Food Handling and Safety

Food handling is the process of preparing food that is safe for public consumption. It involves critical practices to ensure food safety, including:

1. Personal Hygiene and Sanitation:

   • Food handlers must maintain proper hygiene by washing hands thoroughly and wearing clean clothing.
   • Regular handwashing prevents the spread of harmful bacteria.

2. Cooking and Storing Food at Appropriate Temperatures:

   • Proper cooking temperatures kill bacteria. For example:
     • Poultry: Cook to an internal temperature of 165°F (73.9°C).
     • Ground meats: Cook to 160°F (71.1°C).
     • Fish: Cook to 145°F (62.8°C).
   • Refrigerate perishable foods promptly to prevent bacterial growth.

3. Avoiding Cross-Contamination:

   • Separate raw meats from ready-to-eat foods.
   • Use separate cutting boards and utensils for different food types.

4. Food Handling Regulations:

   • In the United States, the FDA Food Code 2017 mandates safe food handling practices.
   • Australia’s Food Standards Code requires proper training for food handlers.

5. Consequences of Bad Food Handling:

   • Unsafe food handling can lead to outbreaks of foodborne illnesses.
   • Compliance with regulations is crucial to prevent health risks and business shutdowns.

Remember, safe food handling protects public health, builds customer trust, and ensures compliance with the law. ����️