Preventing Cross-Contamination

Make sure cloths or towels used for wiping spills are not used for any other purpose.

I like to use disposable paper towels.  Make sure you wash your hands between tasks.  Consider using single-use gloves when preparing food.  Wash your hands before putting on gloves.  Gloves should be used only for a specific task and changed each time a new task is started.  If gloves are punctured or ripped that gloves must be changed.  Remember change your gloves.

When I use to do food safety audits I always checked to see how many cases of gloves were purchased monthly to see if they were being used properly.

Thawing Food Properly

Freezing food does not kill all microorganisms but it does slow their growth.  When frozen food is thawed and exposed to the temperature danger zone microorganisms that are present will begin to grow and multiply.

There are only four acceptable ways to thaw food.

I do not recommend thawing your food submerged.

1.    Place your food on a plate in a sanitized sink with the drain open with running,  portable water at a temperature of 70 degrees F or lower.  Water flow must be strong enough to wash loose food particles off into the drain.  Remember to sanitize your sink after your food is thawed.

2.    Place your food or raw meats in a separate area in your refrigerator underneath your ready to eat foods.  The temperature of the refrigerator should be 41 degrees F or lower.

3.     Place food in a microwave oven if the food will be cooked immediately after thawing.  This is my favorite way to thaw frozen foods.  I no longer throw away food left too long in the refrigerator.

4.    Cook frozen food in the oven.  Make sure you cook your food to meet the minimum internal cooking temperature.

Here’s to your healthy kitchen!

Chef Bill