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Basics of Safe Food Handling
Bacteria that contaminate food
and cause foodborne
illnesses are everywhere.
Follow these four basic
safety tips to keep your food
safe.
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Wash hands and surfaces often.
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Don’t cross-contaminate.
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Keep foods out of the temperature
“Danger Zone.”
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Cook foods thoroughly.
KEEP HANDS AND SURFACES CLEAN
Bacteria like Staphylococci
are found on hair, skin,
mouth, nose and throat. A
cough or sneeze can
transmit thousands of
microorganisms that may
cause disease. The best
prevention is to keep
yourself and your kitchen
clean.
Keep Your Hands Clean:
Wash your hands!
Hands become the most
potentially dangerous when
seemingly innocent acts like
scratching the scalp,
running fingers through hair,
or touching a pimple
become the cause for
contaminating foods. Follow
the following steps to wash
your hands:
Step 1. Wet hands thoroughly
with warm water.
Step 2. Apply soap generously.
Step 3. Rub hands for at least
20 seconds.
Step 4. Scrub under nails with
a clean nailbrush.
Step 5. Rinse hands well with
warm water.
Step 6. Dry hands using a
clean paper towel.
Keep Counters and Equipment Clean:
Wash
counters and equipment with
soap and water
immediately after use.
Sanitize with a chlorine
solution of 1 teaspoon liquid
household bleach per
quart of water, especially
after contact with raw
meats.
Use a bleach solution to
sanitize the kitchen drain
and disposal as well. Food
particles get trapped and
the moist environment is ideal
for bacterial growth.
Dishes and other utensils
should be washed
immediately in hot, soapy
water and then air-dried,
or cleaned in an automatic
dishwasher.
Bacteria can live in kitchen
towels, sponges and
cloths. Wash kitchen towels
and cloths before
reusing them, or use paper
towels and throw them
away. Replace sponges every
few weeks.
Keep Cutting Boards Clean:
Use
plastic or glass
surfaces for cutting raw meat
and poultry. Wooden
cutting boards used
exclusively for raw meat and
poultry are acceptable but not
recommended.
Recent studies by the Food and
Drug Administra-
tion’s Center for Food Safety
and Applied Nutrition
found that microorganisms
become trapped in wood
surfaces and are difficult to
dislodge by rinsing.
Once trapped, bacteria survive
in a dormant stage
for long periods of time. The
next time the cutting
board is used, these bacteria
could contaminate
other foods, potentially
causing foodborne illness.
On the other hand, the study
found that microorga-
nisms are easily washed off
plastic surfaces.
USDA researchers studied how
easily bacteria can
be removed from cutting
boards. After they were
inoculated with bacteria, the
cutting boards were
cleaned in different ways. The
researchers found
that washing by all the
methods they used removed
virtually all the bacteria on
both types of boards, but
results were more reliable
with the plastic.
If using a wooden cutting
board, it is recommended
that a different board be used
for cutting other foods
such as produce and bread.
This will prevent bac-
teria from a meat or poultry
product from conta-
minating another food.
Wash All Cutting Boards Thoroughly:
To
keep all
cutting boards clean wash them
with hot, soapy
water after each use, then
rinse and air-dry or pat
dry with fresh paper towels.
Non-porous acrylic,
plastic or glass boards and
solid wood boards can be
washed in an automatic
dishwasher. Laminated
boards may crack and split.
Sanitize Cutting Boards
Occasionally:
Both
wooden and plastic cutting
boards can be sanitized
with a solution of 1 teaspoon
liquid chlorine bleach
per quart of water. Flood the
surface with the
bleach solution and allow it
to stand for several
minutes, then rinse and air
dry or pat dry with fresh
paper towels.
Replace Battered Cutting Boards:
Even plastic
boards wear out over time.
Once cutting boards
become excessively worn or
develop hard-to-clean
grooves, they should be
discarded
.
PREVENT CROSS-CONTAMINATION
Cross-contamination is the
transportation of
harmful substances to food by
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Hands that touch raw foods, such as
raw
meat, then touch food that
will not be
cooked, like salad
ingredients.
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Surfaces or cleaning cloths that
touch raw
foods, are not cleaned and
sanitized, then
touch ready-to-eat food.
