Guidelines for Safe Food Handling

Sanitizing Solution

Use unscented chlorine bleach.

• To sanitize cutting boards, surfaces etc., mix one tablespoon (15ml) in four litres (3.5quarts) of water.
• To sanitize dishes, dishcloths, etc., mix one teaspoon (5ml) in four litres (3.5 quarts) of water.

Food Storage

• If repackaging foods, date and label them before putting them away.
• Always rotate stock (first in, first out).
• Label bulk food products with the date and product name.
• Avoid using products that are beyond the best before date.
• Store raw meats or poultry on a plate, or in a container, below the other items in your refrigerator so that blood cannot drip onto anything else.
• Store food separately from cleaning products and poisons so they cannot be accidentally mistaken. Avoid repackaging cleaning products and poisons to ensure they are identifiable.
• Always refrigerate foods such as meat, dairy products, shelled eggs, etc. If left unrefrigerated, these foods allow bacteria to grow rapidly.

Food Preparation

• Perform hand hygiene often and always before handling food, after handling raw foods or soiled utensils, equipment or garbage.
• Avoid cross-contamination by remembering to wash and sanitize (one tablespoon/15ml unscented chlorine bleach in four litres/3.5 quarts water) cutting boards, counter tops and utensils after each use, especially after meat and poultry.
• Ensure cutting boards have been sanitized (one tablespoon/15 ml unscented chlorine bleach in four litres/3.5 quarts water) if previously used by someone else.
• Use utensils or wash hands well when handling ready-to-eat foods.
• Do not use the same plate or utensils for raw meat and cooked meats.
• Wipe up spills immediately. Bacteria grow very quickly and spread.
• Defrost frozen foods in the refrigerator, microwave or under cold running water. Plan ahead so that you will not to have to thaw meat or poultry on the counter.
• Do not thaw and then refreeze meats. Defrost as described above, cook, and then refreeze.

Cooking and food service

• Keep hot foods hot (60°C/140°F or higher) and cold foods cold (4°C /40°F or lower).
• Use a meat thermometer to ensure meat is properly cooked.
• Cook or reheat all foods to a minimum of 74°C/165°F.
• Cook poultry to an internal temperature of 85°C/180°F.
• Ensure all ground meat and poultry are thoroughly cooked. Juices should run clear when the meat is cut.
• Prepare and cook foods as close to the meal time as possible.
• Avoid using raw eggs in ready-to-eat products such as Caesar salad and eggnog.

Leftovers

• Perform hand hygiene before handling leftovers. Ensure all utensils and surfaces are clean.
• Wrap leftovers and refrigerate immediately. Do not leave leftovers on the counter to cool.
• Divide large quantities of leftovers into small containers so they cool more quickly.
• Date leftovers before placing them in the refrigerator and then use or freeze them soon.

Remember: if in doubt, throw it out!

Facility maintenance and construction

• Floors, walls and ceilings should be non-absorbent, smooth and easily cleanable.
• Kitchen facilities should be washed daily to remove all visible dirt and debris.
• Walls, grease vents and equipment should be kept clean and regularly washed.
• Be alert for mice or insect infestations and take immediate action if evidence exists.

Equipment and utensils

• Utensils should be washed, rinsed and sanitized (one teaspoon/5 ml unscented chlorine bleach in four litres/3.5 quarts water) after each use.
• Counter tops and cutting boards should be washed and sanitized (one tablespoon/15ml unscented chlorine bleach in four litres/3.5 quarts water) after each use.
• Refrigerators should be an adequate size for the volume of food stored inside and should be monitored with a thermometer.
• Throw out worn or chipped cups, plates and utensils.
• Do not reuse single-service utensils such as plastic spoons and forks.
• Store wash cloths and table sponges during the day in a pail with sanitizing solution (one teaspoon/5 ml unscented chlorine bleach in four litres/3.5 quarts water).
• Garbage containers should be durable, easily cleanable and rodent-proof. They should be covered at all times when not in use.

Personnel

• Food handlers should not smoke while preparing or serving food.
• Use a clean utensil each time for food tasting (no double dipping).
• Do not prepare food if you have sores or cuts on your hands, have a respiratory illness or gastrointestinal illness (nausea, vomiting or diarrhea).
• Wear clean clothes and preferably wear a hair restraint (ex: a hair net).
• Avoid touching your mouth or nose or wiping your hands on dish towels or aprons.
• Perform hand hygiene:

– before and after eating;

– before and after cleaning a wound;

– before and after smoking;

– after handling raw food;

– after using the toilet or wiping nose;

– after contact with blood or body fluids/wastes;

– after handling soiled items or equipment (ex: after cleaning rooms or handling soiled linen); and

– after removing gloves.

Compiled from various sources