8.4.3: Safe Food Handling

When handling food, it is important to keep safety at the forefront of food preparation. You can read more about safe food handling guidelines developed by the United States Department of Agriculture at: http://www.fsis.usda.gov/wps/wcm/connect/18cece94-747b-44ca-874f-32d69fff1f7d/Basics_for_Safe_Food_Handling.pdf?MOD=AJPERES#page=2

Home Health Aides/Personal Care Aides should follow these guidelines for safe food handling:

• ALWAYS wash your hands before and after food preparation. Follow proper hand washing guidelines. Always wear gloves when handling food.
• ALWAYS wash your hands after handling raw meat, poultry, fish, or eggs.
• Use one cutting board for raw meats, poultry, and fish. Use another one for vegetables, fruits, and foods that are ready to eat, such as bread.
• Wash cutting boards in hot soapy water or run them through the dishwasher.
• Non Porous acrylic, plastic, glass, or wood cutting boards can be safely washed in the dishwasher. Discard cutting boards that are worn or that have a lot of grooves where bacteria can hide and contaminate food.
• Immediately wipe up spills from raw meat, poultry, and fish using an antibacterial cleanser or a diluted bleach solution.
• Clean the workspace before and after food preparation using hot soapy water. Clean the workspace and wash your hands after handling raw meats, poultry, or fish before moving on to the next step in food preparation.
• Cutting boards and work surfaces can be sanitized using an antibacterial cleanser or a homemade solution of 1 tablespoon liquid chlorine bleach to 1 gallon of water. Spray solution onto surface, allow a few minutes to work, rinse, and then let air dry or pat dry with a paper towel.
• Keep raw meat, poultry, and fish separate from other items in your food cart to avoid juices contaminating other food. Place these items in plastic bags separate from other food.
• When storing raw meat, poultry, and fish in the refrigerator, place them in containers or on a dish to prevent juices from dripping on other foods. Store these items on the lowest shelf in the refrigerator to prevent dripping from higher shelves onto food stored on lower shelves.
• Your clothes and apron should always be clean.
• Avoid coughing or sneezing during food preparation. If you cough or sneeze, step away from the food preparation area and wash your hands immediately afterwards.
• Use clean dishes, bowls, pots, and dish towels.
• Use hot, soapy water to wash dishes.
• Never taste food and stir food with the same spoon. If you need to taste food, or the patient would like to taste the food during food preparation, use a clean spoon to remove some from the pot or pan, and then discard that spoon into the sink to be washed.
• Hot foods can be placed in the refrigerator immediately. Do not let them sit on the stove or counter for several hours. This encourages bacteria to multiply.
• NEVER use a damaged can or a can that is bulging or dented. It could be spoiled and you risk food poisoning.
• Do not eat raw eggs or use eggs that have cracks in them. Never undercook eggs. You risk salmonella if you do so. Store eggs in their original container in the refrigerator.
• Use a food thermometer to ensure that meat is cooked to the proper doneness.
• When using a microwave, rotate the dish while cooking to avoid cold spots where bacteria may live and multiply.
• When reheating food, bring it up to proper temperature. Sauces, gravies, and soups should be brought to a rolling boil before eating.
• NEVER use foods that are moldy or have a bad smell to them.
• Keep hot foods hot (above 140 degrees F).
• Keep cold foods cold (at or below 40 degrees F).
• Do not refreeze food that has already been frozen.
• Always use food within the recommended time and by the expiration date. When in doubt, do not use it and ask a supervisor for guidance.

Safe Temperature
Hot Foods	Keep at 140 degrees F or above
Cold Foods	Keep at 40 degrees F or below

Source: United States Department of Agriculture (2013a)

Self Check Activity \(\PageIndex{1}\)

True or False

1. You should wash your hands, cutting boards, and work surfaces immediately after handling raw meat, poultry, and fish. True or False? _________

2. Separate cutting boards should be used for raw meats and fresh vegetables. True or False? _________

3. Never eat or serve raw eggs or eggs that have cracks in them. True or False? _________

Answer

1. True

2. True

3. True

FEEDBACK:

1. To avoid the risk of contamination from raw meat, poultry, and fish, hands, cutting boards and work surfaces should be washed with hot soapy water after use.

2. To avoid the risk of contamination from raw meats, poultry, and fish, use separate cutting boards for meats and fruits and vegetables.

3. Raw eggs and those with cracks in their shell should not be used. They should be discarded as the risk of salmonella is high.