-Your Essential-
guide to SAFE FOOD PREPARATION
During food preparation food spends time at dangerous temperatures and there is increased opportunity for contamination. If food handling procedures are not carefully followed a food borne illness outbreak can occur.
Food Preparation Guidelines
1. 2. 3. 4. 5.
Wash your hands before Prepare food quickly in Avoid Cross Contamination during preparation. Prepare Avoid advance preparation. Label and date foods to ensure
preparing foods and small batches to decrease ready-to-eat foods separately from raw meats. Clean Prepare foods as close to the you are using the oldest food
between each task or the time in the and sanitize all equipment such as knives, cutting boards planned time of use as first. Discard any prepared
whenever they are dirty. temperature danger zone. and workstations between preparation tasks. possible. food after 7 days.
Salads and Sandwiches Raw or Undercooked Fish
• Pre-chill products like sandwich fillings and equipment like mixing bowls and utensils. • Seafood used for Sushi or Sashimi should be purchased frozen to ensure parasites are destroyed.
• Minimum of bare-hand contact - use scoops and tongs to assemble sandwiches and salads. • To prepare on-site, freeze fresh fish to -20 °C (-4 °F) for 7 days prior to thawing.
• Store leftovers at 4 °C (40 °F) and use within 7 days. • Thaw in a refrigerator and prepare and serve as soon as possible.
Meat Products
• Use chopped or minced meat within 24 hours.
• Store at 4 °C (40 °F)
• Prepare in small batches.
• Prepare meat and meat products away from produce. Egg Products
• If using one prep station prepare produce before preparing raw meat. • Avoid serving raw eggs as they can contain harmful germs.
• Clean and sanitize equipment between preparation of different foods. •Use Pasteurized eggs for recipes using raw eggs.
• Wrap, cover, label and date meat and meat products. • Make batters in small batches and use or store immediately.
• Never stored above cooked or ready to eat food. • Discard leftover batter that was used to batter food.
Fruits and Vegetables Using Sprouts
• Wash and spray rinse all fruit and vegetables • Sprouts have been linked to outbreaks.
to reduce the chance of spreading harmful • Cooking reduces the risk.
germs. • Make sure your supplier is inspected
• Wash leafy greens one leaf at a time.
Preparing Different
and has a food safety plan.
Greens with many folds in their leaves, like Types of Food • Do not serve sprouts to high risk customers.
spinach, will require a couple of washes.
• Refrigerate fresh-cut produce at 4 °C
(40 °F).
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