PROBLEM/HAZARD: All raw food must be assumed to be contaminated with pathogens, chemicals, and hard foreign objects, and capable of causing illness, injury, or death if not properly handled.
             1. Store refrigerated food at less than 41F and frozen food at 0F immediately upon receipt (within 10 minutes) before refrigerated food warms to 45F, and frozen food to 10F. Cover, label on the side of the container, date, and place raw refrigerated food on bottom shelves in the refrigerator, below cooked food.
             2. Keep all food and supplies at least 6 inches above the floor, so that the floor can be easily cleaned.
             3. Clean refrigerators weekly and keep door gaskets clean and intact, to conserve refrigeration.
             4. Be very careful that metal staples and other particulate hazards do not get into food when boxes are opened.
             5. Some disease-causing bacteria begin to multiply in food at 29.3F. To control pathogen multiplication hazards, use cold food according to the following time-temperature rules, based on the FDA code, which allows enough time for 10 multiplications of pathogens.
             7. Store chemicals in a separate area, away from food.
             8. Refrigerators must operate at or below 38F, freezers at or below 0F, and dry storerooms at or below 70F and 65% relative humidity.
             PROBLEM/HAZARD: Raw food (fruits, vegetables, meat, poultry, fish) is sufficiently contaminated to make you or someone else violently ill if you touch your hands to your mouth after handling raw food. Raw food can cross-contaminate cooked-pasteurized food, and fruits and vegetables that have been washed to make them safe.
             1. Always use a lot of fresh, hot sudsy water and a scrub brush to clean cutting boards and knives, or any other surface that is contaminated with raw food. With a scrub brush, pre-rinse dirty cutting boards and ute
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