People dealing with compromised systems have a critical need to establish good hygiene and safety practices in their food preparation area. Establishing these practices will reduce or eliminate injuries and burns, and ensure that foods are handled and stored in safe, healthy ways.
There are already industry "best practices" for food preparation and handling safety, so we can adapt them to use in the home food preparation area.
Food Safety
Food Safety
The high temperatures used to cook food kill most of the food’s harmful bacteria. There is a minimum internal temperature that is the lowest temperature to which foods can be safely cooked. Microorganisms cannot be destroyed below this temperature. The minimum internal temperature is different for different food products, so it is important for you to learn the correct temperature for the foods you prepare.
Temperature Danger Zone
The Temperature Danger Zone for holding foods is 41°F to 135°F (5°C to 57°C).
Hot food should be thrown away after four hours if it is not held at 135°F (57°C) or above. If the temperature of food being held at 135°F (57°C) or above drops below 135°F (57°C), it should be reheated to at least 165°F (74°C). If the temperature drops below 135°F (57°C) again, the food should be thrown away.
| Food Product | Temperature | Duration |
| Pork, Ham, Bacon | 145°F (63°C) | 15 seconds |
| Poultry, Stuffed Meats and Pasta, Casseroles, Stuffings | 165°F (74°C) | 15 seconds |
| Roasts (beef and pork) | 145°F (63°C) | 4 minutes |
| Hamburger, Ground Pork, Sausages, Flaked Fish | 155°F (68°C) | 15 seconds |
| Steaks, Veal, Lamb | 145°F (63°C) | 15 seconds |
| Fish | 145°F (63°C) | 15 seconds |
| Eggs | 145°F (63°C) | 15 seconds |
Prep & Cooking
Preparation & Cooking
One of the points at which foods can become unsafe is food during preparation, the process of cooking and preparing foods to be eaten. You must cook certain foods, like poultry and meat, to specific internal temperatures for them to be safe to eat.
You must also keep food safe by preventing cross-contamination and microorganism growth.
Salads with cold proteins, like chicken salad, can be a perfect place for microorganisms to grow. Since raw and cooked foods are combined in these dishes, not all of the microorganisms will be killed by the heat of cooking.
Avoid contamination during food preparation by using utensils instead of your hands. Your hands carry bacteria, even if you wash with anti-bacterial soaps. Also, always make sure everything, including cutting boards and other surfaces, is clean and sanitary; and make it a point to keep foods covered whenever possible.
To help avoid cross-contamination, wash all fresh fruits and vegetables before you prepare them. Wash root vegetables and starches, such as potatoes, before and after you peel them.
Never prepare uncooked meats on the same surfaces that you use to prepare fruits and vegetables. Have different cutting boards for vegetables and proteins. Each type of food that you prepare has a different risk of contamination, and you should know the risks for the foods you prepare.
Hold Food Safely
Often, food is cooked, served, and consumed immediately; but sometime, foods must be prepared ahead of time. Sometime, these foods are held in various ways before serving. For example, you might prepare bean soup for a group lunch that will be served over an hour or two. The soup must held at the right temperature for safety.
Holding Guidelines
Food is at risk for microorganism growth during holding. These general guidelines can help you hold food safely:
- Keep foods covered to reduce the risk of contamination.
- Take the internal temperature of held food regularly. This should be done a minimum of every two hours.
- Hold cooked foods at 135°F (57°C) or above. If the temperature drops below 135°F (57°C), reheat the food to 165°F (74°C) for 15 seconds within two hours. Hold it again at 135°F (57°C). If the temperature drops below 135°F (57°C) for a second time, discard the food.
- Hold cold foods at 41°F (5°C) or below.
- Stir hot foods regularly.
- Do not warm up cold foods by placing them directly into a steam table. This can encourage bacteria to grow.
- Never mix a fresh batch of food with food that has been in holding. Discard food after it has been held for four hours.
- Do not store cold foods directly on ice. Put the food in a storage container and then set the container into the ice until the food and the ice are at the same level in the container.
Serve Food Safely
People are the main cause of cross-contamination in foods. When serving food, the chances of contamination are high and it is important to serve food so that it remains safe to consume.
Serving Guidelines
Everyone involved in preparing, cooking, or serving food should follow these guidelines:
- Never touch ready-to-eat food with your bare hands.
- Never touch the surfaces of glasses, plates, or utensils that will come into contact with food or beverages. Instead, hold dishes by the bottom or an edge; hold cups by their handles; hold glasses by the lower third of the glass; and hold forks, knives, and spoons by their handles.
