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\usepackage{seqsplit}           % Splits long words.
%\usepackage{opensans}          % Can't make this work so far. Shame. Would be lovely.
\usepackage[normalem]{ulem}     % For underlining links
% Most of the following are not required for the majority
% of cheat sheets but are needed for some symbol support.
\usepackage{amsmath}            % Symbols
\usepackage{MnSymbol}           % Symbols
\usepackage{wasysym}            % Symbols
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% Document Info
\author{bayo1111bayo}
\pdfinfo{
  /Title (food-safety.pdf)
  /Creator (Cheatography)
  /Author (bayo1111bayo)
  /Subject (Food Safety Cheat Sheet)
}

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% Commands
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% Header and Footer
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\fancyhead[L]{
\noindent
\begin{multicols}{3}
\begin{tabulary}{5.8cm}{C}
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    \vspace{-7pt}
    {\parbox{\dimexpr\textwidth-2\fboxsep\relax}{\noindent
        \hspace*{-6pt}\includegraphics[width=5.8cm]{/web/www.cheatography.com/public/images/cheatography_logo.pdf}}
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\columnbreak
\begin{tabulary}{11cm}{L}
    \vspace{-2pt}\large{\bf{\textcolor{DarkBackground}{\textrm{Food Safety Cheat Sheet}}}} \\
    \normalsize{by \textcolor{DarkBackground}{bayo1111bayo} via \textcolor{DarkBackground}{\uline{cheatography.com/177259/cs/37007/}}}
\end{tabulary}
\end{multicols}}

\fancyfoot[L]{ \footnotesize
\noindent
\begin{multicols}{3}
\begin{tabulary}{5.8cm}{LL}
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  \mymulticolumn{2}{p{5.377cm}}{\bf\textcolor{white}{Cheatographer}}  \\
  \vspace{-2pt}bayo1111bayo \\
  \uline{cheatography.com/bayo1111bayo} \\
  \end{tabulary}
\vfill
\columnbreak
\begin{tabulary}{5.8cm}{L}
  \SetRowColor{FootBackground}
  \mymulticolumn{1}{p{5.377cm}}{\bf\textcolor{white}{Cheat Sheet}}  \\
   \vspace{-2pt}Published 10th February, 2023.\\
   Updated 10th February, 2023.\\
   Page {\thepage} of \pageref{LastPage}.
\end{tabulary}
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  \mymulticolumn{1}{p{5.377cm}}{\bf\textcolor{white}{Sponsor}}  \\
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  \vspace{-5pt}
  %\includegraphics[width=48px,height=48px]{dave.jpeg}
  Measure your website readability!\\
  www.readability-score.com
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\end{multicols}}




\begin{document}
\raggedright
\raggedcolumns

% Set font size to small. Switch to any value
% from this page to resize cheat sheet text:
% www.emerson.emory.edu/services/latex/latex_169.html
\footnotesize % Small font.

\begin{multicols*}{3}

\begin{tabularx}{5.377cm}{x{2.4885 cm} x{2.4885 cm} }
\SetRowColor{DarkBackground}
\mymulticolumn{2}{x{5.377cm}}{\bf\textcolor{white}{Knife Safety}}  \tn
% Row 0
\SetRowColor{LightBackground}
Sharp Knife & Be sure to get a sharp knife rather than a dull knife. A dull knife needs more force to cut food, this could lead to a higher chance of cutting yourself. \tn 
% Row Count 8 (+ 8)
% Row 1
\SetRowColor{white}
Walking \{\{nobreak\}\} With \{\{nobreak\}\} Knife & When walking with a knife carry it pointed straight down, with the blade turned towards your thigh. \tn 
% Row Count 13 (+ 5)
% Row 2
\SetRowColor{LightBackground}
Cutting With Knife & Hold the knife with a comfortable grip and use a smooth, slicing motion to cut through the item, keeping your fingers curled under and away from the blade. \tn 
% Row Count 21 (+ 8)
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\end{tabularx}
\par\addvspace{1.3em}

