Safe Food Handling

When handling food, you need to be food safe. Food safety is about properly handling, storing, cooking and reheating food to prevent contamination and foodborne illness.

Many foodborne illnesses can be prevented by following these safe food-handling practices: 

• Cook
• Clean
• Chill
• Separate

Clean

Micro-organisms can spread throughout the food preparation area and get on hands, cutting boards, knives and counter tops. Frequent cleaning can keep this from happening. Proper hand washing is one of the most important things you can do to prevent food borne illness. Proper cleaning of food items, food preparation utensils and surfaces are also key preventative activities.

Cook – Cook food to the appropriate temperature

A food thermometer must be used to measure the internal temperature of cooked foods. Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that causes illnesses.

Cook food properly:

• Partially cooking meat, poultry, seafood to reduce future cooking time is not recommended. If you must pre-prepare food for later time or the following day, always thoroughly cook food to its required final cooking temperature. Once cooked it can be properly cooled and stored.
• Bring sauces, soups and gravy to a boil when reheating.
• Use a probe thermometer to verify the internal temperature of the food you prepare.

Chill – Store food in the cold

Bacteria multiply fastest at temperatures between 4℃ (40℉) and 60℃ (140℉). This temperature range is known as the Danger Zone.

Many food borne illnesses are the result of time and temperature abuse.

Examples of time and temperature problems include the following:

• Improper internal temperature (whether hot held or cold held) of food when delivered. This is a very important step to monitor when food is catered to your centre;
• Inadequate cooking temperature;
• Improper thawing;
• Preparation of food items left at room temperature for extended periods of time;
• Inadequate holding of heat;
• Inadequate cooling;
• Inadequate reheating.

Food products which can support bacterial growth such as meat, poultry, fish, dairy products, gravies and custards are capable of supporting the growth of pathogenic organism. These kinds of food are called potentially hazardous food and must not be left in the Danger Zone more than 2 hours.

Discard potentially hazardous food immediately if you suspect the food has been left at room temperature more than 2 hours.

To keep foods out of the Danger Zone:

• Set the fridge temperature to less than 4℃. Keep a fridge thermometer in every fridge to routinely monitor the temperature. This includes fridges in infant rooms that are used to store baby bottles and baby food.
• Record the fridge and freezer temperatures on a daily basis and keep the temperature logs for a minimum of one year.
• Never defrost food at room temperature. Thawing is to be done under proper refrigeration or cold running water. A microwave may also be used, however food which is thawed using this method must be immediately cooked.
• Large cuts of meat (e.g. whole bird, roasts, etc) which are to be cooled must be broken down in to small portions and stored in shallow dishes so they can be chilled quickly.

If your centre is serving food provided by a catering service, ensure the food is received either properly cold held at 4℃ (40℉) or lower or properly hot held at 60℃ (140℉). Food is to be maintained at the proper temperature until it is served. Check the temperature with an accurate thermometer and record in a log book.

Separate – Store raw meat separately

Keep raw meat, poultry, seafood and their juices separate from cooked and ready to eat food during storage and preparation. Food items which are generally safe can become contaminated because they have come in contact with a surface, utensil, hand or piece of equipment which is contaminated. This is an indirect contamination known a cross contamination.

Some examples of surfaces, utensils and equipment which may cause cross contamination are:

• cutting boards
• slicers
• mixers
• grinders
• knives
• tongs
• general serving utensils
• food preparation tables
• testing thermometers

Minimize cross contamination:

• Prevent raw meat juices from dripping onto other foods in the fridge by storing them near the bottom of the fridge.
• Place washed produce in a clean, food grade container with a lid.
• Keep foods covered.
• Ensure ready to eat foods are stored above and well away from raw meats and unwashed produce.
• Use separate utensils and cutting boards for raw foods and cooked food items.
• Ensure all utensils, equipment and food contact surfaces are cleaned and disinfected after every use.

Prevent pests

Proper food storage practices and garbage handling will help to prevent rodent and insect infestations.

How to Prevent Pests

• Screen all doors and windows and maintain in good repair.
• Fill holes with steel wool or caulking especially around pipes and drains.
• Rotate food stocks regularly to prevent insect infestations.
• Inspect all foods when they are delivered to your centre. Do not accept any products if you see insects.
• Clean all food spills immediately.
• Store food products in insect and rodent-proof containers.
• Store garbage away from the building in bins that are not accessible.
• Use poisons or traps as little as possible and with care to prevent injury.

Watch for Signs of Pest Problem

• Watch for empty egg cases, dead cockroaches, droppings, and musty odour.
• Chewing marks on cupboards or baseboards in areas where you store food.
• Chewing marks on food packaging.
• Feces (droppings) in cupboards, drawers or other areas of the centre.

If an infestation occurs, hire a licensed pest control operator to eliminate the problem. Arrange for service at a time when children are not present.

If Poisonous Bait is Needed

• It must only be used and handled by a licensed pest control company.
• It must only be used outside of the food premise.
• It must be placed in secure covered bait traps.