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Safe Food Handling Tips

1. Wash your hands with soap and water as hot as you can stand it for at least 30 seconds before serving food and after:
   
   
   1. Using the Bathroom
   2. Petting Animals
   3. Coughing or sneezing into your hand
   4. Blowing your nose or smoking
   5. Each food preparation or serving function
   
   
2. Change utensils, gloves, and dishes when changing functions. Especially from handling or preparing raw or fresh foods to serving fresh or cooked foods.
   
   
   1. Serve grilled food on a clean plate, not one that held raw meat, poultry or fish.
   2. Ensure utensils used to prepare raw foods are sanitized prior to using on cooked foods. This includes cutting boards, prep knives and prep utensils.
   
   
3. Sanitize the food preparation area. Use 1 tablespoon chlorine bleach in 1 gallon warm water (75 F). Use paper towels during prep, serving and clean up.
   
   
4. Avoid Cross-Contamination:
   
   
   1. Have one person serve.
   2. Keep unused foods, condiments, marinades, sauces and drinks separate from leftover foods.
   3. Do not serve or store foods in unsanitary containers.
   4. Do not store any food in laboratory refrigerators or freezers.
   5. Keep long hair under control. Wear a hairnet or tie your hair back.
   6. Do not have sick volunteers serving or preparing food. Send them home.
   
   
5. Maintain safe temperatures for potentially hazardous foods or don’t serve them.
   
   
   1. Keep hot foods hot (140° F or above) Use warm plates or trays.
   2. Keep cold foods cold (41° F or below). Use ice chests or other cooling devices to keep food cold.
   3. Campus Catering department offers a service to assist groups to comply with food temperature requirements. Contact Catering Services for more information.
   4. Don’t serve raw or partially cooked meat, poultry, fish and eggs.
   
   
6. Never leave hot food out over 2 hours and cold food over 4 hours.
   
   
7. Throw away potentially hazardous foods that are out of safe temperature ranges longer than 2 hours. Potentially hazardous foods (PHF) include:
   
   
   1. Raw and cooked high protein foods such as meats, poultry, fish, dairy and milk products.
   2. Cooked high carbohydrate foods such as pasta, beans, rice, potatoes, soups and sauces.
   3. Other PHF includes warm iced tea from bacteria found in tealeaves.
   
   
8. Serve low protein, dry high carbohydrate and high acidity foods that are not potentially hazardous. These foods include:
   
   
   1. Tortilla Chips
   2. Nuts
   3. Prepackaged salads and vegetable
   
   
9. Leftovers? When in doubt toss it out. Refrigerate and freeze leftovers promptly in small containers.
   
   
10. Immediately after the event, seal all food garbage in plastic garbage bags and dispose of the bags in a dumpster.
    
    

4/6/01

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