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Raw
meat, raw poultry and raw seafood
that
touch or drip fluids on cooked
or ready-to-
eat foods.
KEEP FOODS OUT OF THE “DANGER
ZONE”
Safely Store Perishable Foods:
Refrigerate or
freeze foods that will spoil
at room temperature.
Keep your refrigerator between 34
°F
and 40
°F
and
your freezer temperature at or below
0
°F.
The
“Danger Zone” for most foods is
between 40
°F
and
140
°F.
Bacteria grow most rapidly in this
range of
temperatures, doubling in
number in as little as 20
minutes. Discard any
perishable food left out at
room temperature for more than
two hours. See the
table, “Recommended Times for
Refrigerator and
Freezer Storage” for specific
storage suggestions.
Safely Thaw Foods:
Thaw and marinate foods in
the refrigerator, never on the
counter. If thawed at
room temperature, bacteria can
grow in the outer
layers of the food before the
inside thaws. Proper
thawing is essential to
maintaining the safety, taste
and texture of frozen foods.
It affects the juiciness
of meats, the texture and
flavor of vegetables and
fruits, and moisture level of
baked goods.
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Thick meat cuts should be
thawed before
cooking to retain juiciness.
Cuts such as
chops, patties and steaks that
will be pre-
pared by flouring or breading
should be
thawed before baking.
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Broccoli, cauliflower and
greens are more
flavorful if partially thawed
before cooking.
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Thawing foods should be placed
in a shal-
low pan to catch drippings so
that other
refrigerated foods will not be
contaminated
with raw food juices.
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Never thaw foods at or above
room
temperature (except breads and
other baked
goods). Remember food spoilage
bacteria
multiply most rapidly at
temperatures
between 40 °F and 140 °F.
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Thaw frozen fruits, vegetables
or meat in the
refrigerator overnight, in a
sealed freezer
container. Foods may be thawed
more
quickly by immersing the
sealed freezer
container into cold water and
changing the
water frequently until food is
thawed. Foods
may also be thawed in the
microwave using
the defrost setting.
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If thawed in the microwave or
in cold water
in the sink, food must be
cooked immediate-
ly after thawing. DO NOT thaw
a food and
then refrigerate to cook
later.
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When you have defrosted food
for use, keep
in mind that thawed frozen
food is more
perishable than fresh food.
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Thawed foods that have been at
room
temperature for over two hours
should be
discarded.
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Foods thawed in the
refrigerator may be
refrozen IF they still contain
ice crystals.
Immediately remove only the
amount
needed from the freezer
container, remove
air, reseal and return
remaining food to the
freezer.
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Thawed meats and poultry kept
in the
refrigerator should be used
within two to
three days. Thawed seafood
kept in the
refrigerator should be used
within one to
two days.
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Thaw bread and baked goods at room
temperature in sealed freezer
containers or
original wrapping to avoid
moisture loss.
RECOMMENDED TIMES FOR
REFRIGERATOR
AND FREEZER FOOD STORAGE
FOOD
REFRIGERATOR
FREEZER
DAIRY
Fresh milk
5-7 days
*
Buttermilk
1-2 weeks
*
Canned milk (opened)
3-5days
*
Yogurt, cottage cheese
7 days
*
Hard cheese
6-12 weeks
6-12 months
Cheese spreads
3-4 weeks
*
Ice cream
*
2 months
EGGS
Fresh in shell
3 weeks
*
Hard-cooked
1 week
*
MEATS, FRESH
Beef roasts, steaks
3-5 days
6-12 months
Ground beef or stew
1-2 days
3-4 months
Pork roasts, chops
3-5 days
4-6 months
Sausage
1-2 days
1-2 months
Chicken or turkey
1-2 days
9-12 months
