Final answer:
Prevent cross-contamination by keeping separate prep areas for raw and cooked foods, handwashing, and using gloves properly. Control temperature to keep foods safe, and clean and sanitize all food contact surfaces. Use a cooking thermometer to ensure proper food internal temperatures.
Step-by-step explanation:
Preventing Cross-Contamination and Time/Temperature Abuse
To prevent cross-contamination and time/temp abuse during food preparation, the following steps should be taken:
- Separate Food Preparation Areas: Designate different areas for raw and cooked foods to prevent microbes from raw foods transferring to ready-to-eat items.
- Proper Handwashing and Glove Usage: Wash hands thoroughly before and after handling food, as well as when switching between handling different food types to prevent the spread of pathogens.
- Temperature Control: Keep foods out of the danger zone (between 41°F and 135°F) and cook foods to a minimum internal temperature of 74 degrees C (165 degrees F) to kill harmful bacteria.
- Cleaning and Sanitizing: Use proper cleaning methods for utensils, cutting boards, and prep surfaces after each use to ensure no bacterial transfer occurs.
By following these steps, you can reduce the risk of foodborne illnesses and ensure safer food preparation practices. It's also important to rotate foods in your pantry, using older items first and making sure perishables are consumed before their expiration date. Always rinse fresh produce and use a cooking thermometer to check that food has reached a safe internal temperature.
Handwashing the Right Way
Handwashing is a crucial step in preventing foodborne diseases. Use soap and warm running water, scrubbing hands for at least 20 seconds, and follow the five steps of proper handwashing recommended by the CDC. If soap and water aren't available, hand sanitizer can be a temporary substitute.