There are many opportunities to introduce harmful pathogens into our food supply. Whether it is from the raw plants or animals, or in packing, distribution, or marketing, the steps in the production cycle are all open for sources of contamination. In order to prevent illness, follow the four-step process of the Food Safety and Processing Continuum that will help prevent the risk of foodborne illness. The four steps are clean, separate, cook, and chill.
The first step in the food safety processing continuum is “Clean.” One of the most important steps to preventing illness is to keep yourself and the kitchen clean and follow proper sanitation practices. Sanitation means maintaining clean conditions to prevent disease and promote good health.
One of the biggest issues that plays a role in allowing pathogens to enter the food supply is cross-contamination. Cross-contamination occurs when harmful bacteria from one food are transferred from one surface or food to another food.
To keep yourself and the kitchen clean and avoid cross-contamination, follow these helpful tips.
Always wash your hands with warm soapy water for 20 seconds prior to preparing food, and clean surfaces that are used to prepare food regularly.
Wear clean clothes and a clean apron when working around food. Bacteria can accumulate on dirty clothes. Avoid loose sleeves, which can dip into foods.
Keep long hair tied back and avoid touching hair while you work.
Designate the kitchen as a nonsmoking area to keep ashes from falling into food.
Cover coughs and sneezes with a disposable tissue. Wash hands immediately.
Keep your work area clean. Wipe up spills as they happen.
Use paper towels to wipe up juices from raw meat and poultry. Then immediately wash the area on which the juices dripped.
Remove dirty utensils from your work area before proceeding to the next task. Bacteria grow quickly in spills and on dirty utensils.
Wash the tops of cans before opening them. Otherwise, dust and dirt could fall into food when you open the can.
Thoroughly wash cutting boards, counters, and utensils after each use. In addition, regularly sanitize counters and cutting boards with chlorine bleach solution to kill bacteria.
Wash dishes promptly, using hot water and detergent. Wash dishes in the following order: glasses and cups, flatware, plates and bowls, pots and pans, and greasy utensils. Rinse dishes with scalding water and allow them to air dry. If you must dry dishes, be sure to use a clean dishtowel.
Dispose of garbage properly and promptly. Frequent washing and air drying of garbage pails prevents odors and bacterial growth.
Never store any foods under the kitchen sink. Drainpipes can leak and damage the food.
Wash dishcloths and sponges daily. Between uses, rinse dishcloths and sponges well, wring thoroughly, and allow to air dry. This discourages bacteria from breeding on damp surfaces.
The second step in the food safety processing continuum is “Separate.” Keeping cooked and ready-to-eat foods separate from raw foods will avoid the risks of cross-contamination. In addition to the risk of foodborne illness, for many people with food allergies, cross-contamination can be deadly. Cross contact occurs when safe foods are contaminated with allergens, which can cause serious allergic reactions for people with food allergies.
Follow these guidelines to keep foods that may be contaminated separated from other foods.
Put raw poultry, meat, and seafood in separate plastic bags before placing them in your shopping cart.
Store raw poultry, meat, and seafood in containers to keep them separate from other foods in the refrigerator.
Do not wash raw meat or poultry. This can spread bacteria from these foods to other foods and surfaces.
Use one spoon for tasting and one for stirring. To taste, pour a little of the food from the stirring spoon onto the tasting spoon. Do not lick your fingers.
Use clean utensils and containers. Never use the same utensil, cutting board, or plate for both raw and cooked meat, poultry, fish, or eggs. Utensils can transfer bacteria from raw foods to cooked foods.
Never use a hand towel to wipe dishes. Dirty towels can transfer bacteria.
Keep pets and insects out of the kitchen. Do not feed pets in the kitchen or wash their dishes with your dishes. Remove leftover pet food and dispose of it promptly.
Never taste any food that looks or smells questionable. Dispose of it promptly.
Store nonperishables in tightly sealed containers to keep them fresh and free from insects and rodents.
Keep allergens separate from safe food items to prevent allergic reactions.
The third step in the food safety processing continuum is “Cook.” This refers to cooking foods to a safe internal temperature. Cooking everything using cooking temperature guidelines will kill harmful bacteria and pathogens.
Follow these guidelines to prevent illness when cooking foods.
Use a food thermometer to make sure the internal temperatures of foods have reached recommended safe levels.
Follow established temperature guidelines when preparing fish, egg dishes, and meats, such as beef, pork, poultry, and other meats from agricultural animals.
When serving hot foods, be sure to keep them hot—at or above 140°F (60°C).
Stuff raw poultry, meat, and fish just before baking. Stuffing should reach an internal temperature of at least 165°F (74°C).
Do not partially cook foods and then set them aside or refrigerate them to complete the cooking later.
Reheat leftovers to 165°F (74°C). When reheating sauces, soups, and gravies, make sure they come to a full boil.
Boil low-acid, home-canned foods for 10 to 20 minutes before tasting. Dispose of any bulging, leaking, or otherwise damaged container of food.
Use only clean, fresh, unbroken eggs for eggnog, custard, and other egg dishes. Modify recipes calling for uncooked or partially cooked eggs. Cook eggs until they are firm, not runny.
Do not eat raw cookie dough or taste partially cooked dishes containing meat, poultry, fish, or eggs.
The fourth and final step in the food safety processing continuum is “Chill.” This refers to proper storage of food after it has been bought or prepared. By leaving food out at room temperature, bacteria can grow more rapidly and cause illness.
Follow these guidelines for proper food storage.
Keep cold foods cold—at or below 40°F (4°C).
Bacteria multiply fastest at temperatures in the temperature danger zone. Recommendations advise consumers to limit the amount of time foods are between 40°F and 140°F (4°C and 60°C). Professionals in the food industry are trained to limit the amount of time foods spend between 41°F and 135°F (5°C and 57°C).
Refrigerate leftovers promptly. Eat or freeze refrigerated leftovers within three days.
Use a refrigerator thermometer to check the temperature of your refrigerator and freezer regularly. Refrigerator temperatures should be between 40°F (4°C) or just slightly below. Freezer temperatures should be 0°F (-18°C) or below. Also, check the gaskets around the doors to be sure they are tight.
Thaw foods in the refrigerator or in the microwave oven immediately before cooking. Do not thaw at room temperature.
Keep your refrigerator and freezer clean.
Package refrigerated and frozen foods properly. Use moistureproof and vaporproof wraps for the freezer. For the refrigerator, cover fresh meats loosely and store leftovers in tightly covered containers. Use foods within recommended storage times.
Read labels to identify foods that need to be refrigerated after opening, such as ketchup and salad dressings. Once opened, use these foods within about three months.
Refrigerate custards, meringue, cream pies, and foods filled with custard mixtures when they have cooled slightly.
Use shallow containers for refrigerator storage to help foods reach safe, cool temperatures faster. You can also hasten cooling by placing containers of food in an ice water bath.
Remove stuffing from poultry, meat, and fish promptly after serving and refrigerate it separately. Refrigerate gravy, stuffing, and meat immediately after the meal.
Do not refreeze foods unless they still contain ice crystals. Do not refreeze ice cream that has thawed. Use defrosted foods promptly.
Make the supermarket your last stop on the way home. Put perishable items in your shopping cart last. Refrigerate or freeze them as soon as you get home.