- Never allow one plate of food to overlap onto another plate of food.
- Use scoops to pick up ice. Never use your hands. Store scoops separately from ice.
- Cleaning cloths should be used only for cleaning.
Thermometers
Food Thermometers
There are different types of thermometers used to check the temperatures of foods. The U.S. Food and Drug Administration (FDA) suggests these:
- Liquid-filled thermometers are best used for casseroles and soups. They can break. They cannot measure thin foods.
- Bimetal thermometers are best used for roasts, casseroles, and soups. Some are safe to use in the oven, and some are not. They do not measure thin foods well.
- Thermistor thermometers are best used for foods such as hamburger patties and pork chops. They can measure the temperature of thin foods.
- Thermocouple thermometers are best used for foods hamburger patties and pork chops. They take readings very quickly, and can easily measure thin foods.
- Infrared thermometers can measure temperature quickly and accurately.
To measure the internal temperature of cooked food, place the thermometer in the thickest part of the food. Take at least two readings in different places.
Do not insert the thermometer too close to bone since bone conducts heat quickly. This will give you a temperature reading error.
Thoroughly clean, sanitize, and air dry the thermometer after each use. This will help you avoid cross-contamination.
Cooling Foods
Cool Food Safely
Cooling food must be done safely, because improperly cooled foods allow harmful bacteria to grow. Cooling food quickly prevents bacterial growth.
According to the U.S. Centers for Disease Control and Prevention, food that was not cooled properly is the most common cause of all reported foodborne illnesses.
This is one technique you can use to cool food safely:
- Place food in a shallow pan.
- Place the pan of food into a large pan filled with ice. Do not stack more than one pan of food on top of the large pan of ice.
- Use a thermometer to check the internal temperature of the food often. Foods that have an internal temperature of 135°F (57°C) should drop to 70°F (21°C) within two hours and to 41°F (5°C) or below within four hours. Add ice as needed.
- When the chilled temperature has been reached, remove the pan of food from the pan of ice. Dry the bottom of the pan of food and place a lid on it.
- Label the pan of food with the date the food was prepared and its temperature at the time of storage.
- Place the pan on the top shelf of the refrigerator.
The FDA recommends a two-stage method to cool food safely.
- In the first stage, cooked foods are cooled down to 70°F (21°C) within two hours.
- In the second stage, cooked foods are cooled down below 41°F (5°C) within four hours.
This two-stage method takes six hours.
Some facilities use a one-stage, four-hour method.
- In the one-stage method, foods are cooled down below 41°F (5°C).
Refrigerators are not designed to cool hot foods. They are designed to hold cooled foods at cold temperatures. The denser a food is, the slower it will cool. Shallow, stainless steel pans allow food to cool quickly.
Reheating Foods
Reheat Foods Safely
Reheating cooked foods must be done carefully.
Foods must be reheated so that they keep a minimum internal temperature of 165°F (74°C) for 15 seconds.
Foods should be reheated within two hours of reaching 41°F (5°C).
If you add a previously cooked food to another food, such as tomato sauce to spaghetti, the whole mixture must be reheated to a minimum internal temperature of 165°F (74°C).
Storage Tips
Storage Tips
Storage is placing food in a location for later use and it is another point where improper handling can cause contamination. Always keep your storage areas clean and dry, and make sure the temperature in the storage areas is fairly constant and monitored.
Never store food in an unsanitary place, like near sewage or in a bathroom.
There are three types of storage: dry, refrigerated, and frozen. The type of storage used depends on the type of food being stored and its shelf life (the length of time it can still be considered "good to use").
Dry Storage
Dry Storage
Foods that have a long shelf life are placed in dry storage.
Flour, salt, dried beans, and canned foods are examples of items that should be kept in dry storage. The ideal, or perfect, temperature in a dry storage area is 50°F to 70°F (10°C to 21°C).
All food products in dry storage should be kept at least 6 inches off the floor and at least 6 inches away from the wall.
Clean and sanitize dry storage shelves and areas regularly.
Refrigerated Storage
Refrigerated Storage
Foods that need to be kept refrigerated should be stored at or below 41°F (5°C).
Clearly label and date all containers when they are first stored and use a "first in, first out" (FIFO) system to control your "inventory". In "first in, first out", food products that are the oldest are used before newer products. This way, all foods are as fresh as possible when they are used.
