b'What is Foodborne Illness?To Keep Your Food Safe from BacteriaDont store Potentially Hazardous Foods where they will be in the Danger Zone of 41 F to 135 F. (FDA Code 2013)Never touch food if you are sick with a fever, vomiting, or diarrhea.After you use the toilet, wash your hands in the restroom, then wash them again in the kitchen.Avoid touching ready-to-eat foods with your bare hands; use gloves or uten-sils instead. (Note: some jurisdictions may allow bare hand contact; check with the Person in Charge at your location or contact your county health department).Follow proper steps with your food preparation equipment: wash, rinse and sanitize everything you use.Make sure Potentially Hazardous Foods are kept either hot or cold so that bacteria doesnt grow.eFoodHhandlers.com 1 313'