News and Views
Tips for reducing the spread of foodborne germs
Foodborne illnesses can be life-threatening and can be transmitted quite easily. However, by following these safety tips, you can ensure food safety and prevent foodborne illness at your facility.
Safe steps in food handling, cooking and storage are essential to preventing foodborne illness. You typically cannot see, smell or taste harmful bacteria that have the potential to cause illness. Keep food safe in every step of preparation.
- Wash hands and surfaces often.
- Separate foods to avoid cross-contamination.
- Cook foods to the proper temperatures.
- Refrigerate and store leftovers promptly.
Food Handling Guidelines
- Refrigerate or freeze all perishable food items. The refrigerator should be set at 4° C or less and the freezer set at -18° C or less. Check the temperatures with a thermometer designated for these appliances.
- Always thaw food in the refrigerator or under cold water, never sitting out at room temperature.
- Wash chopping boards and cooking utensils immediately with soap and hot water after contact with raw meats to prevent bacterial contamination.
- Do not leave perishable foods sitting out for more than two hours.
- If room temperature is above 32° C, do not leave foods out for more than one hour.
- If food is cooked, but will not be served for more than two hours, keep it in the oven at 60 °C and cover with foil.
- Discard tinned foods that are dented, seeping or bulging.
- Do not use food if packaging is torn or open.
- Poultry and meat is only good in the refrigerator for one to two days.
- Keep seafood in the refrigerator or freezer until right before use.
- Throw out foods with any sign of mould growth.
- Never store food near cleaning products or chemicals.
- Store condiments such as ketchup and mayonnaise in the refrigerator after opening.