Food Safety

STORAGE:

• Store food 6 inches above floor to permit air circulation
• Always cover or seal food
• Keep storerooms cool (below 18 C) and dry

PREPARATION:

• Always wash hands before handling food and after bathroom use
• Wash fruits and vegetables
• Tie back hair or wear a hairnet
• Do not chew gum
• Avoid wearing nail polish
• Careful with cross contamination – do not cut chicken and then vegetables with same knife or use the same cutting board
• Do not use raw eggs – eggnog, soft cooked eggs
• Make sure hamburger is well cooked
• HOT FOOD – heat to 60 C or higher
• COLD FOOD – keep below 4 C

THAWING:

• Thaw frozen foods in the fridge, in cold running water or in the microwave
• Do not thaw on counter top

LEFTOVERS:

• Cover and refrigerate in small containers immediately after meal time
• Let hot foods cool before sealing
• Do not re-use food that has been handled by children
• Reheat leftovers to 74 C or hotter for at least 15 seconds within 2 hours
• Hold at 60 C or above – preheat holding pot before placing food in it
• Use microwave safe dishes
• Do not re-heat foods more than once
• Do not mix leftovers with fresh foods

Food requiring special care in handling:

• Meats and poultry
• Dressings
• Whipped cream, milk, milk products
• Ham, wieners
• Fish, shellfish
• Gravy, sauces
• Salads
• Eggs
• Custards, puddings