Four Steps to Food Safety

Grace Geffre: Period 1



1. Clean

-The most effective way to stop the spread of disease is to was your hands

-You should wash your hands with hot soapy water for at least 20 seconds

-All fresh fruits and vegebtables should be washed

-You should not wash raw meat and poultry before using it

2. Seperate

-You should seperate foods such as raw meat and apples in your shopping cart

-Throw out cutting boards if they are worn or have groves

-Use different cutting boards to prevent cross contamination

-Never serve food on a plate that held raw meat unless it is washed first

3. Cook

-Cook foods to a safe temperature to kill microorganisims

-1 out of 4 hamburgers turn brown before it has been cooked to a safe internal temperature

-The only way to know if a food as reached a safe internal temperature is to use a food thermometer

-Different bacteria die at different temperatures

fish-145°F

pork-160°F

ground beef-160°F

egg dishes-160°F

turkey and chicken-165°F

leftovers-165°F

4. Chill

-Chill "perishable" foods promptlyand defrost foods properly

-Examples of perishable foods are dairy products, pasta, rice, cooked vegebtables, fresh and peeled/cut fruits and vegetables

-The Danger Zone is a temperature range where bacteria growss rapidly

The danger zone is 41 degrees-140 degrees

-The regrigerator should be set and less than 40°F

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