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Keep These Food Safety Rules in Mind

  • Keep hot foods HOT! (Keep food at 139 °F or above). Maintain proper holding temperatures of 139 °F or above.
  • Keep cold foods COLD! (Refrigerate or chill food at 40 °F or below)
  • Keep frozen food in a freezer at 0 °F or lower.
  • Be sure thermometers are available and use them properly.
  • Cook potentially hazardous foods to proper internal temperatures. Use a meat thermometer.
  • Do not partially cook food one day and complete cooking the next day.
  • Prepare sandwiches and salads with a minimum amount of handling. Follow local health regulations for using disposable plastic gloves.
  • Promptly refrigerate or freeze leftovers. Divide large quantities into smaller containers or use shallow pans, and cover loosely for quick cooling. Once cooled, tightly cover and date leftovers.
  • Reheat leftovers to at least 165 °F.
  • Thaw poultry and meat in a refrigerator and not on counters. Refreeze only if ice crystals are still present.
  • Do not let perishable food remain at room temperature between 40 °F and 139 °F any longer than possible.
  • Keep meals and milk not being served at the time in the refrigerator or cooler at a   temperature of 40 °F or below.  Hot meals should be in a warming unit or insulated box at a holding temperature of 139 °F or more.
  • Empty garbage cans daily.  They should be kept tightly covered and thoroughly cleaned. Use plastic or paper liners.
  • Remember that you cannot determine food safety by sight, taste, odor, or smell. If there is any doubt, throw the food away.
  • Follow instructions exactly on how to use and clean kitchen equipment.
  • Train food service employees on the safe use of all types of equipment and on personal hygiene.
  • Keep a fire extinguisher and first-aid kit handy and instruct all personnel in their use.