What are Proper Food Storage and Handling Techniques?

Proper Food Storage

Proper food storage includes maintaining proper food temperatures and storing food in such a way as to keep it clean and safe prior to the time it is served to the customer. The following are some simple rules to follow when storing food.

Keep cold foods cold and hot foods hot.

• Keep hot food above 140° Fahrenheight and cold foods below 41° Fahrenheight
  
  
• Don’t let foods stand at room temperature

Do not thaw frozen meats at room temperature

• Thaw foods in a refrigerator, in a microwave, under a steady stream of cold, running water or through cooking

Store all bulk foods in a clean, dry storage area

• Once opened, bulk foods should be transferred to clean, labeled containers with tight fitting lids

Protect foods from sneezes, customer handling, and dust

• All food should be kept covered or otherwise protected from contamination

Wash, rinse and sanitize all dishes

• All dishes, glasses, and utensils should be sanitized in chlorine, iodine, or quaternary ammonium solutions.

Keep kitchens, dining rooms and storage rooms free from rats, mice and insects

• Maintain a vigorous program to prevent the entry of vermin

Be sure poisons are well labeled and kept away from food preparation areas

• Provide adequate storage for non-food items

Proper Food Handling

Proper food handling includes protecting food from possible contamination during the processing stages prior to being served to the customer.

Keep hands clean and touch food with hands as little as possible

• Make sure that food workers wash hands in warm soapy water before handling food

Separate the preparation of meats (potentially hazardous foods) from other foods

• Prevent cross-contamination - do not prepare fruits or vegetables on surfaces used for the preparation of uncooked meats, poultry or fish
  
  
• To prevent bacterial growth, frequently clean preparation surfaces and utensils with a sanitizing solution - one tablespoon of bleach per each gallon of water

Don’t let anyone with a skin infection, open sore or illness handle food

• If food workers are sick, send them home or assign them to non-food related duties

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