Edge Express: Food Safety: Revisiting the Basics

This Food Protection Connection CE article appeared in the April 2025 issue of Nutrition & Foodservice Edge Express. To view a PDF of this article click HERE.

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Food Safety: Revisiting the Basics

By: Jessy Sadler, SNS

EVER FEEL LIKE YOUR KITCHEN CREATES REMARKABLE MEALS but is sometimes filled with unexpected twists and potential disasters? You’re not alone! We’ve all encountered those moments: the questionable leftovers hiding in the fridge, the ongoing debate over the “five-second rule,” and the never-ending “to wash or not wash” raw chicken before cooking.  Let’s skip the dry lectures and consider this article as an informative read recapping the “back to basics” approach: a survival guide to help you retrain your staff on the fundamental principles of safe food handling and preparation.

But before we dive into the article, let’s review some definitions. According to the United States Department of Agriculture (USDA), food safety refers to the conditions and practices that preserve the quality of food to prevent contamination and foodborne illnesses caused by contaminated food or beverages, known as foodborne pathogens including viruses, bacteria, and parasites. This includes how food is harvested, processed, and prepared, to how it is stored and served. These pathogens, such as Salmonella, E. coli, and Listeria, often originating from contaminated meat, unwashed produce, or improperly prepared meals, pose significant threats causing foodborne illnesses.

According to the Centers for Disease Control and Prevention (CDC), foodborne illness refers to health issues caused by consuming contaminated food or beverages. The 2022 Food Code defines a foodborne disease outbreak when two or more people get the same illness from the same contaminated food or drink. Because foodborne illnesses affect millions of people each year, leading to hospitalizations and even fatalities, understanding the key concepts of food safety is essential for anyone involved in food preparation, whether at home or in a professional kitchen.

KEY PRINCIPLES OF FOOD SAFETY

Handwashing: The First Line of Defense

The simplest yet most effective way to prevent foodborne illness is through proper handwashing. Our hands come into contact with countless surfaces throughout the day.  According to the CDC, teaching individuals about effective proper hand washing reduces the number of people who get sick with diarrhea by 23-40 percent.

The Food and Drug Administration (FDA) has several guidelines for proper hand washing including washing hands with warm water and soap for at least 20 seconds before and after handling food, after using the bathroom, changing diapers, smoking, and handling pets. The 2022 FDA Food Code §5-202.12 states that the hot water temperature at the handwashing sinks should range between 85°F (29.4°C) and 100°F (38°C). In situations where hands may come into contact with raw meat and poultry, ready-to-eat foods or other potentially contaminating foods, single-use gloves provide an additional layer of protection. Just remember that hands should still be washed before putting on gloves and after removing them to ensure that harmful bacteria do not spread between tasks.

Preventing Cross-Contamination: Separating Raw and Cooked Foods

Cross-contamination occurs when harmful bacteria from raw foods spread to cooked or ready-to-eat foods. This can happen through direct contact or indirectly through contaminated surfaces and utensils. Preventing this requires attentiveness during food preparation of raw meats and poultry from ready-to-eat foods.

Resources that highlight the importance of proper food storing for raw and cooked items can be found on the FDA’s website. Raw meats, poultry, and seafood should be stored on the bottom shelf of your refrigerator to prevent juices from dripping onto other foods. Store them in leak-proof packaging or containers to avoid cross-contamination.

According to the Food Safety and Inspection Service (FSIS), it is not recommended to wash eggs. Washing is part of the standard procedure in the commercial processing of eggs and additional handling at home can compromise the protective barrier of the shell, increasing the risk of cross-contamination. Eggs should be stored in their original carton in the refrigerator.

Cooking to Safe Temperatures: Ensuring Pathogen Destruction

Proper cooking and thawing of frozen foods are important aspects of safe food handling. The 2022 Food Code §3-501.16 reminds us to not let food linger in the temperature “Danger Zone,” a temperature range of 41°F to 135°F (5°C to 57°C) where harmful bacteria multiply rapidly, increasing the risk of foodborne illness.

