Food safety is a crucial aspect of any food handling career. In order to ensure the safety and well-being of consumers, strict guidelines and protocols must be followed when handling food. Whether you are a chef, line cook, food server, or any other profession that involves handling food, here are 5 food safety tips to keep in mind.

1. Proper Handwashing Techniques

One of the most basic yet important food safety tips is proper handwashing techniques. Hands should be washed with soap and warm water for at least 20 seconds before and after handling food. This helps to remove any potential bacteria or germs that may be on the hands. Make sure to wash your hands frequently, especially after handling raw meat, poultry, or seafood.

2. Separating Raw and Ready-to-Eat Foods

It is important to keep raw and ready-to-eat foods separate. Raw meat, poultry, and seafood can contain harmful bacteria that can contaminate other foods. Make sure to use separate cutting boards, utensils, and storage containers when handling raw and ready-to-eat foods. Additionally, raw meat, poultry, and seafood should be stored in sealed containers or bags to prevent any juices from leaking onto other foods.

3. Proper Cooking Temperatures

Cooking food to the right temperature is critical for food safety. Different types of food require different cooking temperatures to ensure that any harmful bacteria are killed. Use a food thermometer to check the internal temperature of meat, poultry, and seafood before serving. The USDA recommends the following cooking temperatures for different types of food:

• Beef, pork, veal, and lamb: 145°F for medium rare, 160°F for medium, and 165°F for well done
• Poultry (including ground): 165°F
• Fish and seafood: 145°F or until the flesh is opaque and flakes easily with a fork

4. Proper Storage and Refrigeration

Proper storage and refrigeration play a crucial role in food safety. Perishable foods should be refrigerated within two hours of being cooked or removed from the refrigerator. This helps to prevent the growth of harmful bacteria. Cold foods should be kept at a temperature of 40°F or below, while hot foods should be kept at a temperature of 140°F or above. Keep raw meats, poultry, and seafood on the bottom shelf of the refrigerator to prevent any juices from dripping onto other foods.

5. Cleaning and Sanitizing Surfaces and Equipment

Keeping surfaces and equipment clean and sanitized is essential for food safety. All surfaces that come into contact with food should be cleaned with hot, soapy water after each use. This includes cutting boards, countertops, and utensils. Sanitize surfaces and equipment with a solution of one teaspoon of bleach per gallon of water. Make sure to let the solution sit for at least one minute before wiping it off.

By following these 5 food safety tips, you can help prevent foodborne illnesses and ensure the safety and satisfaction of your customers. In addition to these tips, it is important to stay up-to-date on any food safety regulations and guidelines set by your local health department. Keep your knowledge and skills updated through training and continuous education in food safety. Remember, food safety is not just important for your customers’ well-being, but also for the success of your food handling career.