Safe Food Preparation

Preparing food safely is just as important as purchasing and storing it correctly. During preparation, cross-contamination and time-temperature abuse are the main risks that can lead to foodborne illnesses. This section covers essential practices for safely thawing, cooking, and cooling food, as well as handling food with special requirements. Following these guidelines will help you minimize the risk of foodborne illness in your kitchen.

Preventing Cross-Contamination and Time-Temperature Abuse

Cross-contamination and time-temperature abuse can happen easily during food preparation. Follow these guidelines to reduce the risks:

• Clean and Sanitize: Always clean and sanitize workstations, cutting boards, and utensils before and after handling food.
• Limit Quantities: Only remove as much food from the cooler as you can prepare in a short time to prevent food from sitting out too long.
• Return Prepped Food to Cooler: Quickly refrigerate prepped food or cook it immediately to prevent it from entering the danger zone.

Thawing Food Safely

Thawing food improperly can allow bacteria to grow. Always thaw frozen food using one of these methods:

1. Refrigeration: Thaw food in a cooler at 4°C which is 40°F or lower.
2. Running Water: Submerge food under running water at 70°F or lower, ensuring it doesn’t rise above 4°C which is 40°F for more than four hours.
3. Microwave: Thaw food in a microwave only if it will be cooked immediately afterward.
4. Cooking: Thaw food as part of the cooking process, such as putting frozen vegetables directly into boiling water.

Cooking Food to Safe Temperatures

Cooking food to the correct internal temperature is the only way to reduce pathogens to safe levels. Always use a thermometer to check that food has reached its minimum internal temperature:

• Poultry: 165°F for 15 seconds
• Ground meat: 155°F for 15 seconds
• Seafood and steaks: 145°F for 15 seconds
• Roasts: 145°F for 4 minutes

Microwave cooking requires food to reach 165°F, followed by standing for two minutes to ensure even heat distribution.

Cooling and Reheating Food

To keep food safe after cooking, it must be cooled quickly and reheated properly when needed. Follow these steps:

• Cooling: Cool risky food from 135°F to 70°F within two hours, then to 4°C which is 40°F or lower within the next four hours. The total cooling process should not exceed 6 hours.
• Reheating: When reheating TCS food for hot holding, heat it to 165°F for 15 seconds within two hours.

Use methods such as ice-water baths, blast chillers, or dividing large portions into smaller containers to cool food quickly.

Food preparation involves careful attention to time and temperature controls, as well as preventing cross-contamination. By following the proper procedures for thawing, cooking, cooling, and reheating food, you can significantly reduce the risk of foodborne illnesses and protect your customers.