\begin{tabularx}{5.377cm}{x{2.18988 cm} x{2.78712 cm} }
\SetRowColor{DarkBackground}
\mymulticolumn{2}{x{5.377cm}}{\bf\textcolor{white}{Wash Safety}}  \tn
% Row 0
\SetRowColor{LightBackground}
Wash Hands & Wash your hands before handling raw food to prevent the spread of harmful bacteria and wash thoroughly after handling raw food to remove any transferred bacteria. \tn 
% Row Count 8 (+ 8)
% Row 1
\SetRowColor{white}
Wash Utensils & Wash utensils thoroughly after each use and before switching tasks such as cutting meat and mixing dough to maintain kitchen sanitation and prevent cross-contamination. \tn 
% Row Count 16 (+ 8)
% Row 2
\SetRowColor{LightBackground}
Wash Kitchen \{\{nobreak\}\} Area & clean kitchen surfaces and areas to prevent the spread of harmful bacteria. Clean after each use, especially after handling raw food. \tn 
% Row Count 23 (+ 7)
% Row 3
\SetRowColor{white}
Wash Fruits and \{\{nobreak\}\} Veg & Washing fruits and vegetables before eating them helps remove any, bacteria, or chemical residues that may be on their surfaces. \tn 
% Row Count 29 (+ 6)
% Row 4
\SetRowColor{LightBackground}
{\bf{Cutting Board}} & It is very important to wash cutting boards thoroughly after each use to prevent cross-contamination and the spread of harmful bacteria, especially from raw meat, poultry, or seafood. This helps ensure that the food prepared on the board is safe to eat and free from harmful contaminants. \tn 
% Row Count 43 (+ 14)
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\par\addvspace{1.3em}

\begin{tabularx}{5.377cm}{x{2.4885 cm} x{2.4885 cm} }
\SetRowColor{DarkBackground}
\mymulticolumn{2}{x{5.377cm}}{\bf\textcolor{white}{Storing Foods}}  \tn
% Row 0
\SetRowColor{LightBackground}
Fridge Temp & The best temperature for a refrigerator is between 0°C and 4°C. This temp slows the growth of bacteria, keeping food fresh and safe to eat. \tn 
% Row Count 8 (+ 8)
% Row 1
\SetRowColor{white}
Freezer Temp & The best temperature for a freezer is -18°C or lower. This temp helps prevent the growth of bacteria and keep food fresh and safe to eat for a long period of time. \tn 
% Row Count 17 (+ 9)
% Row 2
\SetRowColor{LightBackground}
Danger Zone & The danger zone is the temperature range between 4°C and 60°C, in which bacteria can grow rapidly. Food that is kept in this temperature range for more than 2 hours is at a high risk of contamination. \tn 
% Row Count 28 (+ 11)
% Row 3
\SetRowColor{white}
{\bf{Foods \{\{nobreak\}\} in the Danger Zone}} & Food that is kept in the danger zone for more than 2 hours is at a high risk of contamination and should be discarded to prevent foodborne illness. \tn 
% Row Count 36 (+ 8)
\hhline{>{\arrayrulecolor{DarkBackground}}--}
\end{tabularx}
\par\addvspace{1.3em}

