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Food Safety Rules

Principal Author / Publisher:Safetyhow Admin
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Maintaining proper food safety procedures is important whether you are preparing a meal in the food service industry or in your own home. Food safety does not apply just to the preparation of the meal. It starts when you purchase the food that you will be preparing. Attention to safety must be continued through storage and preparation of your food to ensure the safety of all that consume it.

Shopping Guidelines

Before your food enters your home or food service business it must be purchased. When buying frozen or refrigerated items, the U.S. Department of Agriculture recommends purchasing these as your last items during your shopping. The department also recommends avoiding purchasing items that are sold past the "sell by date" even if a substantial discount is offered. It's not worth the health risk. When packaging items, put raw meats together. Do not include items such as produce and other perishables in the same bags as your raw meat. Inspect all packages of raw meat for leakage. Don't purchase these meats.

Storing Meat

Do not let your raw meat sit in your car or on your counter at home for extended periods. The U.S. Department of Agriculture recommends storing it in your refrigerator or freezer no later than two hours after purchase, one hour if the outdoor temperature is above 90 degrees Fahrenheit. Most meats should either be cooked or frozen within 48 hours. Meats such as lamb and veal may last up to five days, but freezing or cooking them within 48 hours maintains a safe food environment.

Check Your Storage Device

Do not trust the internal thermometer of your refrigerator or freezer. Purchase an appliance thermometer and check the temperature after letting it sit in your appliance for several hours. The refrigerator should maintain a temperature of 40 degrees Fahrenheit or lower, and the freezer's temperature should be below 0 degrees Fahrenheit.

Cross-Contamination Protection

Avoid cross contamination when preparing your meats. Always wash your hands after handling a piece of raw meat. If you cut one type of meat, wash the utensils used for cutting as well as the cutting board and surrounding surfaces before cutting a different type of meat. Another option is to use separate cutting boards, utensils and areas for cutting different types of meats.

Internal Temperature

All meats should be cooked to a minimum internal temperature of 140 degrees Fahrenheit, according to foodsafety.gov. To determine the internal temperature of a piece of meat when cooking it, insert a thermometer into the middle of the thickest portion of the cut of meat. Allow the thermometer to settle on a temperature after a minute. Turkey, poultry, leftovers and casseroles should all be heated to a minimum of 165 degrees Fahrenheit, while fresh ham should be cooked to a minimum internal temperature of 160 degrees Fahrenheit.

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References
http://www.ehow.com/list_6622607_food-safety-rules ... .html
http://www.nasda.org/File.aspx?id=14191
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