Cooked foods and raw foods must be stored separately to prevent cross-contamination. If prepared or cooked and raw foods must be stored on the same side or shelving unit, always store cooked foods above raw foods.
Frozen foods that are being thawed in the refrigerator should always be stored below prepared foods, making sure to leave room around foods for air to circulate.
NEVER place hot foods in the refrigerator to cool.
Frozen Storage
Frozen Storage
Store frozen foods at 0°F (18°C) or below.
Clearly label and date all containers when they are first stored.
Never put hot food into a freezer, because this will affect the temperature of the storage area and could cause foods in the freezer to thaw and falling into the temperature danger zone and remain there for too long.
Storage by Food Type
Storage by Food Type
Different foods are stored in different places and all foods should be stored properly to prevent contamination, spoilage, and the growth of harmful bacteria.
Seafood
Seafood
Fish and shellfish are very sensitive to temperature changes. If the proper temperature for seafood is not maintained, microorganisms will grow rapidly and you will know it. And so will your entire neighborhood.
Fresh, whole fish should be packed in ice at a temperature of 41°F (5°C) or lower. The fish should have bright, shiny skin, and the texture should be firm. The flesh should spring back when lightly depressed.
The FDA closely oversees the shipping of shellfish and shellfish should always be purchased from an health department seller.
Shucked shellfish, shellfish that have been removed from the shell, in containers of one-half gallon or less will have a "sell-by" date clearly marked on the label, while containers larger one-half gallon of shellfish will show the date the shellfish were shucked.
If you buy a container of live shellfish, you must write the date you got them on the container. This information can later be used to determine the source of possible contamination if illness occurs.
Fresh Meat and Poultry
Fresh Meat and Poultry
Government agencies inspect fresh meat and poultry to make sure it is free from disease and meat and poultry purchased should show the approved markings by the United States Department of Agriculture (USDA). Products that have been inspected have a seal of approval, and the USDA has strict quality standards and regulations that must be followed to earn these stamps.
Microorganisms can still grow on foods, even during processing, and these microorganisms can grow rapidly and contaminate the food. Processing simply means that food has been cleaned and prepared so that it can be cooked and eaten.
Look for these signs to make sure your meat and poultry are fresh:
| Temperature | The product should be delivered at 41°F (5°C) or below. |
| Color | Beef and lamb should be red; pork should be light pink. Poultry should not have a purple or green color. It should not have dark wing tips. |
| Odor | Meat and poultry should not have an offensive or sour odor. |
| Texture | Meat should not feel slimy. Poultry should not be sticky under the wings or around joints. |
| Packaging | Check for broken cartons, soiled wrappers, and leaks. |
Eggs
Eggs
Just like meat and poultry, eggs should be purchased from USDA-approved sources. Make sure the eggs you buy have the USDA inspection stamp or come from a trusted local supplier.
When you buy eggs, check them. Open the cartons and examine the eggs to insure there are none broken, visually spoiled, etc. Eggs should be clean, dry, and uncracked. Look at the dates on the ends of the cartons. Eggs should be relatively fresh.
Once home, store eggs immediately in a properly refrigerated storage area.
Dairy Products
Dairy Products
Purchase only pasteurized dairy products or whole products from a trusted local source. Pasteurization simply means to heat a product to high enough temperatures to kill any harmful bacteria. Unpasteurized products can contain harmful microorganisms that can cause illness.
Milk and milk products labeled Grade A are best used for cooking.
Dairy products, such as cheese, sour cream, yogurt, and butter, should be stored at 41°F (5°C) or below.
Refrigerated and Frozen Foods
Refrigerated and Frozen Foods
All refrigerated foods should be stored at 41°F (5°C) or below.
All frozen foods should be completely frozen.
Check to see that the product has not thawed and then been refrozen. The food may look discolored or dry, or ice crystals may be present. Another sign of thawing is liquid at the bottom of a product’s container.
Always closely inspect packages for damage.
Dry and Canned Goods
Dry and Canned Goods
Dry and canned goods have a longer shelf life than fresh meat, poultry, eggs, or fresh fruits and vegetables; but that does not mean you should not be concerned about food safety.
Follow these guidelines to store dried foods:
- Inspect packages for damage.
- Keep dried foods in tightly sealed containers.
- Keep containers in a dry place.
- Watch for signs of insects and rodents.
- Check regularly for signs of spoilage.
Pay careful attention to commercial canned goods for signs of potential contamination including bulges, leaks, dents, and rust.