\begin{tabularx}{5.377cm}{x{1.44333 cm} x{3.53367 cm} }
\SetRowColor{DarkBackground}
\mymulticolumn{2}{x{5.377cm}}{\bf\textcolor{white}{At the Grocery Store}}  \tn
% Row 0
\SetRowColor{LightBackground}
Damaged packages & Do not to buy food in damaged packages/containers as it may have been contaminated by bacteria. Food in damaged packages may also indicate improper storage or transport, leading to reduced quality and safety. \tn 
% Row Count 8 (+ 8)
% Row 1
\SetRowColor{white}
Seperate Foods & When shopping, separate raw and ready-to-eat foods to avoid cross-contamination. Keeping raw foods in separate bags or containers and storing them separately from ready-to-eat foods can help reduce the risk of foodborne illness. \tn 
% Row Count 17 (+ 9)
% Row 2
\SetRowColor{LightBackground}
Frozen Foods & Purchase frozen foods at the end of your shopping trip to minimize their exposure to the danger zone temp range (4°C to 60°C). \tn 
% Row Count 22 (+ 5)
\hhline{>{\arrayrulecolor{DarkBackground}}--}
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\begin{tabularx}{5.377cm}{x{1.84149 cm} x{3.13551 cm} }
\SetRowColor{DarkBackground}
\mymulticolumn{2}{x{5.377cm}}{\bf\textcolor{white}{FoodBorne Illnesses}}  \tn
% Row 0
\SetRowColor{LightBackground}
Botulism & A serious and potentially fatal illness caused by the consumption of food contaminated with a toxin produced by the bacterium Clostridium botulinum. \tn 
% Row Count 6 (+ 6)
% Row 1
\SetRowColor{white}
Salmonella & A type of bacteria that can cause foodborne illness, with symptoms including fever, diarrhea, abdominal cramps, and vomiting. \tn 
% Row Count 11 (+ 5)
% Row 2
\SetRowColor{LightBackground}
E. Coli & A type of bacteria that can cause foodborne illness, often resulting in symptoms such as abdominal cramps, diarrhea, and vomiting. \tn 
% Row Count 17 (+ 6)
% Row 3
\SetRowColor{white}
Listeriosis & A serious illness caused by the bacteria Listeria monocytogenes, which can be found in contaminated food, and can lead to symptoms such as fever and muscle aches. \tn 
% Row Count 24 (+ 7)
% Row 4
\SetRowColor{LightBackground}
Clostridium Perfringens & A type of bacteria that can cause foodborne illness, often resulting in symptoms such as abdominal cramps and diarrhea. \tn 
% Row Count 29 (+ 5)
\hhline{>{\arrayrulecolor{DarkBackground}}--}
\end{tabularx}
\par\addvspace{1.3em}

\begin{tabularx}{5.377cm}{x{1.84149 cm} x{3.13551 cm} }
\SetRowColor{DarkBackground}
\mymulticolumn{2}{x{5.377cm}}{\bf\textcolor{white}{Preventing Foodborne Illnesses}}  \tn
% Row 0
\SetRowColor{LightBackground}
Botulism & Keeping food at safe temperatures, properly canning low-acid foods, avoiding cross-contamination, and refrigerating or discarding leftovers promptly. \tn 
% Row Count 6 (+ 6)
% Row 1
\SetRowColor{white}
Salmonella & Washing hands and surfaces often, thoroughly cooking raw meat and poultry, avoiding cross-contamination, and refrigerating or discarding perishable food items within a safe time frame. Also, avoiding raw or undercooked eggs, raw milk, and certain types of raw fish can also reduce the risk of salmonella. \tn 
% Row Count 19 (+ 13)
% Row 2
\SetRowColor{LightBackground}
E. Coli & Washing hands thoroughly, avoiding cross-contamination, and cooking meat and poultry to a safe temperature. Also,  avoid eating raw or undercooked ground beef and unpasteurized dairy products, which can also be causes of E. coli. \tn 
% Row Count 29 (+ 10)
% Row 3
\SetRowColor{white}
Listeriosis & Washing raw produce, properly storing and cooking raw meat, and avoiding cross-contamination. Avoid eating unpasteurized dairy products and refrigerated smoked seafood, which can also be causes of Listeriosis. \tn 
% Row Count 38 (+ 9)
\end{tabularx}
\par\addvspace{1.3em}

\vfill
\columnbreak
\begin{tabularx}{5.377cm}{x{1.84149 cm} x{3.13551 cm} }
\SetRowColor{DarkBackground}
\mymulticolumn{2}{x{5.377cm}}{\bf\textcolor{white}{Preventing Foodborne Illnesses (cont)}}  \tn
% Row 4
\SetRowColor{LightBackground}
Clostridium Perfringens & Properly store and reheat food, especially large portions, at safe temperatures to slow the growth of the bacteria. Avoid keeping hot foods in the danger zone for too long. \tn 
% Row Count 7 (+ 7)
\hhline{>{\arrayrulecolor{DarkBackground}}--}
\end{tabularx}
\par\addvspace{1.3em}


% That's all folks
\end{multicols*}

\end{document}