The 5 principles of safe food storage are:
The 5 principles of safe food storage are cleaning, separation, cooking, cooling and reheating.
Cleaning: All surfaces that food will come into contact with must be clean. This includes countertops, cutting boards, utensils, and hands. Wash surfaces with hot soapy water and rinse well.
Separation: Raw meat, poultry, seafood, and eggs should be kept separate from ready-to-eat foods. These items should also be stored on the bottom shelf of the refrigerator to prevent cross contamination.
Cooking: Cook food to the correct temperature to kill harmful bacteria. Use a food thermometer to check the internal temperature of your food.
Cooling: Refrigerate or freeze perishable foods within 2 hours of cooking or purchasing.
Reheating: Reheat leftovers to 165 degrees Fahrenheit to ensure food safety.
Cleanliness
Cleanliness is critical to food safety. All surfaces that come into contact with food must be clean. Bacteria can spread easily from contaminated surfaces to food.
To clean:
-Wash your hands thoroughly with soap and water before and after handling food.
-Wash all utensils, cutting boards, countertops, and other surfaces that come into contact with food.
-Use hot, soapy water or a dishwasher to wash these items. If you use a sponge or dishcloth to wash them, sanitize it often in a solution of 1 teaspoon of bleach in 1 quart of water.
-Sanitize cutting boards, countertops, and other surfaces after each use by wiping them with a solution of 1 tablespoon of bleach in 1 gallon of water.
Separation
One of the most important principle of safe food storage is separation, which is keeping cooked food and raw food separate. This is important because cooked food is less likely to have bacteria that can make you sick.Raw food, especially meat, poultry, and seafood, can have harmful bacteria that are destroyed by cooking. If raw food and cooked food are stored together, bacteria from the raw food can contaminate the cooked food and cause illness.
Another principle of safe food storage is cleanliness. This means keeping your hands, utensils, and surfaces clean when you are handling food. Bacteria can easily spread from dirty surfaces to food.
It is also important to store food at the right temperature. Most bacteria need warmth to grow, so storing food at cool temperatures will help keep it fresh longer and prevent bacteria from growing.
In addition, it is important to store perishable foods in a refrigerator or freezer as soon as possible after they are bought or prepared. Perishable foods are those that can spoil quickly if they are not properly stored, such as meat, poultry, seafood, eggs, milk, and some fruits and vegetables.
Finally, it is important to use safe water and raw materials when you are preparing food. This means using water that comes from a safe source, such as a well or municipal water system, and using only fresh ingredients that have not passed their expiration date.
Temperature
One of the most important things to remember when it comes to food storage is temperature. Bacteria grows exponentially in warmer temperatures, so it’s important to keep food stored at a safe temperature. The FDA recommends the following temperatures for food storage:
-40°F or below for freezing food
41°F – 135°F for refrigerated food
135°F and above for hot food
Cross-contamination
One of the most important principles of safe food storage is to prevent cross-contamination. Cross-contamination is when bacteria or other contaminants are transferred from one food to another. This can happen when raw meat comes into contact with other food, when hands or utensils are not properly washed, or when food is not cooked thoroughly.
To prevent cross-contamination:
-Keep raw meat, poultry, and seafood separate from other food.
-Wash hands, cutting boards, and utensils thoroughly after they come into contact with raw meat, poultry, or seafood.
-Cook food thoroughly, using a food thermometer to make sure it reaches a safe internal temperature.
The other principles of safe food storage are:
-Cleanliness: Keep hands, utensils, and surfaces clean. Wash hands often with soap and water for 20 seconds. Clean cutting boards and counters after each use. Wash utensils and dishes after each use. Sanitize surfaces that have come into contact with raw meat, poultry, or seafood.
-Temperature control: Keep food at the proper temperature to prevent bacteria from growing. Refrigerate perishable food within 2 hours of cooking or buying. freeze meat and poultry within 2 days of purchase. Use a refrigerator thermometer to make sure the temperature is below 40 degrees Fahrenheit.
-Time/date marking: Label all foods with the date they were purchased or prepared so you know how long to keep them before throwing them away. Foods should be used within 3-5 days of purchase for best quality and safety.