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Safe Food Handling: Four Simple Steps

The document provides four simple steps for safe food handling: clean, separate, cook, and chill. It recommends cleaning surfaces and produce with soap and water, separating raw and cooked foods to prevent cross-contamination, cooking foods to proper internal temperatures to kill bacteria, and chilling and refrigerating foods promptly to avoid bacterial growth. Following these four steps can help keep food safely handled and prevent foodborne illness.

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syed zia ul hassan
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97 views6 pages

Safe Food Handling: Four Simple Steps

The document provides four simple steps for safe food handling: clean, separate, cook, and chill. It recommends cleaning surfaces and produce with soap and water, separating raw and cooked foods to prevent cross-contamination, cooking foods to proper internal temperatures to kill bacteria, and chilling and refrigerating foods promptly to avoid bacterial growth. Following these four steps can help keep food safely handled and prevent foodborne illness.

Uploaded by

syed zia ul hassan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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Safe Food Handling

Four Simple Steps


Clean

• Wash & Sanitise your hands with warm water and soap or at
least 20 seconds before and after handling food and after using
the bathroom,

• Wash your cutting boards, dishes, utensils, and counter tops


with hot soapy water after preparing each food item.

• Consider using paper towels to clean up kitchen surfaces.

• Rinse fresh fruits and vegetables under running tap water

• With canned goods, remember to clean lids before opening.


Separate
• Separate raw meat, poultry, seafood, and eggs from other foods in
your grocery shopping cart, grocery bags, and refrigerator.

• Use one cutting board for fresh produce and a separate one for raw
meat, poultry, and seafood.

• Never place cooked food on a plate that previously held raw meat,
poultry, seafood, or eggs unless the plate has been washed in hot,
soapy water.
Cook
• Color and texture are unreliable indicators of safety. Using a food
thermometer is the only way to ensure the safety of meat, poultry,
seafood, and egg products for all cooking methods. These foods
must be cooked to a safe minimum internal temperature to destroy
any harmful bacteria.

• Only use recipes in which eggs are cooked or heated thoroughly.

• When cooking in a microwave oven, cover food, stir, and rotate for
even cooking. Always check the internal temperature with a food
thermometer.

• Bring sauces, soups and gravy to a boil when reheating.


Chill
• Use an appliance thermometer to be sure the temperature is consistently
40° F or below and the freezer temperature is 0° F or below.

• Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables


within 2 hours of cooking or purchasing. Refrigerate within 1 hour if the
temperature outside is above 90° F.

• Never thaw food at room temperature, such as on the counter top. There
are three safe ways to defrost food: in the refrigerator, in cold water, and
in the microwave. Food thawed in cold water or in the microwave should
be cooked immediately.

• Always marinate food in the refrigerator.

• Divide large amounts of leftovers into shallow containers for quicker


cooling in the refrigerator.
Reference
• https://www.fda.gov/food/resourcesforyou/c
onsumers/ucm253954.htm

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