Recommended Steps

In order to prevent foodborne illness we recommend:

1. Thoroughly wash your hands, dishes, utensils, cutting boards,  and all other food contact surfaces.

2. Thoroughly cook all meat until juices run clean. Use a probe thermometer to take the internal temperature of food.

3. Keep all hot food above 60ºC (1
40ºF) and cold food below 4ºC (40ºF). The danger zone is the temperature range between 4ºC and 60ºC (40ºF and 140ºF).

4. Keep frozen food below -18
ºC (minus 0.4ºF). Food can be safely defrosted in the refrigerator, under running cold water or in the microwave. never defrost food on the counter.

5. Never use same cutting board or utensils for raw and cooked foods.

6. Cool cooked food quickly using shallow pans or an ice bath. Do not allow hazardous food to be in the danger zone longer than 4 hours.

7. Store cooked or ready to eat food above raw food or in a separate refrigerator to prevent cross-contamination.

8. Monitor your refrigerators closely. All refrigerators must have an easy to find accurate thermometer. The thermomer must be checked daily and internal temperature of the food must be below
4ºC (40ºF).

9. Heat leftovers and precooked food to at least 74
ºC (165ºF). Reheated food should be steaming and hot to the touch even when  you microwave.

10. Clean and sanitize garbage containers on a regular basis.

11. Label chemicals and pesticides and store them in a separate area away from food.

12. If you have to use curtains to divide areas, always use plastic curtains.

13. Cool prepared food rapidly in shallow pans. Use freezer or ice baths for rapid cooling, stir often and check internal temperature during cooling process and before food is stored away.

14. Cool prepared food in two steps:

Step 1
- From 60
ºC (140ºF) to below 20ºC (68ºF) should be done in 2 hours or less.

Step 2 - From 20ºC (68ºF) to below 4ºC (40ºF) should be done in 2 remaining 4 hours or less.

NOTE: The center point of beef stew cooked in a large stockpot and placed in a refrigerator to cool will need full week to cool to proper temperature
(below 4ºC or 40ºF).

15. Calibrate your termometers on regular basis. If you use ice water, reading should be 0
ºC. If you are using boiling water, reading should be 212ºF.

Related Links:

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Did You Know?
Bacteria (especially E. coli) may be used to replicate DNA in the form of a plasmid. This DNA is often chemically modified in vitro then inserted into bacteria to select for the desired traits and isolate the desired product from by-products of the reaction. After growing the bacteria and thereby replicating the DNA, the DNA may be further modified and inserted into other organisms. More...
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Bacteria grow best in the temperature range between 4ºC and 60ºC. Temperature below 4ºC, and temperature between 60ºC and 74ºC, will not kill bacteria, but it will not allow them to multiply enough times to cause an illness. In order to kill pathogenic bacteria you need temperatures above 74ºC. Temperature is the easiest factor to control in order to prevent bacterial growth.
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Bacterial intoxication will typically have shorter incubation period than infection (with sudden onset), which usually only lasts one day and fever is rarely present. More...
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Improperly handled food and equipment, poorly washed dishes and multi-service articles have potential to spread pathogenic bacteria and open the door for dangerous foodborne diseases. More... FREE Recipes