Proper food handling must focus on preventing illness from contaminated food. Safety principles concerning food handling are commonly described as “the Five Keys to Safer Food.”

1. Keep Clean:

Make sure to wash your hands completely with soap and water at the beginning of food handling and regularly throughout the work and entirely after stopping work.

Every workplace needs to maintain cleanliness for all surfaces together with utensils and equipment.

o          Food: Wash fruits and vegetables thoroughly before consumption.

1. Separate Raw and Cooked:

o          Prevent Cross-Contamination: Use separate cutting boards and utensils for raw and cooked foods.

The refrigerator requires separate storage areas for raw meats and poultry as well as seafood away from other consumer foods.

1. Cook Thoroughly:

The correct internal temperature must reach during cooking because it eliminates dangerous bacteria from food. A food thermometer serves as an instrument to check if food has cooked to the right temperature.

Steaming hot temperatures should apply to all cooked foods just before serving them.

1. Keep Food at Safe Temperatures:

Refrigerate every perishable item immediately following purchase of raw ingredients and immediately following the cooking process.

Cold storage must be maintained at all times because hot foods should stay hot while cold foods need to stay cold within this storage system.

The correct method to thaw foods includes doing it through refrigerator-based storage and by using cold water and microwave methods unless otherwise indicated. The practice of thawing food must always happen outside of room-temperature conditions.

Safer recipes require using pure water together with safe ice for kitchen preparation and washing operations.

o          Food Quality: Select fresh, high-quality ingredients from reputable sources.

The guidelines for storing different food types follow specific variations.

All meat products along with poultry must receive complete cooking procedures to eliminate potentially deadly bacteria that include Salmondella and Campylobacter. When protecting food from spoilage it demands correct storage in freezers and refrigerators.

Fresh seafood represents a short-lived food product which naturally contains various disease-causing microorganisms. Fizz to process require correct storage along with cold temperatures combined with proper cooking methods.

• Eggs: Can carry Salmonella. Heat eggs entirely before eating or select eggs with pasteurization.

All dairy products need refrigeration to stop bacterial spread. Choose pasteurized dairy products.

The protective measure includes complete washing of fruits and vegetables to eliminate any dirt or pesticides and potential pathogens.