Answer:
1.Wash your hands,Clean surfaces often,Wash fruits and vegetables,Separate and don’t cross-contaminate,Thaw it right,Cook food thoroughly,Refrigerate properly,Know when to throw it out,Handle leftovers safely,Sanitize your sponge daily
2.Keep high-risk food at 5 °C or below or above 60 °C to avoid the temperature danger zone,Store raw foods below cooked foods,Store food in suitable, covered containers,Avoid refreezing thawed foods,Check and observe the use-by dates on food products,Take special care with high-risk foods.
Explanation:
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