Preparing and Storing Safe Food

Basic Rules

To ensure that the foods you serve are safe as well as delicious, please observe the following rules:

• Food handlers must wash hands with soap and water before handling food; this includes washing hands between handling raw and cooked food.

• Don’t use the same utensils, cutting board, or counter tops for cooked foods that have been used for raw foods, especially poultry and pork; if the same utensils and work surfaces have to be used, thoroughly clean these items before allowing cooked products to come in contact with them.

• Cook foods to the correct internal temperature or degree of doneness. (Please refer to Testing for Doneness section.)

• Always segregate raw and cooked products in the refrigerator; if separate compartments are not available in the refrigerator, store cooked products above raw products; wrapping foods or putting them in containers will also prevent potential contamination.

Minimum Temperature Requirements

Potentially dangerous foods (meats are included in this category) must be held in an environment which maintains the internal temperature of that food at 140°F (60°C) or above for hot food storage. The SCR-8 and SCR-6 will meet this requirement. Henny Penny also manufactures various styles of holding cabinets and display warmers to suit your needs.

Potentially dangerous foods stored in refrigerators and coolers must be maintained at 40°F (4°C) or below. Any cooked products stored in the refrigerator and reheated must be reheated to an internal temperature of 150°F-165oF (66°C-74°C), depending upon local health regulations, before serving or placing in hot food storage. Here too, Henny Penny has several sizes of blast chillers to help cool product down to a safe temperature.

Consult your local health code, Food Protection and Sanitation Division, for more specific regulations pertaining to food service.