Why Food Safety Matters
Every step we take to keep food safe—whether at home, in restaurants, or during transport—helps protect public health. Contaminated food can carry harmful bacteria, viruses, or toxins that may not be visible, but can cause serious illness. Practicing food safety isn’t just about following rules; it’s about preventing avoidable illness, reducing food waste, and ensuring that everyone—from kids to seniors—can enjoy meals without risk. Safe food is essential for a healthy community.
Buy Food from Permitted Vendors
Food from unpermitted vendors can be unsafe and cause illness. Always choose vendors with valid permits and inspections. Check local health department websites or look for posted permits to ensure your food is safe
Prevent Cross-Contamination in Storage
Cross-contamination occurs when harmful bacteria from raw foods transfer to ready-to-eat items. To prevent this, always store raw meat, poultry, and seafood below cooked and ready-to-eat foods in your refrigerator. This keeps raw juices from dripping onto foods that won’t be cooked again, reducing the risk of contamination.
Keeping Food at Safe Temperatures
To prevent harmful bacteria from growing, keep perishable foods out of the "Danger Zone," which is between 41°F and 135°F. Cold foods should be stored at or below 41°F, and hot foods should be kept at 135°F or above. Use a thermometer to regularly check food temperatures and make sure they’re held safely.
Safe Handling of Ready-to-Eat (RTE) Foods
Ready-to-Eat (RTE) foods are items that require no further cooking before eating, such as washed fruits and vegetables, cooked meals, baked goods like bread and cakes, and other need additional processing for safety.
Because these foods won’t be cooked again, handling them safely is essential to prevent contamination. Cross-contamination happens when harmful bacteria or viruses transfer from hands or other foods to RTE items, increasing the risk of foodborne illness.
To reduce this risk:
· Always avoid bare-hand contact with RTE foods.
· Use gloves, tongs, deli tissue, or other utensils when handling these items.
Cook to the Right Temperature
Cooking food to the proper internal temperature kills harmful bacteria that can cause serious illness. Use a food thermometer to check doneness—thin-probe instant-read thermometers work best for meats and poultry. Remember these key temperatures:
· Poultry, stuffed meats, fish, and pasta: 165°F
· Ground meats: 158°F
· Seafood and eggs for immediate service: 145°F
· Leftovers (reheated): 165°F
Using a thermometer is the safest way to ensure your food is cooked properly and reduce the risk of foodborne illness.
Cool It Quickly
To keep food safe, cool cooked foods quickly to prevent bacteria growth in the “danger zone” (41°F–135°F). Cool hot food from 135°F to 70°F within 2 hours, then to 41°F within 4 more hours.
Tips for faster cooling:
· Use shallow pans (less than 2 inches deep)
· Divide large portions into smaller containers
· Use ice baths or ice wands and stir food while cooling
· Avoid stacking containers tightly in the fridge
· Leave lids off until food is cold, then cover
Warewashing and Sanitizers
Proper warewashing includes four key steps: wash, rinse, sanitize, and air-dry. Whether done by hand or with a commercial dishwasher, all food-contact surfaces must be thoroughly cleaned and sanitized to prevent cross-contamination.
Only use approved food-grade sanitizers that are labeled for use on food-contact surfaces. Follow the manufacturer’s instructions for concentration, contact time, and air drying. Avoid products with added fragrances or splash-reducing agents, as these are not permitted for food-contact use.
