These are the easy steps in securing a safe handling of food for people to avoid illness and other issues of health brought on with food-borne bacteria. Proper food handling safety, storage and cooking are very essential for everyone, with or without a food handler permit, to ensure the safety of the food that they serve to people. For every person handling, processing or cooking food, they need to follow the simple CCSR’s of food handling safety:
· Clean – Hands, surfaces, utensils, and other kitchen instruments or equipment should always be washed before and after use.
· Cook – Food must be cooked properly on the recommended cooking temperatures for the various types of meat.
· Separate – To avoid contamination between food, always separate different types of food and meat properly when storing.
· Chill – Refrigerator and freezers must be set for the recommended temperatures for chilling, freezing, and refrigerating meat.
Purchasing:
Always make sure food is purchased on a reputable and well- known seller or establishment. Non-perishables should always be shopped first before heading out for perishable food such as meat, and it is recommended to purchase them frozen to keep them fresh until you arrive at your home for refrigerating or freezing on your refrigerator. Be on the lookout for tampered or leaking packaging of and never buy food that is past the “sell-by”, “use-by” and other expiration dates.
Storage:
Perishable food should be refrigerated in less than two hours upon purchase, and 1 hour when the general weather goes above 90 degrees F. Also, when placing the food on you’re the refrigerator for freezing, chilling or refrigerating, always check the temperatures of your freezer which recommended to be under 0 degrees F and refrigerator temperature is not to be higher than 40 degrees F. Ground meats, fresh poultry and other meats should be cooked within two days upon freezing. The wrapping of meat that is stored in your refrigerator should be secured and with no leaks to prevent contamination with other types of meat on that is stored. It is best to place different types of meat away from each other to avoid possible contamination.
Thawing:
To thaw frozen meat properly, people need to know that thawing should be done gradually. Not the process of bringing out the frozen pack of meat and leave it to thaw in room temperature, thawing it gradually means getting frozen meat from the freezer and chilling it or placing it down on the refrigerator for it to gradually thaw down in temperature.
