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Food Safety in The Home

Most foodborne illnesses result from improper food handling and preparation by individuals. The document outlines the four main principles of food safety - clean, separate, cook, and chill. It provides specific guidelines for each principle, such as washing hands and surfaces regularly, keeping raw and cooked foods separated, using a food thermometer to ensure proper cooking temperatures are reached, and refrigerating foods promptly to avoid bacterial growth. Following these four principles can help prevent food poisoning.

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48 views2 pages

Food Safety in The Home

Most foodborne illnesses result from improper food handling and preparation by individuals. The document outlines the four main principles of food safety - clean, separate, cook, and chill. It provides specific guidelines for each principle, such as washing hands and surfaces regularly, keeping raw and cooked foods separated, using a food thermometer to ensure proper cooking temperatures are reached, and refrigerating foods promptly to avoid bacterial growth. Following these four principles can help prevent food poisoning.

Uploaded by

katariamanoj
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Food Safety in the Home

Most foodborne illnesses (up to 97%) result from the way individual consumers store or prepare food.

Safe food handling


You can help prevent food poisoning by making sure you follow the four principles of food safety: clean, separate, cook and chill.

CLEAN

Wash your hands for at least 20 seconds with soap and warm water before and after handling food. Thoroughly clean and sanitize countertops, cutting boards, utensils and dishes after each use. Do this with hot soapy water or a bleach sanitizer.

SEPARATE

Bacteria can be carried in raw meat juices, so keep raw food away from other food. Place raw meat, poultry and seafood in containers on the bottom shelf of the refrigerator. Use separate equipment and utensils such as knives and cutting boards for handling raw foods. Clean and then sanitize counter tops, cutting boards and utensils with a mild bleach solution before and after food preparation.

BLEACH SANITIZER Combine 5 ml (1 tsp) of bleach with 750 ml (3 cups) of water. After cleaning, spray sanitizer on the surfaces and let stand briefly. Rinse with plenty of clean water, and air dry or use clean towels.

COOK

Keep hot foods at or above 60C (140F). Bring sauces, soups and gravy to a boil when you reheat them. Stir or rotate the food in the microwave halfway through the cooking time to eliminate any cold spots.

Use a digital food thermometer to make sure cooked foods reach safe temperatures. (See chart.) You cant tell by looking.

CHILL

Bacteria can grow in the danger zone between 4C and 60C (40F to 140F). Do not keep food in the danger zone for longer than two hours. Refrigeration at or below 4C (40F) slows down most bacterial growth, while freezing at or below 18C (0F) can stop bacteria growth completely. Refrigeration and freezing wont kill bacteria. Only proper cooking kills bacteria. Food Beef, veal and lamb (pieces and whole cuts) - medium-rare Beef, veal and lamb (pieces and whole cuts) - medium Beef, veal and lamb (pieces and whole cuts) - well done Pork (pieces and whole cuts) Poultry (e.g. chicken, turkey, duck) - pieces Poultry whole Ground meat and meat mixtures (e.g. burgers, sausages, meatballs, meatloaf, casseroles) - beef, veal, lamb and pork Ground meat and meat mixtures - poultry Egg dishes Others (hot dogs, stuffing and leftovers) Temperature 63C (145F) 71C (160F) 77C (170F) 71C (160F) 74C (165F) 85C (185F) 71C (160F) 74C (165F) 74C (165F) 74C (165F)

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