can be stored with other meat when frozen, under 0 F
YES!
Can prepared foods be repackaged for food bank distribution
No
How long should you wash your hands
20 seconds
Soft cheese, yogurt, cottage cheese
14 days
Perishable food out-of-temp in a 90 F environment
1 hour
Strength of mop bucket using bleach
2.25 cups of bleach to 3 gallons warm water