Food Safety Archives (2024)

FAQs

How do you pass a food safety audit? ›

If it's an emergency, call 911. If you believe you or someone you know became ill from eating a certain food, contact your county or city health department. Reporting illnesses to your local health department helps them identify potential outbreaks of foodborne disease.

The four basic safe food handling behaviors — clean, separate, cook, and chill — will keep our food safe. Food safety risks at home are common. Learn more about each of these steps: Clean!

Consequences of Failed Health Inspection for Restaurants

Failed health inspections can lead to hefty fines, temporary closures, and a loss of customers' trust, all of which can significantly impact the restaurant's reputation and financial health.

The coldest part of the fridge should be between 0 degrees Celcius and 5 degrees Celcius (32 degrees Fahrenheit and 41 degrees Fahrenheit). You could use a probe thermometer to check if food is being kept hot (above 63 degrees Celcius) or cold (below 8 degrees Celcius).

Keep your appliances at the proper temperatures.

Keep the refrigerator temperature at or below 40° F (4° C). The freezer temperature should be 0° F (-18° C).

Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours.

At what temperature is food cooked? ›

Cook all food to a temperature of 75 °C

Aim for an internal temperature of 75 °C or hotter when you cook food. Heating foods to this temperature kills most food poisoning bacteria. Use a thermometer to check the internal temperature of foods during the cooking process.

Always wash hands with soap and warm water for 20 seconds before and after handling food. Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, knife, and counter tops with hot, soapy water.

The 5 keys to safer food are: (1) keep clean; (2) separate raw and cooked food; (3) cook thoroughly; (4) keep food at safe temperatures; and (5) use safe water and raw materials (figure1.).

The 4Cs of food hygiene

Cleaning. Cooking. Chilling. Cross-contamination.