Foodborne illnesses infect an estimated 48 million Americans each year. About 128,000 require hospitalization and 3,000 do not live to tell the tale.
This makes food safety extremely important. Make it a priority from storage to serving.
Read on to learn the dos and don'ts of safe food handling practices.
Food Storage
If you do not plan to cook the food right away after purchase, properly store it immediately. This reduces the likelihood that it will spoil.
Proper food storage hinders the growth of microbes. Some only make the food taste bad while others cause serious illness.
Keep your appliances at the appropriate temperatures for temperature control foods. Make sure storage spaces remain dry, as moisture encourages germ growth.
Separate raw meats from cooked foods. Do not set them on the top shelf. Store them in sealed containers at the bottom of your refrigerator so that juices can not drip onto other food.
Pack newer foods towards the back so older stuff in the front gets used first. Throw rotting items away.
Washing
Before you handle any food, wash your hands with soap and hot water. Improper hand sanitation causes 34% of foodborne illnesses, according to the CDC.
Wash fresh produce prior to use. This removes pesticides, germs, and debris from their surface.
Do not wash eggs, poultry, or meat. Your attempt at food safety would only put you more at risk for cross-contamination by getting germs in the sink and potentially on the countertops.
Thawing
When you pull frozen foods from the freezer, do not set them out on your countertop for the day. Bacteria present prior to freezing may multiply and spread onto the surface.
Don't thaw meat in hot water either. This will begin to cook it.
You can safely thaw meats in cool running water no higher than 70F for no longer than one hour, in a microwave but cook the food immediately, or in the refrigerator which is best. When thawing in the refrigerator, ensure liquids can not drip onto other foods causing cross-contamination.
Do not refreeze thawed food. As you thaw food the first time, present bacteria may multiply. Doing it again will create even more germs that may cause you to get sick.
Food Preparation
Always prepare foods on cleaned and sanitized surfaces. Prevent cross-contamination that can lead to illness or deadly allergic reactions by cleaning the surface and cookware thoroughly after each use.
Meats each need to reach a specific temperature while cooking because different foods carry unique types of bacteria. Use a calibrated cooking thermometer to make sure the food reaches a safe temperature before serving.
Safe Food Handling Practices Training
If you own a restaurant, do not allow your employees to handle food without training. Many people do not know important temperatures or food safety standards.
Food safety training educates your workers on the importance of safe practices and how to carry them out. While employees only need basic training, managers and trainers require more extensive education to keep everybody safe.
Make Safety a Priority
When you run a food business, make safe food handling practices your top priority and part of your food safety culture. If somebody gets sick from your product, then you can lose everything.
We can train your staff at every level. Check out our class schedule!