Fresh Produce
Fresh Produce
Produce is all fresh fruits and vegetables.
The right temperature for storing fresh produce depends on the product. Always remember that fresh fruits and vegetables are perishable, and perishable products can spoil quickly, especially if they are not stored properly.
Follow these general guidelines to receive and store fresh produce:
- Do not wash produce before storing it, wash it just before preparing it. Excess water can cause mold and bacteria to grow.
- Handle produce with care because most fruits and vegetables bruise easily.
- Always check produce for insects and insect eggs.
- Always look for spoilage, such as mold, bruising, or wilting prior to preparing fresh fruits and vegetables.
Kitchen Sanitation
Kitchen Sanitation
Food related illnesses kill thousands of people each year and make many more people sick.
You must consider direct contamination and cross-contamination and practice proper sanitation techniques. "Sanitation" means healthy or clean and whole. Food preparation areas should follow healthy and sanitary "best practices".
Food can be directly contaminated or cross-contaminated:
You should know and recognize the different types of food hazards in your food preparation area. Any source of danger is a hazard, be it biological, chemical, or physical. Any of these hazards can result in contaminated, or dangerous, food.
Biological Hazards
Biological Hazards
Biological hazards come from microorganisms such as bacteria. Other types of biological hazards include viruses, parasites, and fungi. Certain plants and fish can also carry harmful toxins. A toxin is a harmful organism or substance. However, disease-causing microorganisms called pathogens cause the majority of foodborne illnesses.
Foodborne Illness
Microorganisms can grow in and on food when it is not handled properly. Other conditions that can lead to foodborne illness outbreaks are cross-contamination, poor personal hygiene, and food handler illness. For example, uncooked meats that are stored above cooked meats in the refrigerator can cause cross-contamination because the uncooked meat may drip onto the cooked meat.
Each year the number of incidents of food-borne illness grows. Children, the elderly, and pregnant women have the highest risk to catch a foodborne illness. People who are chronically ill or who have weakened immune systems also are at risk. The good news is, conditions that cause foodborne illness can be prevented.
If you follow safety "best practices" to help lower the threat of foodborne illness.
Bacteria
Bacteria
Tiny, single-celled microorganisms are called bacteria. Some forms of bacteria can make people very sick if they are eaten. People who have a bacterial illness may have symptoms such as nausea, abdominal pain, and vomiting. Other symptoms include dizziness, chills, and headache. Bacteria multiply very quickly under the right conditions. The acronym FATTOM can help you remember these conditions.
F=Food
Bacteria need food for energy to grow.
A=Acidity
Bacteria generally do not grow well in acidic environments.
T=Temperature
Bacteria can thrive in temperatures between 41°F (5°C) and 135°F (57°C). Some bacteria can survive freezing and cooking.
T=Time
Although some bacteria multiply more quickly than others, it does take time for them to grow.
O=Oxygen
Many bacteria need oxygen to live. However, some bacteria do not need oxygen to grow.
M=Moisture
Bacteria prefer foods that are high in protein and moisture.
Viruses
Viruses
Simple organisms that cause many food-related illnesses are called viruses. Viruses need a host, or another living cell, to grow. A host can be a person, animal, or plant. Once inside the host, the virus can multiply. Like bacteria, viruses can survive freezing and cooking. It is easy to transmit, or spread, viruses from person to person. They usually contaminate food when a foodservice worker uses poor hygiene. Poor hygiene may include sneezing on food or not washing your hands after going to the bathroom. Salads, sandwiches, milk, and other unheated foods are especially susceptible to viruses.
Parasites
Parasites
A parasite is an organism that must live in or on a host to survive. Parasites are larger than bacteria and viruses. Parasites are often found in poultry, fish, and meats. Some common parasites found in food include protozoa, roundworms, and flatworms.
Parasites can be eliminated from food by following proper cooking methods. Freezing the food product for a number of days also can destroy parasites. Poultry, fish, and meat should be cooked until the minimum internal temperature is reached. These foods, when uncooked, should not come into contact with other foods. Carefully check the food in several different spots to be sure that the safe temperature has been reached throughout the food. If the parasites are not eliminated, they can infect
anyone who eats the contaminated food.
Fungi
Fungi
Spore-producing organisms found in soil, plants, animals, water, and in the air are called fungi. Fungi also are naturally present in some foods. Some fungi can be large, such as mushrooms. Some fungi can be eaten, while others cannot. Eating some fungi can cause stomach problems, or even death.
