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TECHNIQUES
FOOD SAFETY
Basic Guidelines for Food Preparation
■
Always wash hands with warm water and soap for 20 seconds before and after handling food. Don't
cross-contaminate.
■
Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash
cutting board, utensils, and counter tops with hot, soapy water.
Serving and Holding Food
■
Hot food should be held at 140°F (60°C) or higher. Cold food should be held at 40°F (5°C) or lower. Never
thaw food at room temperature. There are four methods that can be used to safely thaw food:
REFRIGERATOR
Thaw in refrigerator or
cooler at 40°F (5°C) or
lower.
Cooking Guidelines
■
Food must be cooked to its recommended minimum internal temperature. Once that temperature is
reached, the food must be held at that temperature for a specific amount of time. Use a thermometer
with a probe to ensure food has reached the correct temperature.
■
Cooked foods should not be left out in the heat for more than an hour. Do not leave hot foods out of
refrigeration for more than two hours.
■
Defrost and marinade meats by refrigeration. Do not thaw meat at room temperature or on a counter
top. Bacteria can grow and multiply rapidly in warm, moist foods. Wash hands thoroughly with hot,
soapy water before starting any meal preparation and after handling fresh meat, fish and poultry.
MICROWAVE
Food must be cooked fully
immediately after thawing
in microwave.
RUNNING WATER
Submerge food under
running water that is 70°F
(21°C) or lower in a clean,
sanitized sink.
COOKING
Thaw food as part of
the cooking process.
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