The United States Food and Drug Administration, and many food safety experts, often repeat these words – clean, separate, cook, and chill. Many restaurants use them in catchy posters and as a way to remind food handlers that they play an important role in food safety.
CLEAN
Clean means just that. Clean surfaces do not transmit viruses and bacteria, and taking the time to thoroughly wash hands between jobs can be the most effective tool in preventing food borne illness in the kitchen. As such, restaurants are required to have reserved hand washing sinks, dedicated only to hand washing with soap and paper towels. These sinks cannot be used to soak dishes, hold food, or clean utensils. They must be kept clean as part of the commitment to safe food handling.
SEPARATE
Separate is also key. It acknowledges that some foods are riskier than others or at a different place in the food preparation process. Uncooked meats, or other foods that may be contaminated with bacteria, are to be kept separate from raw foods that are ready-to-eat or already cooked. Foods that will be eaten as-is should be stored away from dangerous foods, or at least above them, to prevent any contamination of the ready-to-eat foods. For example, one drop of raw chicken juice has as much campylobacter to sicken an adult, and may also contain salmonella. If raw chicken is stored or stacked above, say, salad mix, this could lead to a serious outbreak. Food service items, such as cutting boards or tongs, should also be segregated to prevent cross-contamination.
Cooking is vital for meats and recommended for most foods as a sure-fire way to prevent food borne illness. Although not all foods are amenable to cooking – think leafy greens adn sprouts — it is the surest kill step. Here is a helpful reminder on internal temperatures for food – especially meat and dairy products.
| ood Type | Internal temperature |
|---|---|
| Beef, Pork, Veal, and Lamb (chops, roasts, steaks) | 145oF with a 3 minute rest time |
| Ground Meat | 160oF |
| Ham, uncooked (fresh or smoked) | 145oF with a 3 minute rest time |
| Ham, fully cooked (to reheat) | 140oF |
| Poultry (ground, parts, whole, and stuffing) | 165oF |
| Eggs | Cook until yolk & white are firm |
| Egg Dishes | 160oF |
| Fin Fish | 145oF or flesh is opaque & separates easily with fork |
| Shrimp, Lobster, and Crabs | Flesh pearly & opaque |
| Clams, Oysters, and Mussels | Shells open during cooking |
| Scallops | Flesh is milky white or opaque and firm |
| Leftovers and Casseroles | 165oF |
CHILL
After cooking and serving, there is chilling. Rapidly reducing the temperatures to avoid prolonged “danger zone” duration, is vital. The less time food spends at 41-139, the better, That is the sweet -zone where bacteria thrive. Cooling food and refrigerating or freezing is can be life-saving.
Note: Leftovers should be consumed within 24 to 48 hours. Leaving leftover foods in the refrigerator for lengthy periods of time is not conducive to safe food.
