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

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.

6. Do not wash raw meat, fish, or poultry. It spreads too many illness-causing microorganisms around the kitchen.

5. Clean and sanitize slicing, grinding, and sawing machines before they are used for pasteurized food.

7. Take only small amounts of food out of the refrigerator at one time to work on in order to keep food temperatures below 50F before being returned to the refrigerator or cooked.

2. Keep 50-PPM bleach sanitizer solution in a squirt bottle, not in a bucket. In the bucket, the dirt from the dishcloth and hands

Some common words found in the essay are:
PROBLEM/HAZARD Raw, Food PROBLEM/HAZARD, Temperature Maximum, raw food, refrigerated food, fruits vegetables, food fruits vegetables, problem/hazard raw, problem/hazard raw food, frozen food, cutting board, cutting boards, food fruits, controls 1, scrub brush,
Approximate Word count = 536
Approximate Pages = 2 (250 words per page double spaced)