Top 10 Food Handling Tips
You can't see, taste or smell them. They're sneaky little critters, and they can spread throughout the kitchen and get onto cutting boards, utensils, countertops, and food. They're foodborne bacteria-and if eaten, they can cause foodborne illness. So on your mark, get set, go . . . CLEAN!
1. CLEAN: Wash hands and surfaces often.
Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom, changing diapers and handling pets.
2. 2-Hour Rule
Refrigerate or freeze perishables, prepared food and leftovers within 2 hours. Do not leave them sitting out at room temperature.
3. Thaw Law.
Always thaw food in the refrigerator. Never defrost food at room temperature on the countertop.
4. Temperature's Rising
Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause foodborne illness. Use a food thermometer to measure the internal temperature of cooked foods. Refer to the Heat It Up chart for the safe internal temperatures.
5. Cutting Edge Clean
Wash cutting boards and knives with hot soapy water after food preparation, especially after cutting raw meat, poultry or seafood. Sanitize cutting boards and counters with a dilute bleach solution - Add 2/3 cup bleach to a gallon of water; put in a spray bottle for easy use.
6. SEPARATE: Don't cross-contaminate.
Never place food on the same plate or cutting board that previously held raw meat, poultry or seafood unless the cutting board has been thoroughly washed.
Use visual signs of doneness when a thermometer is not used:
. Steam rises from food
. Clear juices run from meat and poultry, not pink
. Pork, veal and poultry are white inside, not pink or red
. Shellfish is opaque and fish flakes easily with a fork
. Egg yolks are firm, not runny, and egg whites are opaque
8. Bottom Line
Store raw meat, poultry and seafood tightly wrapped on the bottom shelf of the refrigerator. This prevents the raw juices from dripping on other food.
9. Mindful Marinating
Always marinate food in the refrigerator, not on the countertop. Discard leftover marinades that have been used with raw meat, poultry or seafood.
10. Towel Turnover
Replace and wash dish towels and sponges often to prevent the spread of harmful bacteria throughout the kitchen. Use paper towels to dry washed hands after handling raw foods.