What are 5 food safety rules?

The 2-hour/4-hour rule is a good way to make sure potentially hazardous food is safe even if it's been out of refrigeration. ... Remember to add up all time periods the food has been between 5oC and 60oC to work out the total time. If in doubt, throw it out..

5 Food Safety Rules In The Kitchen

• Rule 1: Wash hands between steps. ...
• Rule 2: Sanitize work surfaces. ...
• Rule 3: Use separate cutting boards for raw meats, vegetables and produce, and cooked foods. ...
• Rule 4: Cook foods to safe temperatures. ...
• Rule 5: Keep hot foods hot and cold foods cold. ...
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When applying a dressing always wear disposable gloves. Some dressings have a wound dressing and bandage attached....Applying a dressing:

• Wash hands.
• Put on gloves.
• Place dressing on top of wound.
• Secure with adhesive tape or roller bandage.

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The 2 Hour/ 4 Hour Rule tells you how long freshly potentially hazardous foods*, foods like cooked meat and foods containing meat, dairy products, prepared fruits and vegetables, cooked rice and pasta, and cooked or processed foods containing eggs, can be safely held at temperatures in the danger zone.

GENERAL COOKING PRINCIPLESGENERAL COOKING PRINCIPLES ? The most important rule of egg cookery isThe most important rule of egg cookery is simple: Avoid high temperatures and longsimple: Avoid high temperatures and long cooking times. do not overcook..

The intense heat from boiling water sets the outside of the pasta, preventing it from becoming mushy and sticking together. Stir the pasta with a wooden spoon, tong or spatula after adding it to the boiling water. This prevents the pasta from sticking together and from sticking to the bottom and edge of the pot..