Food Preparation - Safety

Top Ten Safe Food Handling Tips

1. Wash hands before, during and after food preparation.
   
   
2. Clean and then sanitize countertops, cutting boards and utensils with a mild bleach solution (5ml/1 tsp. bleach per 750ml/3 cups water) before and after food preparation.
   
   
3. Cook to proper temperatures. You cannot tell if meat and poultry are done by the color of the meat or juices – using a digital food thermometer is the ONLY way to tell if your food has reached a high enough internal temperature to destroy harmful bacteria.
   
   
4. Marinate foods in the refrigerator. Marinade that has come into contact with raw food must be brought to a full, rolling boil for at least one minute before being used for basting or as a dipping sauce.
   
   
5. Do not put cooked food on the same platter that held raw meat or poultry.
   
   
6. Do not wash raw meat and poultry before cooking. Bacteria that may be present on the surface of the meat or poultry will be spread around the kitchen with washing. There is no need to wash these foods prior to cooking since cooking will kill any harmful bacteria on the surface.
   
   
7. Have two clearly marked cutting boards – one for raw meats and another one for cooked foods and washed produce. If you can't get two, scrub up your single cutting board and sanitize with bleach solution or wash in the dishwasher between uses.
   
   
8. Thaw frozen foods in the refrigerator or microwave, not on the countertop. Meat and poultry can also be thawed in its original wrap (sealed packaging) by immersing it in cold water that is changed every 30 minutes.
   
   
9. Refrigerate or freeze leftovers (including pizza) within two hours of being served.
   
   
10. Cool foods fast. Cool large quantities of warm food in several shallow containers – not one large container.