|
Food
Preparation / Safety Guidelines
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.
|
