Food Safety Tips

Food safety is crucial at all points of food preparation and food service. Thorough cooking, avoiding cross contamination, cleanliness, and maintaining accurate temperature control are elements of a safe cooking environment. Don't forget food safety when transporting food.

The city or county health department should be contacted for information on the rules and regulations governing the preparation and service of food for groups in all public settings. Information should be shared with event planners and volunteers. You might consider having one or two people earmarked for these duties and they should oversee the preparation, service, and cleanup of the event.

These food safety tips were obtained from foodsafety.gov which provides information on safe preparation, handling and storage for various foods. Visit the site for more specific information on cooking for large parties.

Thorough Cooking

Use a food thermometer to monitor and assure accurate cooking temperatures.

Cook all raw beef, pork, including fresh ham, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145°F as measured with a food thermometer

Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160°F
Cook all poultry to 165°F
Reheat precooked ham to 140°F

Cook egg dishes to an internal temperature of 160°F That incldes dishes ike scampl
Cook fin fish until flesh is opaque and separates easily with a fork
Cook shrimp, lobster, and crabs until flesh is pearly and opaque
Clams and mussels are cooked when the shells open during cooking
Scallops are cooked when the flesh is milky white and firm

Temperature Control

Foods held outside of temperatures between 40°-140°F are more likely to develop foodborne illness.
If you are not able to maintain food at the proper temperature, do not allow it to sit out for more than 2 hours.
Warmer temperatures support the growth of harmful bacteria. Consider discarding foods after this time.
Foods which have been completely cooked and are to be served hot should be held at 140°F or above
Foods to be served cold should be held at no more than 40°F. This also applies to uncooked foods such as meats, poultry and seafood

Cleanliness

Make sure you have a source of clean water. If none is available at the site, at the least bring large containers of water for cleaning of hands (and hand sanitizer), utensils and other items.
Thoroughly wash your hands with soap and warm water for at least 20 seconds before and after handling food, after touching any non-food items and after bathroom use.

Use paper towels to dry your hands and to keep counters and kitchen tools dry. Cloth towels spread germs because they absorb and hold contaminates.

Avoid cross contamination by keeping raw meat, poultry, fish and their juices away from other food. In general, keep all cooked foods away from all uncooked foods

After cutting raw meats, wash cutting boards, knives and counter tops with hot, soapy water

Make a solution of 1 tablespoon of chlorine bleach to 1 gallon of water to sanitize counters, cutting boards, utensils and other kitchen tools. Always follow with a rinse of warm water.