Preparing and Serving Food

When preparing and cooking foods, follow these standards:
􀀗 Food preparation surfaces must be cleaned and sanitized
before they are used.
􀀗 Wash your hands properly before touching food.
􀀗 Keep everything clean while preparing meals. Wash hands and
kitchen surfaces often with soap and water. Wash cutting
boards, dishes, and utensils after preparing each food item and
before going on to the next item.
􀀗 Keep the time that food is out of the refrigerator as short as
you can, up to a maximum of four hours.
􀀗 Check that all equipment and utensils are properly cleaned,
sanitized, and dry before using them.
􀀗 Ready-to-eat food must be kept apart from raw ingredients
during preparation to avoid cross-contamination.
􀀗 Change any wiping cloths frequently and clean and rinse after
each use.
􀀗 Wash ready-to-eat fruit and vegetables intended for same-day
consumption and sanitize ready-to-eat fruit and vegetables
intended for future consumption.
􀀗 People handling food should know and practice good personal
hygiene, hand washing, and/or correct use of gloves.
􀀗 Throw away single-use items after using them. Paper towels
are recommended for cleaning up kitchen surfaces.
􀀗 For canned goods, do not eat the contents if the cans are
dented, cracked, or bulging. These are warning signs that the
product may not be safe.
􀀗 Clean the top of the container before opening. After opening,
inspect the product. Do not use products that are discolored,
moldy, or have an off odor. Do not use products that spurt
liquid or foam when the container is opened. If you have
questions about a product, do not taste the product to
determine if it is safe.