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 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