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FOUR STEPS TO FOOD SAFETY

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.

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FOUR STEPS TO FOOD SAFETY

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  1. FOUR STEPS TO FOOD SAFETY

  2. 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

  3. 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

  4. 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)

  5. 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

  6. 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

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

  8. 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!!!

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

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

  15. 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

  16. 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

  17. 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

  18. 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

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