GOLDEN RULES FOR FOOD HANDLING

Golden Rules of the Kitchen

1. Start with clean wholesome foods from reputable purveyors’ markets and organically certified farms. Whenever possible buy governmentinspected meats fish poultry produce dairy and egg products.

2. Handle foods as little as possible. I prefer to use latex gloves when handling foods especially foods that are wet. To keep the risk of crosscontamination down while handling foods use items like tongs spatulas or other utensils instead of hands whenever possible.

3. Start clean stay clean and clean as you go. Always use clean, properly sanitized water buckets, properly cleaned equipment, worktables and all surfaces. This is a primary rule “Wash your hands well both before and after handling raw poultry meats fish or eggs”. Remember; avoid crosscontamination by always sanitizing your cutting boards work-surfaces and knives before starting production on another food item.

4. Never mix leftovers with freshly prepared foods.

5. Keep your refrigeration units at proper temperature, and always clean inside and out. Don’t wait till the end of the day to clean the kitchen; by then the whole place can be infected and dirty. Clean as you go! Sanitize and avoid all bacteria growth.

6. Internal temperatures of cooked foods should always be checked before serving. Cook all pork products to an internal temperature of at least 150 F.

7. Wash all foods well!! Pre-prepped items will save you time in the future, so plan ahead and prep ahead. Wash raw fruits and vegetables thoroughly. If necessary, use a sponge-type scrubber to remove dirt and particulate matter. I can’t stress it enough; even when using “certified organic”, wash them well. Realize how many hands have touched that food product or how many miles it had to travel in what kind of conditions it traveled, and what kind of equipment was used. With all this in mind, its best to know you are eating and serving only the cleanest foods.

8. Keep foods covered whenever possible unless in immediate use. Keep foods wrapped in plastic wrap or in containers with tight-fitting lids. When freezing items for long periods of time, in addition to plastic wrap, always be sure to wrap and tape tightly with butchers’ paper. Always use Label & date system to identify products especially if frozen or in non-seethrough containers. Know precisely - and quickly - what is in each container, and how old it is.

9. Do not bring out more food from refrigeration than you can process in about 30 minutes. Keep cold food COLD. When bringing foods out of solid frozen temperatures, whenever possible, defrost in refrigeration temperatures as to keep bacteria from forming on the outside of the product while the inside still is defrosting; if using quick defrost method run cold water over it in the sink; be sure to not block the drain so the water flows freely and the product defrosts properly.

10. Perishable food should not remain in the temperature danger zone for more than one hour. Boil leftover sauces gravies and soups before serving; and always bring meats and vegetables to quick and proper internal temperatures.

11. Chill all ingredients for protein salads and potato salads before combining with other ingredients. Chill all stocks, sauces, soups, custards, cream fillings, and other potential bacteria-contracting foods as quickly as possible. Pour them into shallow clean pans, and refrigerate them. Do not stack pans, and always allow air to circulate so the product will chill quickly, stirring if necessary.

12. Keep Hot Foods Hot and Cold Foods Cold. This is a motto we need to live by in the kitchen. Contently approve the foods quality by practicing THE DANGER ZONE temperatures 40 to 140

13. Have the proper cleaning supplies closely available for use by all trained personnel. Indoctrinate all employees and co-workers about the chemicals and cleaning techniques to use; this is essential training for all. Learn proper vs. improper usage of cleaning chemicals. Never use bleach with ammonia…never!