Ensure Food Safety

Food safety is a huge concern in your kitchen as well as in industrial workplaces such as restaurants and food-processing factories.

• Observe necessary precautions when storing, handling, preparing, cooking, and serving food. Observe special precautions when you handle raw meat, seafood, and poultry.

• Keep food out of the Danger Zone! Keep hot foods hot and cold foods cold.

• Refrigeration at or below 4°C (40°F) slows most bacterial growth.

• Freezing at or below -18°C (0°F) can stop bacterial action completely.

Refrigeration and freezing do not kill bacteria. Only proper cooking will do that!

• Store foods at the proper temperatures.

  • Cold foods should be kept in the refrigerator.

  • Foods with protein and mayonnaise should never be left out more than two to three hours because bacteria can multiply in the food.

  • Eggs and tuna with mayonnaise are especially susceptible to bacterial growth when left at room temperature for too long.

• Foods that are cooked should be kept hot until serving. Then, they should be refrigerated immediately after the meal.

• Be conscious of the date of purchase as well as the best before date on packaged meat and eggs.