Final answer:
When holding food, it's crucial to wash hands before handling, use older items first, rinse produce, cook to a safe temperature using a thermometer, practice portion control, and keep foods at proper temperatures until served to prevent foodborne illnesses.
Step-by-step explanation:
Proper Steps for Holding Food When holding food, it is essential to follow guidelines that minimize the risk of foodborne illnesses. The first and most crucial step is regular handwashing, which is an effective defense against the spread of diseases. Hands should be washed before handling or preparing food, and again before eating, as recommended by the CDC.
Rotate your food stock to use older items first and confirm that foods have not expired. Perishable foods, such as meats and dairy, should be used within a few days of storage in the refrigerator. Rinsing fresh produce before consumption is also vital, even if you're not eating the outer layer.
Cook food thoroughly to an internal temperature of at least 74 degrees C (165 degrees F) to ensure that bacteria are killed. Using a cooking thermometer can help verify that food has reached a safe temperature. Furthermore, practice portion control to avoid excessive food waste.
Keep hot foods hot until served and cold foods refrigerated until served. Any perishable foods left at room temperature for more than two hours should be discarded to prevent contamination.
By following these steps diligently, you can ensure that the food you hold is safe to consume, reducing the risk of foodborne illness.