Chemical Hazards
Chemical Hazards
Chemical hazards include cleaning supplies, pesticides, food additives, and metals.
To help prevent chemical accidents, Material Safety Data Sheets (MSDS) can be found online and copies can be downloaded and stored for reference if necessary.
A material safety data sheet is a form that shows information about a substance and how to use it safely.
Cleaning Products
Cleaning Products
Cleaning products include:
- Detergents - Used to clean walls, floors, prep surfaces, equipment, and utensils.
- Heavy-duty Detergents - Used to cut through grease.
- Hygiene Detergents - Used to clean, deodorize, and disinfect floors, walls, and table tops.
Degreasers
- Solvent Cleaners - Used on range hoods, oven doors, and backsplashes to remove grease.
- Abrasive Cleaners - Used to scrub off dirt or grime that can be difficult to remove, often on floors, pots, and pans to remove charred-on food.
- Acid Cleaners - Used to remove mineral deposits in equipment. Acid cleaners should not be used on aluminum as they can corrode the metal. Follow all directions and use caution when using acid cleaners.
To avoid possible contamination every cleaning product should be used and stored properly. Cleaning products should never be stored near food, and the cleaning product storage area should be kept neat and well organized to avoid confusion or spills.
Cleaning products should always be kept in their original labeled containers.
Confusing a cleaning product with a cooking ingredient can cause illness, or even death.
Read the labels to make sure you know how to use each product safely, follow the directions to dilute them properly if necessary. Labels also usually have antidotes for accidental swallowing, and signal words such as caution, warning, danger, and poison.
Kitchen Cleanliness
Kitchen Cleanliness
Keep the facilities clean and sanitary to help lower the risk of contamination. Cleaning means removing food and other dirt from surfaces, and you should always clean as you work. Do not wait until all the work is done before cleaning or sanitizing to reducing the number of microorganisms on the surface.
Cleaning and Sanitizing
Everything in your food preparation area should be kept clean and sanitary.
All pots, pans, dishes, and all food contact surfaces should be cleaned each time they are used. After using a work surface, clean and sanitize it before you use it to prepare something else. Clean and sanitize tools as soon as they are used to prevent contamination.
Use separate cutting boards and containers for each type of food to help prevent cross-contamination. Never use that same cutting board to cut raw meat or chicken and vegetables because raw meat and chicken are more likely to carry bacteria that can cause illness if transferred to foods that will be eaten raw. You should take extra care with these foods and be sure to sanitize all cutting boards thoroughly.
Kitchen tools and surfaces should be cleaned and sanitized with soapy hot water and a sanitizer. Pay attention to the warning labels on all products.
Industrial Cleaning
Industrial Cleaning
Here are some examples of industrial cleaning products.
Pesticides
There are many pesticides that are used in food storage and preparation areas to control pests like bugs or rats. If they are used carelessly or in large amounts, pesticides may contaminate food. Pesticides can make people who eat the contaminated food very sick or can cause death in large amounts.
Pesticides must be used according to directions. They should be stored away from food and in a locked or secure area.
Be sure all pesticides are labeled correctly and always kept in their original containers.
Empty pesticide containers should never be reused for any purpose.
Physical Hazards
Physical Hazards
Physical hazards are caused by particles, such as glass chips, metal shavings, hair, bits of wood, or other foreign matter, that could get into food.
Some physical hazards are found in food itself, such as bone shards or chips; however, most contamination occurs when proper safety and sanitation practices aren't followed during preparation. You should always be careful when you prepare, cook, and serve food.
Pest Management
Wherever there is food, there is the possibility of insects and rodents that can pose a serious threat to the safety of food. Flies, roaches, and mice, for example, can carry harmful bacteria and spread disease.
Once infested, it can be very difficult to get rid of pests, so it is very important to maintain an effective pest management program in your food preparation area.
Most pests need water, food, and shelter. Pests seek out damp, dark, and dirty places.
A clean and sanitary environment is not attractive to most pests.
Make sure garbage is disposed of quickly and in the appropriate containers.
To help keep pests out of storage areas:
- Keep storage areas clean, sanitary, and dry.
- Dispose of any garbage quickly.
- Keep food stored at least 6 in. (15 cm) off the floor and 6 in. (15 cm) away from walls.
- Remove as many items as possible from cardboard boxes before you store them.
- Maintain appropriate temperatures in storage areas.
You may become infested even if you carefully follow a good pest management program, so if you see signs of insects or rodents, call a professional exterminator.
