Preparation Don't handle food if you have stomach problems, such as diarrhea or vomiting, or if you sneeze or cough regularly. Be sure to check food labels before deciding what to use. Store-bought foods can have two dates: a use-by date and a use-by date. Don't use foods that have passed their expiration date, even if you think they look good, as they may not be safe to eat. Keep anything that should be refrigerated out of the refrigerator for as little time as possible, especially if the temperature is high or the room is very hot. Always use different cutting boards and utensils to prepare raw meat or fish. This is because they contain harmful bacteria that can spread to anything they touch, so it's important to keep them away from other foods. Bacteria are removed during cooking, but it's important not to let them come into contact with foods you don't intend to cook before eating them. Cooking If you cook food at temperatures above 70°C, you will kill all bacteria. If food is not cooked to a high enough temperature, bacteria can still survive. Here are some tips for cooking food correctly.• Follow the recipe or package instructions for cooking time, temperature, and make sure you preheat the oven properly.• The food should be piping hot and you should be able to see steam go out first you serve him. You can use a food thermometer to check that your food is cooked to the right temperature.• Cook the meat all the way through. Unless you are cooking steaks or rare lamb and beef roasts, the center should not be pink. Use a clean skewer to pierce the meat. If it is cooked properly, the juices will become clear. If you cook meat rare, make sure it is well sealed (brown) on the outside.• Always...... in the center of the paper... and then discarded. Eating or smoking can contaminate your hands. If hands are not washed properly, viruses and bacteria can be transmitted to food. Chewing tobacco and chewing gum can also contaminate food, so ask food handlers to only do this during breaks. Don't forget to take off your aprons when you leave the kitchen area and don't wear them when handling trash or cleaning work surfaces. While safe hands, covering cuts and controlling bad habits go a long way in minimizing the risk of food contamination, having healthy food handlers available to the operation will have a much greater impact on food safety. Viruses are the leading cause of foodborne illnesses, which are easily transferred from sick food handlers to foods. Do not allow food handlers to work while ill. Remind food handlers to report symptoms of sore throat with fever, vomiting, diarrhea and jaundice caused by infection