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Tips from the Industry Council on Food Safety
Food safety is the most important ingredient in today's
kitchen. Most food-related illnesses can be prevented if you follow proper
handling and preparation procedures. The following information is courtesy
of the Industry Council on Food Safety, a coalition formed by the National
Restaurant Association, committed to food safety education.
RECIPE FOR SAFE FOOD PREPARATION
- Personal hygiene
- Wash hands with hot soapy water before and after handling
food.
- Avoid handling food when ill, or if you have cuts or
sores on your hands.
- Avoid cross-contamination
- Separate raw meat, poultry and seafood from other food
in your grocery shopping cart.
- Store raw meat, poultry and seafood on the bottom shelf
of the refrigerator to prevent juices from dripping.
- Wash cutting boards and knives before and after food
preparation, and especially after preparing raw meat, poultry and seafood.
- Never place cooked food on a plate which previously
held raw meat, poultry or seafood.
- Time and temperature rules
- Refrigerate or freeze perishables, prepared food and
leftovers within two hours.
- Never defrost (or marinate) food on the kitchen counter;
use the refrigerator, cold water or microwave method.
- Cook food to the proper internal temperature; check
for doneness with a thermometer.
SERVING LEFTOVERS & CARRY-OUT FOOD
Two-hour rule
- Whether hot or cold, refrigerate or freeze prepared
food within two hours.
Prepare to chill
- Since bacteria grow at warm temperatures, hot food
should be cooled as quickly as possible.
Before refrigerating or freezing
- Slice large cuts of meat and poultry, such as roasts
and turkey, and store in serving-size packets.
- Store large quantities of thick food such as stew and
chili in several small containers.
- Place container of steaming hot food in a bowl of ice
for 15 minutes.
Expiration date
- Label wrapped leftovers with the current date; eat
or freeze within three to four days. Check the refrigerator weekly;
discard old food.
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