Cooking for Groups A Volunteer's Guide to Food

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When You Prepare Food

Wash hands and surfaces often. Bacteria can be spread throughout the kitchen and get onto cutting boards, utensils, and counter tops. To prevent this:

• Wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers, or handling pets.
• Use paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths often in the hot cycle of your washing machine.
• Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item. A solution of 1 teaspoon of bleach in 1 quart of water may be used to sanitize washed surfaces and utensils.

When cutting boards are used:

• Always use a clean cutting board.
• If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
• Once cutting boards become excessively worn or develop hard- to- clean grooves, you should replace them.

Never defrost food at room temperature. Thaw food:

• In the refrigerator.
• In the microwave, but cook the food immediately.

Food may also be thawed in cold water. Be sure that the sink or container that holds food is clean before submerging food. Two methods may be used when thawing:

• Completely submerge airtight wrapped package. Change water every 30 minutes.
• Completely submerge airtight wrapped food in constantly running cold water.

Refrigerate or cook food immediately after thawed.

Marinades may be used to tenderize or add flavor to food. When using marinades:

• Always marinate food in the refrigerator, not on the counter.
• Use food- grade plastic, stainless steel, or glass containers to marinate food.
• Sauce that is used to marinate raw meat, poultry, fish or seafood should not be used on cooked foods, unless it is boiled before applying.
• Never reuse marinades for other foods.

Discard any leftover batter, or breading, after it has come in contact with raw food.

Prepare stuffing and place in poultry cavity or in pockets of thick sliced meat or poultry just before roasting.

Wash fruits and vegetables with cool tap water before use. Thick- skinned produce may be scrubbed with a brush. Do not use soap.

Food should not be tasted until it reaches a safe internal temperature. Refer to internal cooking temperature chart for the recommended safe temperatures. Use a clean utensil each time you taste food, otherwise you may contaminate the food.

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Introduction -- Foodborne Illness: What You Need To Know -- What Is Foodborne Illness?
How Bacteria Get in Food -- In Case of Suspected Foodborne Illness -- Fight BAC! ™ -- When You Plan
When You Shop -- When You Store Food -- When You Prepare Food
When You Cook -- Internal Cooking Temperatures -- Danger Zone -- When You Chill Food
When You Transport Food -- When You Reheat Food -- When You Keep Food Hot
When You Keep Food Cold -- When You Serve Food -- Keep It Cold -- Keep It Hot -- When You Finish Up
Cold Storage Chart -- Foods Purchased Refrigerated -- Shelf- Stable Storage Chart -- Additional Resources

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