![]() ![]() If you have any queries please contact us online. To speed cooling divide foods into smaller portions, place in a wide dish and stand this in a shallow tray of cold water.Do not put hot food directly into the fridge or freezer, let it cool sufficiently first but remember that cooling should be completed within one or two hours after cooking.Wash hands after handling raw foods and before touching other foods and utensils.Ideally use separate chopping boards for raw and cooked foods.Never put cooked food on a plate which has previously held raw foods until it has been thoroughly washed. In particular keep raw meat, fish, poultry and other raw foods away from ready-to-eat foods such as salads, bread and sandwiches. Keep raw foods separate from cooked and ready-to-eat food at all times.Food poisoning is often caused when harmful bacteria on one food are spread via hands or kitchen utensils to cross-contaminate other foods.When using the microwave stir foods and drinks and allow them to stand for a couple of minutes to avoid hot or cold spots. Once cooked, keep foods covered and piping hot (above 63☌) until it's time to eat them. Double check that sausages, burgers, pork and poultry are cooked right through they should not be 'rare' or pink in the middle and when pierced with a knife any juices that run out of the meat should be clear, not bloody. Check food is piping hot before serving.Follow recipes and label instructions on cooking times and temperatures.Do not soak overnight as disinfectant solutions weaken and may allow bacteria to grow. If using them more than once, wash in hot water and soap then place in a suitable disinfectant, rinse thoroughly and allow to dry. Use separate cloths or sponges for separate tasks where practicable use disposable cloths.Always clean surfaces first with detergent to remove any grease or dirt, then apply disinfectant to kill any remaining germs.Give your kitchen a thorough 'spring clean' periodically.Use separate buckets and cloths for cleaning floors.Disinfectants and anti-bacterial cleaners won't work if you don't use them properly, so always follow the instructions.NO FOOD OR DRINK in the Archives, and especially anywhere in the vicinity of rare books or. Anti-bacterial cleaners are types of disinfectant and can kill germs - they often come in spray form. Make sure hands are clean Use only one folder at a time. These are powerful agents and should not be used indiscriminately. Disinfectants, such as bleach, are designed to kill germs.Detergents such as washing up liquids are designed to dissolve grease, oil and dirt.After handling raw meat, poultry, fish and other raw foods always wash hands, utensils and surfaces thoroughly and before any contact with other food, especially cooked and ready-to-eat foods. ![]() Clean kitchen surfaces after preparing foods try to 'clean as you go'.Users who fail to abide by the policy will be asked to relocate to an appropriate space or leave the Library.Four simple rules that will help you to stay safe from food-borne illnesses in the kitchen: Library users who are not complying with the Library's food and drink policy will be notified of the policy and asked to abide by it, in accordance with the Library's protocol for restoring a scholarly environment. Prior approval from Library administration must be sought for any exemptions to the food and drink policy. Library administration may approve special events during which exemptions to the food and drink policy may be made. Providing a clean and pest-free environment is an important part of the Library's preservation program. in a designated waste bin when you leave. Please clean up and dispose of all food waste, beverage containers, wrappers, etc. Peaches at University Café (Crerar, 1st Floor).Meals and messy foods are permitted only in the following areas, designated as Meal Zones: Snacks are permitted throughout Library spaces with the exception of the following food-free areas: Special Collections Research Center, including the exhibition gallery.Non-alcoholic drinks in covered containers are permitted throughout Library spaces with the exception of: As part of fostering that environment, the Library has adopted the following food and drink policy. The University of Chicago Library is committed to creating and maintaining a scholarly environment. ![]()
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