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Food handling best practices

Mikhail Kuzi


Food handling practices refer to the proper techniques and procedures used to safely prepare, handle, store, and serve food. These practices are essential to prevent foodborne illnesses and ensure food safety. Below are comprehensive notes on best food handling practices:


 1. Personal Hygiene:

 Handwashing:

Wash hands thoroughly with soap and warm water for at least 20 seconds:

Before handling food

After handling raw food

After using the restroom

After handling garbage

Use hand sanitizer if soap and water are not available.

Keep fingernails short, clean, and free of nail polish.

Avoid touching face, hair, or any other body parts while handling food.

Personal Cleanliness:

Wear clean clothing, including an apron.

Tie back long hair.

Remove jewelry before handling food.

Do not work when sick, especially if suffering from vomiting, diarrhea, or any contagious illness.


2. Food Storage:

 Refrigeration:

Keep refrigerators at or below 40°F (4°C).

Refrigerate perishable food within two hours.

Label food with a date to ensure freshness.

Freezing:

Store food in airtight, moisture-proof, and freezer-safe containers or bags.

Freeze food at 0°F (-18°C) or lower.

Label and date items before freezing.

Dry Storage:

Store food in a cool, dry place away from direct sunlight.

Use sealed containers to prevent contamination and preserve freshness.

Follow FIFO (First In, First Out) to ensure older items are used first.


3. Food Preparation:

 Thawing:

Thaw frozen food in the refrigerator, under cold running water, or in the microwave.

Avoid thawing at room temperature to prevent bacterial growth.

Cross-contamination Prevention:

Use separate cutting boards for raw meat, poultry, seafood, and ready-to-eat food.

Clean and sanitize all utensils and surfaces that come into contact with raw food.

Wash hands after handling raw food and before touching other items.

Cooking:

Use a food thermometer to ensure food reaches the correct internal temperature:

Poultry: 165°F (74°C)

Ground meat: 160°F (71°C)

Beef, pork, lamb: 145°F (63°C) with a three-minute rest time

Fish: 145°F (63°C)

Reheat leftovers to 165°F (74°C) or until steaming hot.

Cleaning and Sanitizing:

Clean and sanitize all food contact surfaces, such as countertops, cutting boards, and utensils, before and after use.

Use a sanitizing solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water.

Change cleaning cloths and towels regularly to prevent cross-contamination.


4. Serving and Presentation:

 Temperature Control:

Keep hot food above 140°F (60°C) and cold food below 40°F (4°C).

Use chafing dishes, warming trays, or ice baths to maintain proper temperatures.

Avoiding Bare-Hand Contact:

Use utensils, gloves, or deli papers when handling ready-to-eat food.

Buffet and Self-Service:

Use sneeze guards to protect food from contamination.

Replace or stir food frequently to ensure freshness and proper temperature.

Monitor food regularly for signs of spoilage or contamination.


5. General Practices:

 Food Allergen Awareness:

Identify and label common allergens in all food items.

Prevent cross-contact by using separate utensils and preparation areas for allergen-free foods.

Waste Management:

Dispose of food waste promptly and properly to prevent pest infestation and odors.

Use designated trash containers for food and non-food items.

Training and Education:

Ensure all food handlers receive proper training in food safety and handling procedures.

Regularly update knowledge of food safety regulations and best practices.

Health Inspections:

Maintain cleanliness and adhere to food safety regulations to pass health inspections.

Correct any violations promptly to prevent foodborne illnesses and legal action.


6. Legal Requirements and Regulations:

 Food Safety Standards:

Follow local health department regulations and guidelines.

Comply with the Food Safety Modernization Act (FSMA) and Hazard Analysis and Critical Control Points (HACCP) principles.

Certifications:

Obtain necessary food handling certifications according to local and national regulations.

Renew certifications as required by law.

Conclusion:

 Adhering to best food handling practices is crucial in ensuring food safety and preventing foodborne illnesses. Proper personal hygiene, appropriate food storage, thorough food preparation, and safe serving techniques are all essential elements of these practices. Understanding and implementing these guidelines will not only prevent illness but also maintain the reputation and success of any food-related establishment. Regular training, education, and monitoring are essential to ensuring ongoing compliance with food safety regulations.

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