Ces? G®,, 2-2 e SO 19. SEQ.» 4 CQ olmple baring Food Sujety Steps Find a complete Baking Food Safety Checklist on the back. 1 STORE raw flour, baking mixes, dough and eggs separately from ready-to-eat foods. 2 BEFORE BAKING, tie back long hair, clean counters, assemble ingredients and equipment, wash hands, and apron-up. 3 KEEP SEPARATE the measuring, mixing and handling of unbaked batter or dough from cooling, serving and packaging of baked products. UY TEST baked products with wooden toothpick or cake tester and food thermometer at center to ensure products are completely baked. y 5) GLEAN tos, work surfaces and equipment with hot, soapy water or ‘eg in dishwasher. i : 4 neta- ANS 4 6 WASH HANDS before you taste, serve or package baked goods. Baked, Goods Internal Doneness Temperatures a> Maximize quality and confirm products are fully DING! When oven timer indicates product is done, baked by reaching these at-center temperatures: take an internal temperature at the center of the product. ; = Q@ex wt Cheesecakes Quiche Stuffing & casseroles Custard pies. Yeast breads. Most cakes. (Remove from Meringue pies Leftovers Fruit pies eo sas as oven at 150°F'0 Bread pudding Chocolate cream pie Flan eae Cree ei Baked custard Meat, cheese-or Créme brulée 210%) naan shoul ise, Clafouti poultry-filled breads oes 160°F as f cools) (Empanadas, potpies, — cae ‘pasties, calzones, Biscuits bierocks) Pecan pie After baking: Cool product on wire rack. Wash hands before handling products. Refrigerate angocee egg-tich, cream: or meatfled baked goods within two hours of baking. Yeast breads _--~" “ are best stored at room temperature or frozen if not eaten in one day. ‘ A Baker’s Bottom Line for Food Safety: Raw flour, baking mixes, batter and dough are not ready-to-eat. Flour, as well as eggs, must be thoroughly cooked or baked before eating to prevent iliness from bacteria in the flour. Wash hands, utensils, and surfaces after mixing and handling batter or dough.Baking Food Safety Checklist Before You Begin 1D Tie back oF cover iong hair and bearas: remove jewelry 2 Wash hands with p. U Change dish s daily, Wash baking surfaces and apptances wih warm, soapy water 2 Put on a clean or disposable apron. U Read the recipe and assemble ingredients and tools. O Re D2 Be sure you have farm water and s¢ loth or sanilize spong fash hands before beginning to measure and mix ran hot pads or gloves to handle baked food Measure, Mix & Portion 1 Follow storage and use rules for fresh & ingredients 19S. egg substitutes and all perishable baking ate small bo in sep: 0 avoid eggshell in mixing bow! Keep bowls and utensils being used for eggs, raw batter or dough separate from oF finished products 0 nuts, fruits or veggies for baking on cutting board reserved forte ‘000s; store cutting board separately from raw ingredients such as flour, meal a eggs 1D Portion batter oF dough onto baking sheets or into pans in an area away trom already baked and cooling products Scrape into trash small amounts of batter fram mixing tools or flour or meal left from breading, kneading or shaping 0 Wash baking sur sand tools in dishwasher or with hol, soapy wi Bake, Test Temperature & Cool Unbaked flour, eggs, batter or dough can cause food-borne ilness if eaten Food sately experts agree that foads are properly cooked or baked when they are heated for a enough lime and to a high enough temperature to kill harmful bacteria long Follow these steps to fully bake foods before eating: (1 Egg wash glazes Prepare eng the heated oven. Discard any unused egg w ish and retrige fash aie. apply the wash before produ 1 Check to be sure product is done at center; brown crust color doesn't mean product is done. Use a tooth pick or cake wire to test product to see if there is raw batter at he center of pancakes, mutlins. quick or cakes. Pick should come out with a lew crumbs clinging to it, not wet batter. 10d thermometer placed at center of producls, and wait untl desired lemperature is maintained rs [See Baked Goods Internal Temperature Guide on reverse) HOT TIP: I baked good is browned bul nol done yet, lightly lay foil aver erust to prevent over-drowning and continue baking until center reaches internal temperature desired 4 O Use clean oven mitts to handle pans. Wash mitts regularly. ) Coo! praduets in an area away from where flour is measured and baller or dough are prepared. 1D Coo! baked goods on wire cooling racks, not countertops. use af HomeBaking.org outta