Food Safety: Essential Practices to Prevent Contamination

15 Key Food Safety Practices

1. Handwashing: 20 sec soap/water before handling food; after restroom, coughing, touching contaminated surfaces.
2. Clean/sanitize surfaces: Regularly; separate cutting boards for raw meat, poultry, produce.
3. Proper cooking temps: Use food thermometer.
4. FIFO storage: First In, First Out—use older items first.
5. Proper storage: Separate raw meats; airtight containers.
6. Safe thawing: Fridge, cold water, microwave—not room temp.
7. Separate raw/cooked: Different utensils, plates, boards.
8. Personal hygiene: Clean clothes, hair/beard restraints.
9. Waste disposal: Covered bins, prompt removal.
10. Regular cleaning/maintenance: Floors, walls, equipment.
11. Pest control: Prevent rodents/insects.
12. Food-grade sanitizers: Follow dilution instructions.
13. Training: Regular food safety education for all handlers.
14. Monitoring: Check for contamination, pests, compliance.
15. Recall alerts: Stay informed; remove affected products.

Consistent implementation reduces contamination risk.