Food Handling Safety

Food Handling Safety

Food safety refers to the handling, preparation, and storage of food in such a way that the food is free from toxins, germs, pesticides, physical contaminants, and other pathogens. Mishandled food can be a very good medium for the growth of bacteria, which can cause diseases and other health hazards. Good food safety practices will help to prevent the transmission of these food-borne diseases and ailments. Food safety is a shared responsibility that involves almost everybody, ranging from the producers of the food to the consumers. Food handling safety is especially important for the consumers, since they are the ones who will be ingesting the food.

 

Here are some essential food safety tips:

 

Shopping

  • When buying fruits and vegetables, always ensure that they are fresh.
  • Always check the expiry date of ready-made foodstuffs to ensure that they are still good for consumption.
  • Never buy any drink or canned foodstuff with a broken seal.
  • When purchasing packaged meat or poultry, make sure that the package is not torn.
  • Always choose refrigerated products as they are less likely to be contaminated by bacteria.
  • Never eat any fruit without washing.

 

Storage

  • Store non-perishable food in a cool, clean, and dry place.
  • Discard expired or rotten food immediately.
  • Refrigerate perishable food as soon as possible, preferably within two hours after purchase.
  • Deep freeze or cook poultry, fish, and meat within 2 days.
  • When freezing meat, always wrap it with a foil to maintain its quality and freshness.
  • Make sure that the refrigerator’s temperature is ideal for the preservation of food.
  • Always store the perishables in a different place from the non-perishables.
  • Get rid of damaged and leaking food cans.

 

Preparation

  • Wash your hands with soap and water before and after handling food.
  • Always separate foodstuffs. Do not cross-contaminate raw food with other food.
  • Wash cutting boards with hot soapy water after use.
  • Sanitize cutting boards and other utensils by using a solution of liquid chlorine and a gallon of water.
  • Marinate poultry or meat in a covered dish before cooking.
  • Never prepare stale food.


Thawing

  • Cook food immediately after thawing in the microwave to prevent growth of bacteria.
  • When thawing in water, make sure that the food is wrapped in a leak-proof plastic bag.
  • Change the thawing water after every 30 minutes.
  • When thawing in the refrigerator, make sure that food juices do not contaminate other foods.
  •  Never refreeze food after thawing unless it is already cooked. This is for the purpose of preserving taste and quality.

 

Cooking

  • Never overcook food, so that its nutrients will be preserved.
  • Always cook pork cuts at 160°F.
  • Beef, lamb steaks, and roasts can be cooked at 145°F.
  • When doing outdoor cooking, ensure that the food is protected from dust and other contaminants.
  • Always wear protective clothing such as aprons and gloves when cooking.

 

Serving

  • Always serve food when it is still hot.
  • Make sure that the serving utensils are clean.
  • When serving cold food such as cold salads, make sure the food is held at 40°F.
  • Perishable food should not be left unattended for more than 2 hours.
  • Do not serve more than enough food.

 

Leftovers

  • Always store leftovers by refrigerating.
  • Use cooked leftovers within four days.
  • Discard any inconsumable leftovers.
  • Do not mix leftovers with fresh food.
  • Discard any contaminated leftovers.

 

Refreezing

  • Food thawed in the refrigerator can be refrozen.
  • Do not refreeze spoiled food.
  • It is advisable to cook thawed food before refreezing.
  • Do not refreeze contaminated food.
  • Always wrap thawed food before refreezing.

 

For further information on food handling safety, please refer to the following links:

 

 

 

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