on Keeping Food Safe
The object of food safety is to limit one or more of the
factors that bacteria thrive on. Bacteria are naturally present in the environment,
but food handling errors made during preparation and cooking allow them to multiply
into large enough numbers to cause illness. To control the bacteria that may
be present, follow these food safety rules.
- Practice safe food handling procedures.
- Keep hands, utensils and cutting boards clean at all
- Keep juices from raw foods away from cooked foods.
- Cook or serve food as soon as possible after removing
it from storage.
- Serve hot foods HOT, and cold foods COLD.
- Never leave leftovers or other perishable food unrefrigerated
for more than two hours.
- Refrigerate leftover food in shallow, covered containers
immediately after a meal.
Potentially dangerous foods
What foods are potentially dangerous food safety-wise? Perishable foods provide
good conditions for the growth of bacteria at room temperature or warmer. They
- Poultry, raw, or cooked.
- Meat, including ham and cold cuts.
- Gravy and broths.
- Foods containing eggs, raw, or cooked.
- Salads made from eggs, meat, chicken, or fish.
- Creamed foods.
- Puddings, custard.
- Cream filled pies, puffs, or cakes.
- Cooked vegetables.
Any of the above foods in the following forms are perishable
- Dried and rehydrated.
- Frozen and thawed.
- Canned and opened.
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