Massachusetts Partnership for Food Safety Education

Food Safety Principles for Food Workers

ost foodborne illness can be avoided by handling food properly. Foods from animal sources and cooked beans,

M rice and pasta are especially risky. These foods are “Potentially Hazardous Foods” (PHF’s). Follow these basic food
safety principles and practices to keep the food you prepare and serve safe to eat. These recommendations are
consistent with the FDA 1999 Food Code.

Stay Healthy
Key Principle Hazard Food Safety Message
• Don’t prepare food when you are ill or have an open
Microbiological cut or sore on your hands or arms.
Be in Contamination
Good Health • Report illnesses to the manager.
• Avoid coughing and sneezing in food areas.

Practice Good Microbiological Always wash your hands after you:

Personal Hygiene Contamination • use the restroom.
• cough, sneeze, or use a handkerchief or tissue.
• work with raw foods.
• handle dirty equipment or utensils.
• take out the garbage.
Cross-contamination • Use a designated hand sink.

Physical
• Wear clean clothing on the job.
Contamination
• Wear effective hair restraint while working in a food
Microbiological preparation area.
and Physical • Don’t eat, drink or smoke while preparing food.
Contamination • Keep nails trimmed.

Control Time and Temperature

Key Principle Hazard Food Safety Message
Control Time & Keep foods out of the “Danger Zone”: 41ºF - 140ºF
Temperature... Bacterial Growth
• Use a calibrated food thermometer to check food
Toxin Production
temperatures.
Receive and store food at proper temperatures
• Refrigerated foods at 41ºF or below.
• Frozen foods at 0ºF or below.
During Receiving
Thaw frozen foods in:
Bacterial Growth • Refrigerator.
Toxin Production • Potable cold running water below 70ºF for 2 hours or
less.
• Microwave oven followed by cooking or as part of
During Preparation
the cooking process.
United States Department of Agriculture Cooperating. UMass Extension offers equal opportunity in programs and employment.
 Control Time and Temperature
Key Principle Hazard Food Safety Message
Control Time and Cook each food to proper internal temperature:
Temperature... Bacterial Survival • 165ºF for 15 seconds: poultry, stuffed meat, fish,
Toxin Production pasta and stuffing containing meat, poultry or fish.
• 165ºF for 15 seconds: ground poultry, turkey.
During Cooking
• 155ºF for 15 seconds or 158ºF instantaneously: for
ground meats (comminuted and injected meats) and
the following comminuted: fish, meat and raw eggs
not prepared for immediate consumption.
• 145ºF for 15 seconds: fish, meat, pork and raw shell
eggs that are intended for immediate service.

• 145ºF for 3 minutes: whole beef roasts, whole pork

roasts and corned beef roasts.
• 145ºF on the top and bottom surface of a beef
steak labeled to indicate that it meets the definition
of “whole muscle intact beef.”
• 165ºF raw animal foods cooked in a microwave.

Bacterial Growth • Hold hot Potentially Hazardous Foods (PHF’s) at

During Holding Toxin Production 140ºF and above.
• Hold cold PHF’s at 41ºF or below.

Bacterial Growth Cool cooked Potentially Hazardous Foods (PHF’s):

During Cooling
Toxin Production • 140ºF to 70ºF in 2 hours or less.
• 70ºF to 41ºF in 4 hours or less.

• Cool foods prepared cold to 41ºF or less within 4

hours.

• Date and mark cold foods prepared on-site and held

for more than 24 hours with the date of discard:
• at 41ºF - 7 days including date of preparation
• at 45ºF - 4 days including date of preparation
• Cool foods in shallow containers (4 inches or less).

During Reheating
Bacterial Survival • Rapidly reheat PHF’s to 165ºF (2 hours or less) and
and Growth hold at 140ºF.
Toxin Production
 Prevent Contamination
Key Principle Hazard Food Safety Message
Protect Food from Microbiological • Prevent bare-hand contact with ready-to-eat foods by
Contamination and using utensils like disposable gloves, deli tissue,
Physical spatulas,tongs or dispensing utensils.
Contamination
• Minimize bare-hand contact with exposed foods that
are not in ready-to-eat form.
• Store food in covered containers or original packaging.

• Do not store packaged food in absorbent packaging in

direct contact with ice or water.
• Do not store unpackaged food in direct contact with
undrained ice.
• Wash fruits and vegetables before cooking or serving.

• Store foods in a clean, dry location that is not subject to

splash, dust or other contaminants and is 6 inches
above the floor.

Prevent Cross contamination

Cross-contamination • Separate raw animal foods from ready-to-eat animal
foods and other ready-to-eat foods (sushi, molluscan,
shellfish, fruits and vegetables) during storage,
preparation, holding and serving.
Microbiological
Contamination • Clean and sanitize food thermometers before and after
each temperature check of raw and ready-to-eat foods.

Cross-contamination • Do not mix raw animal foods with cooked food.

Clean and sanitize food contact equipment and

Keep Food Contact utensils:
Surfaces Clean Microbiological
Contamination • Before you use a different type of raw animal food
(beef, fish, lamb, pork and poultry).

• When you change from working with raw foods to

working with ready-to-eat foods.

• Between preparing raw fruits and vegetables and

potentially hazardous foods.

• At any time during the operation when contamination

may have occurred.

• Every 4 hours if used with potentially hazardous foods

at room temperature greater than 55º F.

• Clean and sanitize food thermometers before using

and storing.
 Keep Your Food Supply Healthy
Key Principle Hazard Food Safety Message
Consider the Source Microbiological • Use foods from approved suppliers.
and the Condition of Physical and
the Food Chemical • Do not use food prepared in a private home.
Contamination • Do not use food from bulging or dented cans or from
damaged packaging.

Use Safe • Protect food from contamination during transportation.

Transportation/Travel Microbiological • Transport in clean vehicles and equipment.
and
Chemical • Keep refrigerated foods cold (41ºF or below).
Contamination
• Keep hot foods hot (140ºF or above).
• Use only safe potable water.
Microbiological
Use Safe Water and Chemical • Ice for food use must be made from potable water.
Contamination
• Store and use only chemicals that are absolutely
Use and Store necessary.
Chemicals and Chemical
Pesticides Safely Contamination • Use chemicals in accordance with manufacturers’
instructions.
• Do not store chemicals where they can contaminate
food equipment, utensils, linens and single service/
single use articles.

• Only licensed individuals should apply pesticides.

The Massachusetts Partnership for Food Safety Education is a collaboration established among the University of
Massachusetts Extension Nutrition Education Program and state and federal agencies and associations working with consumers,
regulators and food workers in food preparation, processing, food service and retail establishments. Its goal is to reduce food
borne illnesses in Massachusetts by:
• Improving food safety knowledge and skills among target groups
• Educating target groups in a systematic approach to food safety
• Increasing collaborations and communication among partners
Participating agencies include:
• MA Department of Education
• MA Department of Food & Agriculture
• MA Department of Public Health
• MA Environmental Health Association
• MA Executive Office of Elder Affairs
• MA Food Association
• Massachusetts Food Banks
• Massachusetts Head Start Programs
• MA Health Officers Association
• MA Milk, Food & Environmental Inspectors Association
• MA Restaurant Association
• MA School Food Service Association
• US Department of Agriculture -Food & Nutrition Service (NERO)
• US Department of Agriculture -Food Safety & Inspection Service
• US Food and Drug Administration
Nutrition Education Program

FS - 002 10/99