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Ten Golden Rules of Safe Food Handling

  1. Store potentially hazardous foods at 4°C/40°F or less at all times.
  1. Store and handle food which has been prepared in advance with extreme care.
  1. Cook foods above 74°C/165°F to kill bacteria. Check with a probe thermometer.
  1. Do not allow ill employees to prepare food.
  1. Hold hot foods at 60°C/140°F or higher.
  1. Cool foods rapidly in shallow containers.
  1. Wash hands thoroughly and often before handling foods.
  1. Rapidly reheat leftovers to 74°C/165°F or higher before serving.
  1. Avoid cross contamination from raw to cooked/ready-to-eat foods. Store raw meats below or separately from all other foods.
  1. Clean and sanitize all surfaces that come in contact with food after each use

Cook foods above
74°C/165°F to kill
bacteria. Check with
a probe thermometer.

Handwashing
Wash hands thoroughly
and often before
handling foods.