Food Handling and Preparation

We face two major sanitation problems when handling and preparing food. The first is cross-contamination, discussed above.

The second problem is that, while we are working on it, food is usually at a temperature between 41°F and 135°F(5°C to 57°C), or in the Food Danger Zone. The lag phase of bacteria growth helps us a little but, to be safe, we must keep foods out of the danger zone whenever possible.

1. Start with clean, wholesome foods from reputable purveyors. Whenever applicable, buy government-inspected dairy and egg products.
2. Handle foods as little as possible. Use tongs, spatulas, or other utensils instead of hands when practicable.
3. Use clean, sanitized equipment and worktables.
4. Clean and sanitize cutting surfaces and equipment after handling raw foods and before working on another food.
5. Clean as you go. Don’t wait until the end of the workday.
6. Wash raw fruits thoroughly.
7. When bringing foods out of refrigeration, do not bring out more than you can process in 1 hour.
8. Keep foods covered unless in immediate use.
9. Limit the time foods spend in the Food Danger Zone.
10. Taste foods properly. Using a ladle or other serving implement, transfer a small amount of the food to a small dish. Then taste this sample using a clean spoon. After tasting, do not use the dish and spoon again. Send them to the warewashing station or, if using disposables, discard them.
11. Don’t mix leftovers with freshly prepared foods.
12. Cool and chill foods quickly and correctly, as explained in the following guidelines. Chill custards, cream fillings, and other hazardous foods as quickly as possible by pouring them into shallow, sanitized pans, covering them, and refrigerating. Do not stack the pans.