BAKING TIPS!

BEFORE YOU START: Ten Baking Safety Checks
___ Wash hands for 20 seconds (before starting, when returning to food) with warm water and soap all over hands and wrists, rinse well, and dry with a clean towel.
___ Clean dishtowels. Change daily.
___ Work surface and sink cleaned before, after, and as needed (sanitize with 1 teaspoon bleach added to 1 quart water).
___ Eggs stored in cartons (not refrigerator door) at 40°F. (Any raw egg drips cleaned up immediately).
___ Hair tied or held back.
___ Raw dough or batter is not to be eaten. Dough or batter should be covered and refrigerated if not baked right away.
___ Oven rack is placed where it is needed before preheating the oven. An oven thermometer should hang inside.
___ Two clean, dry oven mitts or pads available by the oven.
___ Counter space and cooling rack ready for hot baked good when it is removed from the oven. Make sure there is a clear traffic path to it.
___ Clean containers or new plastic bags should be used for storing baked products.