Describe four core food handling practices to reduce the risk of foodborne illness

Food safety report | Nursing homework help

Proper food handling is critical to reducing the risk of foodborne illness. There are several core food handling practices that can help to ensure that food is safe to eat. Here are four of the most important:

1. Cleanliness: Good personal hygiene, including handwashing, is essential when handling food. Hands should be washed thoroughly with soap and warm water for at least 20 seconds before and after handling food, after using the restroom, and after handling raw meat or poultry. Surfaces, utensils, and equipment should also be cleaned and sanitized regularly.
2. Separation: To prevent cross-contamination, it is important to keep raw meat, poultry, seafood, and eggs separate from other foods. This includes using separate cutting boards, utensils, and storage containers for raw and cooked foods. Raw meat and poultry should be stored on the bottom shelf of the refrigerator to prevent drips from contaminating other foods.
3. Cooking: Proper cooking is critical to destroying harmful bacteria and viruses that can cause foodborne illness. Food should be cooked to the recommended internal temperature, which varies depending on the type of food. A food thermometer should be used to ensure that the correct temperature is reached.
4. Storage: Proper storage is important to prevent the growth of harmful bacteria. Foods should be stored at the appropriate temperature, which is below 40°F for refrigerated foods and below 0°F for frozen foods. Leftovers should be stored in shallow containers and consumed within three to four days.