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Food Safety
Grocery Shopping
- Pick up refrigerated & frozen items at the end of your shop
- Check the expiration date on milk & meat products
- Avoid buying fruit with bruises or broken skin – that’s how bacteria gets in!
- Open the egg carton to make sure they’re not cracked
- Double bag meat to avoid cross-contamination from juice drippings
Preparing Foods
- Practice proper hand-washing
- Wet hands with water
- Use soap & work up a good lather
- SCRUB for 15 SECONDS
- Make sure you scrub…
- Backs of your hands
- Between your fingers (TIP: interlace them while scrubbing)
- Under your nails (TIPS: run them against pal of opposite hand while scrubbing)
- Rinse off soap
- Turn off taps with elbows, arms, or paper towel (especially in public facilities)
- Dry hands completely
- Help with raw meats, poultry, fish, & egg products
- Thaw frozen food in fridge or microwave – NOT at room temperature
- Cook thawed meat immediately
- Use separate utensils AND dishes for cooking & serving
- Cook meat until it’s no longer pink & juices run clear
- When cooking, broiling, and grilling meats in your stove or microwave – turn once mid-way through cooking
- Help with fruits & vegetables
- Wash with plain water to remove pesticide residue or dirt
- Remove outer leave of leafy greens
- Cut away bruised parts before eating
- Throw them away if they appear rotten
Storing Foods
- Freeze or cook raw meat, poultry, and fish within 2 days of buying
- Store eggs in carton on shelf – NOT on door
- Keep meats in separate clear plastic bags in fridge
- Leftovers
- Throw away leftovers sitting at room temperature for more than 1 hour
- Eat leftovers within 3-5 days – unless you freeze them!
- Reheat soups & sauces to rolling boil
- Let very hot items stop steaming then put in fridge – no need to let them cool completely
Cleaning Up
- Wash cutting boards separately in hot soapy water then let air dry
- Use separate cutting boards - 1 for raw meat, poultry, and fish – 1 for fruits & vegetables – 1 for breads
- Use dishrags over sponges
- Wash team towels & dishrags often – at least 1x per week
- Wash kitchen counters with soap & hot water
- Never use dish towels to wipe meat juice from your hands
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