Basic Food Safety: Chapter 6 "The Foodworker's Top 10" (English)

This presentation is in 6 parts. Visit our UA-cam Channel Playlists for the complete series.
As we near the end of our presentation, let’s review what we’ve learned with we consider to be the key points to safe food handling known as the Food Worker Top 10.
Presented by eFoodHandlers Inc.
Get your basic food handler's card online today at www.efoodhandlers.com
Full Credits and Attribution are available at the end of this segment.
Chapter 6 for All Users (except San Diego) including Utah Residents, updated on 51716 HD

[@mindless4432]

1. Don’t work sick
2. Wash hand often
3. Avoid barehand contact with “Ready to eat” foods
4. Keep hot food above 135°F and cold food below 41°F
5. Cook foods to the proper temperature
6. Cool foods 135°F to 41°F within 6 hours total
7. Keep raw meat away from other foods
8. Wash, Rinse, Sanitize, Air Dry
9. Keep work areas and utensils clean
10. Ask your Person-In-Charge (PIC)

[@alixb2875]

THANK YOU SO MUCH

[@lillyok2273]

bruh thank u sm

[@mindless4432]

@@lillyok2273 No problem just trying to make online school easier for us all

[@jacku1is2the3winner6]

LOVE

[@tysonallgaier3571]

It's taken me thirty mins to finish one section because you have a timer and your website crashes overtime I get close, so I have done section 3 about 3 times now going on 4

[@BrianLeupold]

Awesome video!!!

[@gekisen01]

On this video it says you need to cool food to 41F within 6 hours. In the module's quiz it says within 4 hours. So which is it?

[@cristinacabrera8462]

Thanks for s

[@lakesiderealtygroup6554]

that music is highly annoying