Health Department

Safe at Home Plate
Consumer Food Safety Tutorial

Hand Washing

Wash hands with soap and warm water with a lot of friction for at least 20 seconds, then dry with a single use towel after going to the restroom; before and after handling food, especially raw meats, poultry, fish, etc. Do not use a dishrag or cloth because you will recontaminate your hands.

Cleaning & Sanitizing (Disinfecting)
Work Surfaces and Utensils

•Clean kitchen counter tops, cutting boards and other utensils that come in contact with food with hot soapy water, rinse thoroughly, then sanitize using a mixture of one (1) tablespoon of bleach per one (1) gallon of water. Swab the surfaces with the solution with a clean towel or sponge.

•Keep sponges and dishcloths clean because when wet and dirty they may harbor bacteria and encourage bacterial growth.

•Proper cleaning and sanitizing will reduce the possibility of bacteria getting to a food. Also, when drying a utensil, use a single service towel or let the utensil air dry.

Food Storage

•Potentially hazardous foods such as beef, pork, poultry, egg products, tofu, seafood, fish, cooked rice and cut melons must be stored at 41°F or below or 140°F or above.

•All meats, poultry products should be stored on the bottom shelf of the refrigerator. Never store meats over ready to eat foods, such as salads, etc.

•Always use a thermometer to verify that the refrigerator temperature is 41°F or below.

•All foods should be wrapped or covered while in storage.

•Store large quantities of food in thin, shallow containers to insure rapid cooling.

•Store canned foods in a cool, clean, dry place. Avoid extreme heat or cold.

Preparation

•Hand washing can not be over emphasized. Wash hands thoroughly with warm water and soap using a lot of friction for approximately 20 seconds then dry off with a paper towel before handling food.

•Rinse vegetables thoroughly before preparation and consumption.

•Wash, rinse and sanitize all food contact surfaces between uses (items such as cutting boards, knives, etc.).

•Thaw food in the refrigerator, never at room temperature.

•If you use a microwave to thaw foods, cook immediately after it is thawed.

•When preparing salads such as potato salad, pre-chill all ingredients before mixing.

Cooking

•Cook food thoroughly. When bacteria are present, only thorough cooking will destroy them.

•Use a meat thermometer to determine if your foods have been cooked to a safe temperature.

•Be sure all foods listed below are cooked to the temperatures specified:

1. Poultry Products - 165.°F
2. Ground Beef - 160°F
3. Pork Products - 155°F
4. Prime Rib - 130°F
5. Beef Steak - 140°F

•All cold foods that are to be served hot must be reheated to 165°F internal temperature.

•When microwaving foods, use microwave safe containers. Cover, rotate, and allow for standing time, which contributes to thorough cooking.

•When removing food from the grill, put it on a clean plate. Do not put cooked food on the same plate that held the raw meat.

Left-over Food

•Clean and sanitize utensils that will come in contact with leftover food.

•Hands must be washed before handling leftovers.

•Leftovers that are to be refrigerated must be placed into shallow containers to facilitate quick cooling.

•Once the meal is finished, refrigerate leftovers immediately; do not leave foods out at room temperature.

•Reheat leftovers to an internal temperature of 165°F. Liquid products such as soups, etc. must be brought to a boil.
 

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