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Food Safety Procedures and Information There are a lot of ways food can become contaminated with bacteria causing people to get sick. Whether you are having a backyard barbecue, serving your family a normal meal, preparing food for a small or large group of people, or you are considered to be a food service establishment, there are procedures you should put in place to ensure that the food you serve will not contain foodborne bacteria.
Food can become contaminated by improper
cooking/cooling/reheating temperatures, cross-contamination from utensils or
cooking surfaces, handling of food with your hands or other items that
aren't clean, preparing food when you are sick, kitchen area not being clean
and free of insects, rodents, and dust, cooking in contaminated water, and
not thoroughly washing fruits and vegetables before use.
The Clinton County Health Department has a
wealth of knowledge to assist and inform you, of the proper procedures to
protect your loved ones, friends, associates or customers from foodborne
illness when preparing food for them. All this information is free to the
public. |
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Most foodborne illness is caused by
bacteria that multiply rapidly at temperatures between 60 degrees and 125
degrees Fahrenheit. To control any bacteria that may be present, it is
important to maintain the internal temperature of cooked foods that will be
served hot at 140 degrees Fahrenheit or above, and to maintain the internal
temperature of foods that will be served cold at 45 degrees Fahrenheit or
below. |
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Note:
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