Get NAVIGATING THE FOOD SAFETY MAZE

There are four primary categories of food safety hazards to consider: biological, chemical, physical, and allergenic. Understanding the risks associated with each can dramatically reduce the potential of a foodborne illness.

Following four simple steps at home—Clean, Separate, Cook, and Chill—can help protect you and your loved ones from food poisoning.

The 4Cs of food hygiene Cleaning. Cooking. Chilling. Cross-contamination.

Summary Keep high-risk food at 5 °C or below or above 60 °C to avoid the temperature danger zone and food poisoning. Store raw foods below cooked foods. Store food in suitable, covered containers. Avoid refreezing thawed foods. Check and observe the use-by dates on food products. Take special care with high-risk foods.

Four simple rules that will help you to stay safe from food-borne illnesses in the kitchen: Cleaning. Cooking. Cross contamination. Chilling. Contact.

The four basic safe food handling behaviors — clean, separate, cook, and chill — will keep our food safe. Food safety risks at home are common.

Safety Sluggers Nominate a Safety Slugger by telling us how they hit the four baselines of safety (Recognize, React, Report and Review). NSSRA values the importance of ensuring all our programs are safe for our participants and employees.

Choose foods processed for safety. ... Cook food thoroughly. ... Eat cooked foods immediately. ... Store cooked foods carefully. ... Reheat cooked foods thoroughly. ... Avoid contact between raw foods and cooked foods. ... Wash hands repeatedly. ... Keep all kitchen surfaces meticulously clean.