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Child & Adult Care Food Program

Child Caring Online - information about the Child and Adult Care Food Program

Safe food handling practices prevent food borne illnesses

Preparation and storage rules

  • Start with clean, wholesome food from reliable sources. Wash all raw fruits and vegetables before using.

  • Hold frozen food at 0º F or lower during delivery and storage.

  • Scrub and sanitize all cutting boards, knives and electric slicers immediately after contact with raw or cooked meats, fish or poultry.

  • Hold all potentially hazardous foods out of the danger zone, 40º F - 140º F. Keep hot foods hot and cold foods cold.

  • Reach an internal temperature of 165º F to 170º F for foods to be held for serving. Maintain a minimum temperature of 140º F during the serving period.

  • Re-pan in shallow containers any cooked food to be held at refrigerated temperatures. Refrigerate immediately. The center of the food should reach 40º F within four hours. To hasten cooling, space pans in the cooler to allow for adequate air circulation.

  • Never serve questionable food. If in doubt, throw it out.

  • Avoid cross-contamination of foods during preparation, storage and service.

Remember to Wash Your Hands!

Personnel

  • Wash hands with soap and water. Hands must be washed when reporting to work, after handling raw poultry and meat, smoking, sneezing, using a handkerchief and after using the toilet

  • Keep all work surfaces clean and organized.

  • Keep the work area clean and all spills wiped up immediately.

  • Refrigerate promptly all unused foods.

  • Use clean equipment in preparing, cooking and serving food.

  • Avoid touching food as much as possible. Use the proper utensils.

  • Handle all utensils and serving equipment by handles and base to avoid touching areas that will later come in contact witht he food.

  • Use a clean spoon to taste food.

  • Keep fingernails trimmed and clean. Scrub nails with a nail brush after a visit to the toilet and after handling raw meat, poultry and fish.

  • Keep hair clean and use a hair net or other restraint.

  • Reassign employees with infected cuts or burns. These employees should nto prepare food orhandle equipment that will come in contact with food.

read more about safe food handling

Source: National Food Service Management Institute


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