Food safety

Food safety

Food safety when buying foods

Purchase only food products in unopened, quality containers and check for a date indicating the products' freshness. Dusty cans or torn labels indicate old stock. The following conditions make a food package susceptible to bacterial contamination.
- Foods in punctured, or torn plastic, foil or paper packages.
- Bandly dented, bulging, leaking, or rusted canned foods.
- Cracked or broken eggs in an egg carton.
Make sure refrigerated foods are cold to the touch and frozen foods are rock solid. Purchase refrigerated and frozen foods last in the grocery store, then immediately transport home and store appropriately.

Food safety during food preparation

Cooking clean is the best way to make sure bacteria are not getting into the food being prepared. Bacteria are easily transmitted. Cooking clean means the cook, working space, equipment, utensils, and food is clean.

Tips to keep the cook clean:

Wash hands with soap and warm water before starting any food preparation. See the hand washing section for hand washing techniques.
Keep hands away from nose, hair, and mouth, because these are places where bacteria grow.
Tie back long hair to keep it out of the face and the food.
Do not sneeze or cough into food. Use a tissue and wash hands again.
Wear clean aprons or clothes so dirt does not come in contact with food.
Do not wipe dirty hands on an apron. Wash them to avoid spreading germs.

Tips to keep the work area, equipment, and utensils clean:

Wash utensils and cutting boards between each use.
Wash kitchen towels, sponges, and cloths often. Dirty ones spread dirt. Paper towels are convenient, sanitary, and allow easy cleanup.
Clean and wash food preparation areas (countertops and tables), utensils, and equipment after use. Use detergent and hot water; rinse in very hot water. A dishwasher sanitizes what it washes because the water is so hot.

Tips to keep the food clean:

Wash fresh fruits and vegetables under running water before using.
Wipe dirt from the tops of cans, boxes, and bottles before opening them. Dust or dirt can drop into the food or get onto the cook's hands.
Use a rubber spatula to scrape bowls and pots, not a finger or the side of your hand.

Please see the Time/temperature danger zone section for more on food safety during preparation and cooking.