Are you using these safe food handling procedures?
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EmailSafe food handling procedures fall into four categories: temperature control, storage, preventing cross-contamination and preparation.
Safe food handling procedures fall into four categories: temperature control, storage, preventing cross-contamination and preparation. Related practices are outlined here with resources to provide assistance in changing current practices.
Temperature control
The United States Department of Agriculture and Michigan State University Extension recommend that food is held at the following temperatures:
- Always refrigerate perishable food within two hour – one hour when the temperature is above 90 degrees Fahrenheit.
- Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 degrees F or below and the freezer at 0 degrees F or below. Foods that are allowed to reach temperatures in the danger zone between 40 degrees F to 140 degrees F are at greater risk for bacterial growth, which can lead to a foodborne illness.
Storage of foods
All stored foods should be maintained at proper temperatures, covered, labeled and rotated. Proper storage reduces the chance of rodent or insect infestation. Use food-grade containers, these are containers that are intended for food. They should be easy to clean, airtight, smooth and durable. It is important to label foods and note the date of storage. The Food Keeper App can help you understand food and beverage storage. It will help you maximize the freshness and quality of items so you are able to keep items fresh longer than if they were not stored properly.
Preventing cross-contamination
Cross-contamination happens when fresh foods, utensils and hands come into contact with harmful bacteria. It occurs when juices from raw meat, poultry or fish are exposed to other raw or cooked foods. To help avoid this use separate cutting boards for meats, other raw foods and cooked foods. Color-coding the boards is a good way to keep foods separate. Keep food preparation areas and surfaces clean and sanitized.
Preparation
There are simple but important steps to follow when preparing food. Always wash hands with warm water and soap for 20 seconds before and after handling food. As previously mentioned don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, utensils and countertops with hot, soapy water. Cutting boards, utensils and countertops can be sanitized using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water. Remember to practice safe preparation of poultry to reduce the risk of illness from common bacteria that can cause foodborne illness like Salmonella and Campylobacter. Practice safe poultry handling at the store and at home.
Keep these food handling procedures in mind when handling food to keep your family and friends safe from foodborne illnesses.
