🌡️ Safe Cooking Temperatures
Cooking to the correct internal temperature is what kills harmful bacteria. Hot-holding temperature is at least 140 °F. How to measure:
- Select the correct type of food thermometer for the food you are cooking.
- Insert the thermometer into the thickest part of the food, away from bone, fat, or gristle.
- Check the temperature against the safe temperatures guide.
- If necessary, continue cooking until the safe temperature is reached.
- Clean and sanitize the thermometer before reusing.
🔪 Cross-Contamination Prevention
- Designate separate cutting boards, utensils, and surfaces for raw and cooked foods.
- Adopt a color-coded system for cutting boards and utensils.
- Always clean and sanitize them between uses, especially when switching from raw to cooked foods.
- Wash hands thoroughly with soap and warm water for at least 20 seconds before and after handling different types of foods.
🧼 Utensil and Surface Sanitization
- Prepare a sanitizing solution following the manufacturer's instructions or local health department guidelines.
- Submerge or spray utensils and cutting boards in the sanitizing solution.
- Wipe down surfaces with the sanitizing solution and allow them to air dry.
- Ensure staff are trained on sanitization procedures and the importance of regular sanitization.
🌨️ Thawing Food Safely
- Plan ahead and thaw food in the refrigerator, allowing 24 hours per 5 pounds of food.
- For quicker thawing, submerge food in a sealed plastic bag in cold water, changing the water every 30 minutes.
- For immediate thawing, use the microwave but cook the food immediately after.
- Never thaw food on the countertop as it can encourage bacterial growth.
🚫 Allergen Awareness
- Identify common allergens in your ingredients: peanuts, tree nuts, milk, eggs, fish, shellfish, soy, and wheat.
- Label allergen-containing ingredients clearly and store them separately from other foods.
- Train staff on allergen awareness, including how to handle and prepare allergen-containing foods safely.