8
FOOD SAFETY
CAUTION! It is important to follow the “Food Safety” guidelines outlined in this manual. For the
most up to date instruction visit the USDA website.
There are basic rules to follow when handling food. cook
They are
COOK, SEPARATE, CLEAN,
and
CHILL
.
COOK
It's crucial to cook food to a safe internal temperature to destroy bacteria that is present. The
safety of hamburgers and other foods made with ground meat has been receiving a lot of
attention lately, and with good reason. When meat is ground, the bacteria present on the surface
is mixed throughout the ground mixture. If this ground meat is not cooked to at least 160°F to
165°F (71°C to 74°C), bacteria will not be destroyed and there’s a good chance you will get sick.
Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E. coli on the inside,
so they can be served more rare. Still, any beef cut should be cooked to an internal temperature of
at least 145°F (63°C) (medium rare). The safe temperature for poultry is 180°F (82°C) and solid cuts
of pork should be cooked to 160°F (71°C). Eggs should be thoroughly cooked too. If you are making
a meringue or other recipe that uses uncooked eggs, buy specially pasteurized eggs or use
prepared meringue powder.
SEPARATE
Foods that will be eaten uncooked and foods that will be cooked before eating MUST ALWAYS be)
separated. Cross-contamination occurs when raw meats or eggs come in contact with foods tha
will be eaten uncooked. This is a major source of food poisoning. Always double-wrap raw meats,
and place them on the lowest shelf in the refrigerator so there is no way juices can drip onto fresh
produce. Then use the raw meats within 1-2 days of purchase, or freeze for longer storage. Defros'
frozen meats in the refrigerator, not on the counter.
When grilling or cooking raw meats or fish, make sure to place the cooked meat on a clean platter.
Don’t use the same platter you used to carry the food out to the grill. Wash the utensils used in
grilling after the food is turned for the last time on the grill, as well as spatulas and spoons used for
stir-frying or turning meat as it cooks.
Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with soap
and water, or using a pre-moistened antibacterial towelette is absolutely necessary after you have
touched raw meat or raw eggs. Not washing hands and surfaces while cooking is a major cause of
cross-contamination.
CLEAN
Wash your hands and work surfaces frequently when you are cooking. Washing with soap and
warm water for at least 15 seconds, then dry with a paper towel.
CHILL
Chilling food is very important. The danger zone where bacteria multiply is between 40°F and
140°F (4°C and 6°C). Your refrigerator should be set to 40°F (4°C) or below; your freezer should be
O°F (-17°C) or below. Simple rule: serve hot foods hot, cold foods cold. Use chafing dishes or hot