If thawing frozen foods, there are three safe methods to keep in mind: in the refrigerator, under cold water, and using the microwave. Thawing in the refrigerator by placing frozen foods in a shallow container is considered the safest method, allowing food to thaw slowly and evenly. Frozen foods can also be submerged in cold running water, changing it every 30 minutes, until thawed. The microwave allows you to safely thaw foods as long as it is used as part of the cooking process. After thawing foods in a microwave, they must be immediately removed and directly transferred to their conventional cooking method.

Using a calibrated food thermometer is also important for accurate temperature readings, regardless of the dish you’re cooking. The recommended internal temperatures for some common foods are 145°F (63°C) for raw eggs, whole meat roasts, or fish filet such as salmon; 155°F (68°C) for ground meats; 160°F (71°C) for egg dishes; and 165°F (74°C) for stuffed pasta, casseroles, or poultry.

For meats and poultry, insert the probe into the thickest part, away from any bones and fat. If the food is irregularly shaped, check multiple areas. For casseroles, measure the temperature in several places, especially at the center. This guarantees that all parts of the dish, particularly the thicker or denser areas, are cooked thoroughly.  For buffet-style meal service, keeping hot foods hot and cold foods cold can be done by using warming trays, chafing dishes, and coolers.

Safe Storage and Handling of Leftovers: The Two- and Four-Hour Rule

As discussed earlier, bacteria thrive and multiply rapidly in the danger zone, between 41°F (5°C) and 135°F (57°C).  In § 3-501.14, the Food Code states that hot foods must be cooled from 135°F (57°C) to 70°F (21°C) within two hours, and then from 70°F (21°C) to 41°F (5°C) or lower within an additional four hours, for a total of six hours.  To cool properly, divide large portions of leftovers into smaller, shallower containers. This promotes faster temperature reduction, minimizing bacterial growth. For added protection against cross contamination, store these portions in airtight containers or sealed bags.

Effective cooling methods, as referenced in Food Code §3-501.15, include using shallow pans, separating food into smaller or thinner portions, utilizing rapid cooling equipment, and stirring food in a container placed in an ice-water bath. Regardless of the cooling method employed, always reheat leftovers to an internal temperature of 165°F (74°C) before consumption to eliminate any potential bacterial growth and safeguard against foodborne illnesses.

Food Safety for High-Risk Groups

While food safety is important for everyone, it is especially critical to what the Food Code categorizes as Highly Susceptible Populations. This includes: pregnant women, children under the age of 5, older adults, and immunocompromised individuals.

Pregnant women are particularly vulnerable to pathogens like Listeria, Toxoplasma, and Salmonella. It is best to avoid deli meats, raw or undercooked meats, eggs, seafood, and unpasteurized dairy, and ensure food is cooked to appropriate internal temperatures. Young children, especially under five years of age, older adults, and immunocompromised individuals should only consume fully cooked foods, avoiding undercooked or raw foods and unpasteurized juices. Hot dogs and deli meats should be heated until steaming to eliminate potential bacteria.

Food Safety Culture and the Importance of Staying Informed

Whether in a school, hospital, or healthcare setting, creating a strong food safety culture is essential for maintaining high standards of safety and quality. This involves not only training staff on best practices, but also fostering an environment where food safety is prioritized and integrated into the daily operation. Leadership should set the tone by modeling safe behavior and encouraging open communication about food safety concerns. Having continuous training empowers employees to have a deep understanding of food safety principles, which in turn reinforces a proactive approach, allowing employees to take ownership of their roles. When staff members understand the “why” behind the procedures, they are more likely to prioritize these practices in their daily routines.

Remember that food safety is not a luxury but a necessity. By consistently reinforcing the basic principles, we can protect our customers, our families, and even ourselves from the dangers of foodborne illnesses. From handwashing to proper cooking and storage, these simple practices can make a significant difference in safeguarding our health.

About the Author

Jessy Sadler, SNS

Jessy Sadler has worked in school food service for eight years and is currently the Nutrition Director in Urbandale, Iowa. She holds a School Nutrition Specialist (SNS) credential with a Master’s Degree in Nutrition Science from Eastern Michigan University and a B.S. in Nutrition and Dietetics with a minor in Wellness from Bradley University. Sadler is a certified ServSafe Instructor and Proctor, and provides food safety training to many professional groups such as schools, restaurants, and healthcare facilities.