Moore's Culinary: Clean, Separate, Cook & Cool

Clean, Separate, Cook & Cool, the 4 essential steps to maintaining a bacteria free environment:

There are 4 easy safe food handing steps you can practice:

Clean - Wash hands and surfaces often
Chill - Refrigerate foods properly
Separate - Keep raw meat, poultry, seafood and their juices separate from one another and other foods
Cook - Cook to the proper temperatures

CLEAN: Wash hands and surfaces often:

Always wash hands, utensils, cutting boards, and surfaces when switching tasks
Wash sponges with hot soapy water after every use. Change sponges, dishcloths and aprons often
Wash all fruits and vegetables, especially those you peel

CHILL: Refrigerate/freeze foods promptly

Use the 2 hour rule in the kitchen -- Refrigerate or freeze all perishables within 2 hours of purchase or preparation
Never defrost foods at room temperature -- harmful bacteria will quickly multiply while in the danger zone (4c - 60c)

**Refrigerator defrosting is the safest way to thaw frozen foods**

SEPARATE:

Keep raw meat/poultry/seafood and their juice separate from one another during storage and preparation -- place protein on a plate and store it on the bottom shelf
Use two cutting boards: one for raw meat/poultry/seafood; the other for cooked foods and washed fruits and vegetables
Use one plate or platter for raw meat/poultry/seafood and another for cooked
When checking cooked foods for seasoning, don't "Double dip" -- once you have done your tasting don't put the tasting spoon back into the pot

COOK: Cook, Poultry & eggs to the proper temperatures

Use a food thermometer -- this is the ONLY way to tell if your food has reached a high enough internal temperature to destroy harmful bacteria
DO NOT bring meat/poultry & eggs to room temperature before cooking
DO NOT rely on the "Colour test" to know when meats are done
Thermometers should be placed in the thickest area of the meat, not in fat or near bone

Safe temperatures for cooked foods

Moore's Culinary