MEATS, COOKED
Smoked Sausage, whole ham
(fully cooked)
7 days
1-2 months
Ham slices (fully cooked)
3-4 days
1-2 months
Hotdogs, luncheon meats
(unopened)
2 weeks
1-2 months
Hotdogs, luncheon meats
(opened)
3-7 days
1-2 months
Leftover meat, cooked
3-4 days
2-3 months
Leftover gravy and meat broth
1-2 days
2-3 months
Leftover poultry, cooked
3-4 days
4-6 months
SEAFOOD
Fresh lean fish: cod,
flounder, trout,
1-2 days
4-6 months
haddock, halibut, pollack,
perch
Fresh fatty fish: mullet,
smelt, salmon,
1-2 days
2-3 months
mackerel, bluefish, tuna,
swordfish
Live crabs and lobster
same day purchased
*
Live mussels and clams
2-3 days
*
Live oysters
7-10 days
*
Freshly shucked oysters
5-7 days
3-4 months
Scallops, shrimp, shucked
mussels and clams
2-3 days
3-4 months
FRUITS AND VEGETABLES (FRESH)
Apples
1 month
8-12 months
Apricots, avocados, grapes,
peaches, pears, plums
3-5 days
8-12 months
Berries, cherries
2-3 days
8-12 months
Grapefruit, lemons, limes,
oranges
2 weeks
4-6 months
Pineapple
2-3 days
4-6 months
Beets, carrots
2 weeks
8-12 months
Beans, broccoli, greens, peas,
summer squash
3-5 days
8-12 months
Celery, cabbage, chilies,
lettuce, peppers, tomatoes
1 week
8-12 months
Mushrooms
1-2 days
8-12 months
PIES
Chiffon pie, pumpkin pie
1-2 days
1 month
Fruit pie
1-2 days
1 year
* Storage not recommended due
to safety or quality issues
Raw Food
Internal Temperature
Ground Products
Hamburger
160
°F
Beef, veal, lamb, pork
160
°F
Chicken, turkey
165
°F
Beef, Veal, Lamb
Roasts and Steaks
medium-rare
145
°F
medium
160
°F
well-done
170
°F
Pork
Chops, roasts, ribs
medium
160
°F
well-done
170
°F
Ham, fresh
160
°F
Sausage, fresh
160
°F
Poultry
Chicken, whole and pieces
180
°F
Duck
180
°F
Turkey (unstuffed)
180
°F
Whole
180
°F
Breast
170
°F
Dark meat
180
°F
Stuffing (cook separately)
165
°F
Eggs
Fried, poached
Yolk and white are firm
Casseroles
160
°F
Sauces, custards
160
°F
SOURCE:
USDA and FDA. Fight BAC!
URL http://www.fightbac.org/word/index.html
COOK FOODS THOROUGHLY
Using a thermometer is the
only reliable way to
ensure safety and to determine
the “doneness” of
meat and egg dishes. To be
safe, these foods must
be cooked to an internal
temperature high enough
to destroy any harmful
bacteria that may have
been in the food. Color
changes in meat are no
longer considered reliable
proof that all bacteria
have been destroyed. Use the
temperature chart to
determine if foods have been
cooked thoroughly.
SAFELY HANDLE LEFTOVERS
Divide large amounts of hot
leftovers directly into
small, shallow containers for
quick cooling, and
place directly in the
refrigerator. Discard food
that has been left standing at
room temperature for
more than two hours.
Date leftovers so they can be
used within a safe
time. Most foods remain safe
when refrigerated
for three to five days,
although ground meats and
meat gravies should be kept
for only one to two
days. If in doubt, throw it
out rather than risk a
foodborne illness. Never taste
food that looks or
smells strange to see if you
can still use it. Even a
small amount of contaminated
food can cause
illness.
SOURCES:
1. USDA (1994). Focus On:
Cutting Board Safety. URL http://
www.usda.gov/fsis/cutboard.htm
2. USDA and FDA.
Four Simple Steps to Fight BAC!
URL http://
www.fightbac.org/steps.html
3. Minch, D.L., Home
Storage of Foods Part I:
Refrigerator and
Freezer.
Rutgers Cooperative Extension. State
Univ. of N.J.
This information has been
reviewed and adapted for use in
South
Carolina by P.H. Schmutz, HGIC
Information Specialist and E.H.
Hoyle, Extension Food Safety
Specialist, Clemson University.
This information is supplied
with the understanding that no
discrimination is intended and
no endorsement by the Clemson
University Cooperative Service
is implied. All recommendations
Do not guess about food safety
because the health of your family
and friends is at stake. This
information is supplied with the
understanding that no discrimination
is intended and no endorsement by
this site, please contact a
professional to be certain on any
health related issues. |
