FOUR STEPS TO FOOD SAFETY

II. FOUR STEPS TO FOOD SAFETY Most foodborne illnesses are spread through improper food handling – from the consumer Four basic steps Clean Separate Cook Chill

Clean: Step #1 Sanitation – maintaining clean conditions to prevent disease and promote good health Wash hands for 20 seconds with soap and warm water before starting to work with food Wash hands after sneezing, coughing, bathroom, touching face, hair, unsanitary objects

Clean: Step #1 Clean under your fingernails Dry hands with paper towels Tie back long hair, avoid wearing loose sleeves Wear clean clothes and apron If you have an open soar wear gloves and wash hands often = staphylococcal bacteria (Staph)

Clean: Step #1 Don’t use hand sanitizer in placement of soap and hot water After handling raw meat, fish, poultry, eggs, wash hands before touching other foods Keep work area clean, wash used utensils, counters, etc. as you work Bacteria grows quickly in spills and on dirty utensils

Clean: Step #1 Wash tops of cans before opening them Thoroughly wash cutting boards, counters, utensils after each use. Clean counters and cutting boards with chlorine bleach solution to kill bacteria Wash dishes promptly, use hot soapy water Wash dishes in the following order: glasses, flatware, plates and bowls, pots and pans, then greasy utensils Rinse dishes in scalding water, dry with a clean dish towel

Clean: Step #1 Never store onions and potatoes under the kitchen sink Wash dishcloths in the washer and sponges in the dishwasher

Separate: Step #2 Cross-contamination: occurs when harmful bacteria from one food is transferred to another food Example: Juice from chicken drips onto clean lettuce in the refrigerator Use one spoon for tasting and one for stirring Do not lick your fingers to taste!!!

Separate: Step #2 Never use the same utensil, cutting board, or plate for both raw and cooked meat, poultry, fish, or eggs Never taste any food that looks or smells questionable

Cook: Step #3 Cook food to a safe internal temperature High temperatures kill bacteria (180 degrees F) Keep hot foods HOT, above 135 degrees F Cook cuts of meat to an internal temperature of 145 degrees F Ground meats internal temperature to 160 degrees F

Cook: Step #3 Whole poultry internal temperature 180 degrees F, Chicken breast internal temperature 170 degrees F Stuffing shouldn’t reach 165 degrees F Do NOT partially cook foods and then set them aside or refrigerate them to complete the cooking later Reheat leftovers to 165 degrees F and only reheat once

Chill: Step #4 Chilling foods promptly after buying or serving them will keep harmful bacteria from multiplying Keep cold foods COLD, below 41 degrees F Bacteria multiply fastest at temperatures between 41-135 degrees F

Chill: Step #4 Don’t allow food to sit out for more than 2 hours Refrigerate leftovers promptly, eat or freeze refrigerated leftovers within 3 days Refrigerator temperatures should be below 40 degrees or slightly below Freezer should be 0 degrees or below Thaw foods in refrigerator or in microwave, DO NOT THAW ON THE KITCHEN COUNTER

Chill: Step #4 Use shallow containers for refrigerator storage, so food reaches safe cool temperatures faster Do not refreeze foods, use defrosted foods promptly

Cooking for Special Occasions Cooking for large crowds or outdoors requires additional precautions to keep foods safe Keep hot foods hot and cold foods cold, use heated serving appliances and ice Large amounts of food take longer to heat and chill then small/average amounts

Cooking for Special Containers Divide food and place in small shallow containers = quicker heating and cooling Serve promptly, refrigerate immediately Prepare foods weeks in advance and freeze Picnic and BBQ foods in insulated containers Wrap raw meat, poultry, and fish carefully and use separate coolers for beverages than food Don’t put cooked meat on the same plate that held raw meat

Eating Safely When Eating Out Most foodborne illness cases reported each year occur in foodservice establishments State health departments inspect foodservice facilities regularly to ensure that guidelines are being met

Storing Food for Emergencies The American Red Cross recommends storing at least a 3 day supply of food and water for each family member Choose non-perishable foods that don’t require cooking Canned goods, dried fruits, beef jerky