Which of the following is an example of proper food handling?

According to the Centers for Disease Control and Prevention (CDC), around 48 million Americans get sick from foodborne illnesses each year. A key strategy to prevent this is to adopt proper food handling practices, such as preventing cross-contamination and using a meat thermometer to ensure food is cooked to a safe internal temperature.

Quick Summary

This guide details multiple examples of proper food handling, focusing on the core principles of safe food preparation, including preventing cross-contamination, maintaining correct temperatures, and practicing good personal and kitchen hygiene.

Key Points

• Prevent Cross-Contamination: Use separate cutting boards for raw meats and produce, and store raw foods on the bottom shelf of the refrigerator.

• Control Temperature: Keep cold foods below 40°F (4°C) and hot foods above 140°F (60°C) to prevent bacterial growth.

• Cook Thoroughly: Use a food thermometer to ensure meats, poultry, and egg dishes reach a safe minimum internal temperature to kill pathogens.

• Practice Good Hygiene: Wash hands with soap and water for at least 20 seconds before and after handling food.

• Store Food Correctly: Refrigerate perishable items within two hours and follow the 'First-In, First-Out' (FIFO) rule for stock rotation.

• Thaw Food Safely: Never thaw frozen food on the kitchen counter; use the refrigerator, microwave, or cold water instead.

Examples of Proper Food Handling

Proper food handling involves a variety of safety measures, from the moment you purchase food to the moment you serve it. The most common cause of foodborne illness is improper food handling, so understanding the basics is crucial for anyone preparing meals. Proper techniques, such as using separate cutting boards for raw and ready-to-eat foods, are essential to prevent cross-contamination.

Preventing Cross-Contamination

Cross-contamination is the transfer of harmful bacteria from one food item to another, especially from raw foods to cooked or ready-to-eat items. Preventing it is one of the most important aspects of safe food handling. This process begins during grocery shopping and continues throughout preparation and storage.

• Use separate cutting boards: Designate one cutting board, often color-coded, for raw meat, poultry, and seafood, and a different one for fresh produce, bread, and other ready-to-eat foods.
• Keep raw foods separate: When shopping and storing groceries, keep raw meat, poultry, seafood, and eggs separate from other items to prevent their juices from leaking onto and contaminating other food.
• Never wash raw meat: Washing raw meat or poultry is a common myth that can actually spread bacteria around your sink and kitchen surfaces via splashes. Proper cooking will kill any harmful bacteria.
• Clean and sanitize surfaces: Wash cutting boards, utensils, and countertops with hot, soapy water after preparing each food item, especially after handling raw meat.

Controlling Food Temperatures

Bacteria multiply rapidly in the 'temperature danger zone' between 40°F (4°C) and 140°F (60°C). Proper temperature control is critical to keeping food safe.

• Chill food promptly: Refrigerate perishable food within two hours of cooking or purchasing. If the ambient temperature is above 90°F (32°C), refrigerate within one hour.
• Cook to safe internal temperatures: A food thermometer is the only way to ensure meat, poultry, and egg dishes are cooked to a temperature high enough to kill harmful bacteria. Poultry, for example, should be cooked to an internal temperature of 165°F (74°C).
• Thaw food safely: Never thaw food at room temperature. The three safe ways to thaw food are in the refrigerator, in cold water (changing the water every 30 minutes), or in the microwave.

Practicing Good Personal Hygiene

Poor personal hygiene is a significant contributor to foodborne illness. Simple habits can make a huge difference.

• Wash your hands thoroughly: Wash your hands with warm water and soap for at least 20 seconds before and after handling food, after using the bathroom, and after touching pets.
• Wear clean clothing: Start food preparation with clean clothing or an apron to avoid transferring bacteria from your clothes to your food.
• Avoid handling food when sick: If you have symptoms of a gastrointestinal illness, do not prepare food for others to prevent spreading bacteria.

Proper Food Storage

Storing food correctly ensures it stays safe and fresh for as long as possible. This includes both refrigerator and pantry items.

• Store raw meat on the bottom shelf: Place raw meat, poultry, and seafood in sealed containers on the bottom shelf of your refrigerator to prevent juices from dripping onto and contaminating ready-to-eat foods.
• Use airtight containers: Store dry goods and leftovers in airtight containers to prevent moisture and insects from getting in.
• Follow the 'First-In, First-Out' (FIFO) rule: Use older items before new ones to minimize waste and ensure food is used within its best-before or use-by date.

Proper vs. Improper Food Handling: A Comparison

Aspect	Proper Food Handling	Improper Food Handling
Cross-Contamination	Using separate, color-coded cutting boards for raw meat and produce.	Using the same cutting board for raw chicken and then for vegetables without washing it.
Temperature Control	Refrigerating leftovers within two hours of cooking.	Leaving cooked food on the counter to cool for an extended period.
Hygiene	Washing hands with soap and water for 20 seconds before starting food prep.	Handling food after using the toilet or touching pets without washing hands.
Thawing	Thawing frozen meat in the refrigerator overnight.	Thawing frozen meat on the kitchen counter at room temperature.
Storage	Storing raw chicken in a sealed container on the bottom shelf of the fridge.	Storing raw chicken on a top shelf where its juices can drip onto salad ingredients.

Conclusion

In summary, proper food handling is a multi-faceted approach centered on four key principles: clean, separate, cook, and chill. By consistently practicing these habits—such as washing your hands frequently, preventing cross-contamination between raw and cooked foods, ensuring food reaches safe internal temperatures, and promptly refrigerating perishable items—you can significantly reduce the risk of foodborne illness for yourself and others. Embracing these safety measures is a simple yet powerful way to protect public health and ensure that the food we prepare and consume is safe. For more information on food safety standards, consult the official guidelines from organizations like the FDA.(https://www.fda.gov/food/buy-store-serve-safe-food/safe-food-handling)

Resources

• FDA Safe Food Handling
• CDC About Four Steps to Food Safety

Frequently Asked Questions

What is the single best example of proper food handling?

The single best example of proper food handling is preventing cross-contamination by using separate, clean cutting boards and utensils for raw meat and for ready-to-eat foods like produce.

Why should you never wash raw chicken?

You should never wash raw chicken because it can splash harmful bacteria onto kitchen surfaces, utensils, and other foods. Only thorough cooking will kill the bacteria.

What is the temperature danger zone for food?

The temperature danger zone is the range between 40°F (4°C) and 140°F (60°C), where bacteria can multiply rapidly. Food should not be left in this zone for more than two hours.

What is the safe minimum internal temperature for cooking chicken?

The safe minimum internal temperature for cooking chicken is 165°F (74°C). A food thermometer should be used to ensure this temperature is reached.

Where should you store raw meat in the refrigerator?

Raw meat should be stored in a sealed container on the bottom shelf of the refrigerator. This prevents its juices from dripping onto and contaminating other foods below.

What are the safe methods for thawing frozen food?

The three safe methods for thawing frozen food are: in the refrigerator, in cold water (changing the water frequently), or in the microwave.

How often should you wash your hands during food preparation?

You should wash your hands for at least 20 seconds with warm water and soap before handling food, and again after touching raw meat, using the toilet, or handling pets.

Is it safe to leave leftovers out to cool overnight?

No, it is not safe to leave leftovers out overnight. Perishable food should be refrigerated within two hours to prevent the growth of harmful bacteria.