Food handling refers to the practices and procedures involved in preparing, storing, and serving food safely. Why is safe food handling important? Because improper food handling can lead to foodborne illnesses, also known as food poisoning, affecting both humans and animals. The World Health Organization (WHO) emphasizes that foodborne illnesses can result in long-term disabilities and even death.
Given the potential threat to public health, government agencies worldwide closely monitor food handling. Failure to comply with regulations and pass routine inspections can lead to involuntary business shutdowns.
Food Handling Regulations and Guidelines
Globally, various regulations and guidelines exist to ensure food safety. Here are some examples:
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United States: The Food and Drug Administration (FDA) Food Code mandates that food establishment operators designate a “person in charge” who ensures employees maintain correct temperatures during cooking, cooling, and holding. This aligns with Hazard Analysis and Risk-based Preventive Controls (HARPC) under the Food Safety Modernization Act (FSMA).
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Australia: The Food Standards Code requires food businesses to ensure food handlers are trained and knowledgeable about food safety and hygiene. Standard 3.2.2A requires food service establishments, caterers, and related retailers to ensure that all employees who handle food have proper food handler training to ensure that they have adequate knowledge and skills before they start preparing high-risk foods.
In addition to specific regulations, general food handling practices include:
- Reheating food to at least 165°F (74°C) for hot holding.
- Cooling cooked food rapidly: within 2 hours from 135°F to 70°F (57°C to 21°C), and within 6 hours from 135°F to 41°F (57°C to 5°C).
- Maintaining hot holding at 135°F (57°C) or above.
- Maintaining cold holding at 41°F (5°C) or below.
Consequences of Poor Food Handling
The consequences of inadequate food handling can be severe, ranging from illness outbreaks to legal repercussions.
For example, a norovirus outbreak in King County, Washington, sickened 13 people who dined at a restaurant. Norovirus infections are often caused by touching contaminated surfaces or consuming contaminated food.
The Blue Bell Creameries case illustrates the long-term legal implications. A deadly Listeria outbreak traced back to their ice cream in 2015 resulted in a $19.35 million settlement with the Department of Justice.
The 4 Core Principles of Safe Food Handling
The cornerstone of safe food handling practices revolves around four key steps: clean, separate, cook, and chill.
1. Clean
Thoroughly washing hands with warm water and soap for at least 20 seconds before food preparation is critical. Additionally, ensure all tools, such as cutting boards and knives, are clean and dry.
2. Separate
Prevent cross-contamination by keeping raw meat, poultry, seafood, and eggs separate from other ingredients. Avoid using the same containers, plates, cutting boards, or utensils for raw and cooked items without proper washing with hot, soapy water.
3. Cook
Use a food thermometer to check the internal temperature of cooked dishes. Ensure they reach the required temperature range for each food type to eliminate harmful microorganisms.
4. Chill
Maintain refrigerator temperatures below 40°F (4°C) and freezer temperatures at 0°F (-17°C). Consider using temperature sensors for real-time monitoring and alerts.
Food Handling Practices by Food Type
Specific food types require tailored handling practices:
Dairy
- Avoid unpasteurized milk products (except aged hard cheeses).
- Do not return dairy products to their original containers once removed.
- Store dairy below 40°F (4°C) in the refrigerator.
- Keep butter refrigerated for up to 2 weeks, then freeze.
- Store ice cream at or below 0°F (-17°C) in the freezer.
Meat and Fish
- Do not wash meat, poultry, or seafood.
- If defrosting in the microwave, cook immediately.
- Thaw in original packaging or an airtight bag in cold water, changing the water every 30 minutes.
- Cook ground meat to 160°F (72°C) or higher.
- Cook beef, pork, veal, and lamb to 145°F (63°C) and let rest for 3 minutes.
- Cook poultry to 165°F (74°C) or higher and fish to 145°F (63°C) or until opaque and flakes easily.
Eggs
- Do not wash eggs.
- Separate raw (unpasteurized) eggs from pasteurized eggs.
- Discard damaged eggs.
- Store eggs in the refrigerator below 40°F (4°C).
- Cook eggs until the yolk and white are firm (160°F (72°C) is recommended).
Fruits and Vegetables
- Cut away damaged or bruised areas.
- Rinse fruits and vegetables under running water (skip if labeled pre-washed).
Frozen Goods
- Discard parts with freezer burn.
- Thaw frozen goods only in the refrigerator, cold water, or microwave.
- Do not refreeze improperly thawed food.
- Always cook frozen food thoroughly.
Dried Goods
- Check for pests.
- Store at 50°F to 70°F (10°C to 21°C) in a ventilated area away from sunlight.
- Use airtight containers, not cardboard boxes.
- Store at least 6 inches (15 cm) off the floor.
Food Handling Courses: Investing in Food Safety
Providing comprehensive food handling courses to employees is a proactive way to promote food safety practices. These courses cover topics such as food safety standards, delivery and storage processes, food preparation, food contamination, and foodborne illnesses. This knowledge is crucial for all food handlers.
Understanding and implementing proper food handling techniques is not just a best practice; it’s a responsibility that protects public health, safeguards businesses, and ensures the safety of the food we consume.
