Here are some essential principles of food safety to ensure you’re handling, storing, and preparing food properly:

Preventing Contamination:

• Cleanliness:This is the foundation of food safety. Wash your hands thoroughly with soap and warm water for at least 20 seconds before and after handling food, using the restroom, touching your face, or handling garbage. Wash and sanitize all surfaces and utensils that will come into contact with food.
• Separation:Keep raw meat, poultry, and seafood separate from other foods to prevent cross-contamination. Use separate cutting boards and utensils for raw and cooked foods.
• Temperature Control:Keep potentially hazardous foods (like meat, poultry, eggs, and dairy products) at safe temperatures. Refrigerate or freeze perishable items promptly. Never thaw food at room temperature.

Proper Cooking:

• Cooking Temperature:Cook food to the proper internal temperature to kill harmful bacteria. Use a food thermometer to ensure safe temperatures are reached.
• Reheating:Reheat leftovers thoroughly until steaming hot throughout.

Chilling and Storage:

• Refrigeration:Refrigerate perishable foods promptly after purchase or preparation. Maintain proper refrigerator temperature (around 40°F).
• Freezing:Freeze foods at 0°F or below. Thaw frozen food in the refrigerator or under cold running water. Never thaw food at room temperature.

Additional Practices:

• Personal Hygiene:Avoid coughing or sneezing near food. Keep pets away from food preparation areas.
• Use Safe Water:Only use clean, running water for cooking and drinking.
• Fresh Fruits and Vegetables:Wash fruits and vegetables thoroughly before eating, even if you plan to peel them.

By following these essential principles, you can significantly reduce the risk of foodborne illness and ensure the safety of the food you prepare and consume.