Hands
How many days past date on package
Storage and Handling
Disinfecting and Sanitizing
100
Secret food bank handshake

TURKEY!

100

Canned food

indefinitely, except highly acidic foods (12-18 months) and baby food (on or before)

100

Period of time perishable food can be out-of-temperature (40oF)

Two hours

100

Environments requiring a bleach bucket

Wherever food is being distributed (2 for us: kitchen and pantry during food bank)

200

When you should wash your hands

When you are in direct contact with food, touch your face or clothes, use cell phone, smoke, use the restroom, or when you begin and finish handling meat.

200

Dairy and non-dairy milk

10 days

200

"Temperature danger zone"

40oF-140oF

200

Bleach bucket strength

1 capful (or tablespoon) of bleach per gallon

300

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, cooking and serving in hygiene).

300

Prepared food packaged in store

2 days

300

While thawing, raw meat should be:

Below all other food, with the meat requiring higher cook temperatures below meat requiring lower cook temperatures

300

The most important task before repackaging dry goods

Sanitize the surface you are using to repack

400

When you should change gloves

When you touch your face and clothes, use cell phone, smoke, use the restroom, or when you begin and finish handling meat.

400

Butter and hard cheese

3 months

400

Meat can be stored with other meat when frozen, under 0oF

YES!

400

Can prepared foods be repackaged for food bank distribution

No

500

How long should you wash your hands

20 seconds

500

Soft cheese, yogurt, cottage cheese

14 days

500

Period of time perishable food can be out-of-temp in 90oF+ environment

1 hour

500

Strength of mop bucket using bleach

2.25 cups of bleach to 3 gallons warm water

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