Common Food Safety Mistakes

1. Countertop thawing 
2. Leftovers left out too long 
3. Unclean cutting boards 
4. Room-temperature marinating 
5. Store-to-refrigerator lag time 
6. BBQ blunder: same platter for raw & grilled meats 
7. Restaurant “doggie-bag” delay 
8. Stirring & tasting spoon 
9. Shared knife for trimming raw meat & chopping vegetables 
10. Hide and eat Easter eggs

Planning a Fish Fry? 
It's important to take all steps necessary to serve food that is safe for consumption. Review guidelines here.

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Cooking, Cooling and Reheating

Thawing 

• Never defrost food at room temperature. Cook food immediately after thawing.
• Do not partially cook, stop, then finish later. Remember to keep food out of The Danger Zone (most food should either be kept colder than 41 degrees Fahrenheit or hotter than 135º F). 
• Place in refrigerator. Permit 24 hours per five pounds to thaw. 
• Run under cold water. Permit 30 minutes per pound to thaw. Allow food particles to run off surface. 
• Defrost in microwave. Thaw and transfer immediately to a preheated oven. 
• Cook to thaw. Increase time and cook to recommended temperature.

Cooking

• Use plastic/non-porous cutting boards. If using wood cutting boards, make sure they are made from a hard wood. 
• Cook food to proper temperature. 
  165º F chicken, leftovers 
  155º F hamburger
  145º F pork, whole steaks, fish, eggs 
  135º F vegetables 
• Test internal cooking temperatures with food thermometer. 
• Sanitize thermometer before testing on different food. 
• Hold cooked foods at 135º F.

Reheating 

• Heat food quickly and thoroughly to 165º F. 
• Bring leftover sauces, soups and gravy to a boil. 
• Microwave leftovers carefully. Bacteria can survive in cold spots. Heat food evenly by covering, stirring, rotating and leaving covered two minutes before serving.

Cooling 

• Do not cool food on stove/counter before refrigerating. 
• Refrigerate/freeze leftovers within two hours. 
• Cool large amounts of leftovers in shallow pans/containers. 
• Insert containers with cooked foods in ice baths. 
• Add ice to foods not affected by additional water (soup/chili). 
• Avoid packing the refrigerator. Circulating cool air keeps food safe.

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Cleaning Produce

Whether you purchase your produce from the local grocery, a road side stand or grow it yourself, be sure to thoroughly wash all fruits and vegetables before adding them to your favorite soups, salads or eating raw. Produce often has been exposed to fertilizers, pesticides, bacteria and dirt.

• Always wash hands before handling produce. 
• Clean sinks, strainers, scrub brushes and utensils before and after washing produce. 
• Remove bad spots or blemishes that can contain bacteria/germs. 
• Eliminate visible dirt with a scrub brush and running water, including cantaloupe and watermelons. Do not scrub delicate produce - grapes, strawberries, certain tomatoes. Rinse them longer and more thoroughly.
• Clean sinks, strainers, scrub brushes and utensils. 
• Remove and discard outer layer of leafy vegetables (lettuce and cabbage). Rinse remaining leaves, individually under cool, running water. 
• Peel skins, such as carrots and potatoes, then rinse. 
• Never put produce in a bowl to soak. Soaking can allow contaminants to spread through food. Clean food under running water. 
• Never return cleaned produce to its original container.

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Cross Contamination and Preparation

Cross contamination occurs when contaminants from a food item, utensil, plate or food handler are transferred to another food or surface. You can prevent cross contamination by: 

• Washing hands before handling foods; after each new activity in or away from the kitchen; and after touching hair, face or clothing. 
• Storing raw foods below prepared foods in refrigerator/freezer. 
• Sanitizing cutting boards, counters and utensils after contact with raw foods. An item/surface free of visible dirt may not be sanitary. 
• Storing chemicals/cleaners away from food.

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Hand washing

Washing hands frequently and properly can reduce the risk of getting colds and communicable diseases. Wash hands after using the bathroom, playing with animals, sneezing or coughing, touching objects used by others, or exposure to a sick person. Avoid touching your eyes, nose and mouth. 

• Wash in warm water, as warm as is comfortable. 
• Use soap and lather well. 
• Scrub hands thoroughly for 20 seconds (sing “Happy Birthday”), including wrists, back of hands, between fingers, under/around fingernails and rings. 
• Rinse hands well; downward, from wrists to fingertips. 
• Dry hands with a clean, dry towel or paper towel. 
• Use towel to turn off faucet and open door.

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Sanitize Utensils and Workplaces

Sanitizing cutting boards, counters and utensils after contact with raw foods. An item/surface free of visible dirt may not be sanitary. Sanitizing utensils and work surfaces can prevent cross contamination and food borne illness. 

• Wipe away visible dirt. 
• Clean surface/utensil with sanitizing solution (warm, soapy water, or one cap 5.25 percent chlorine bleach per gallon of water). 
• Air dry or use clean, dry towel/paper towel. 
• Handle clean dishes and utensils by edge/handle only.

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Food Safety during Power Outages

At home - Do not open refrigerator(s) or freezer(s). Without power, a combination refrigerator/freezer will keep food cool for short lengths of time, if left closed. Upright or chest freezers will keep food frozen for one to two days, depending on how full.

At a restaurant, market, or other food service facility - stop serving food and close the facility. Call your local health department. Do not open refrigerator or freezer holding units. When power returns, check all food temperatures. If cold foods are above 41º F, or hot foods are below 135º F, discard immediately.

Food Guide: When to Save and When to Throw it Out
 

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Food Safety Training

Hamilton County Public Health is pleased to offer two levels of food safety training for food service and retail food operators. The trainings are available for anyone who wishes to learn proper food safety. Download an English registration form here and download a Spanish registration form here.

Level 1 Course:  The level 1 course, which is about 2.5 hours in length, is designed to cover the basic aspects of food safety including food sources, personal hygiene, and proper cooking and holding temperatures for food. The level 1 course is required for all new operations. All food service operations and retail food establishments, that opened after March 1, 2010, must have at least one person per shift that has attended the level one course or equivalent.

• January
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• December

Course	Length of Course	Sample of Topics Covered	Cost
Level 1   (Food Handler Training)	2.5 hours	Hygiene, cross contamination, proper cooling, cooking and holding of foods	$20
Level 2   (Serv Safe)	16 hours	Food borne illness, microbiology, food sources, pest prevention, HACCP	$150

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