Food workers should protect cooked food from contamination by following strict hygiene practices, effective temperature management, and proper storage techniques. Key measures include:
- Washing hands thoroughly with soap and water for at least 20 seconds before handling cooked food and after any activity that might contaminate hands.
- Using clean and sanitized utensils, cutting boards, and containers specifically for cooked foods to avoid cross-contamination.
- Using single-use gloves when handling cooked food, especially if the food is ready to eat.
- Storing cooked food in airtight, food-safe containers to prevent contamination from bacteria and environmental factors.
- Keeping cooked foods stored on shelves above raw foods to prevent drips or spills from causing contamination.
- Cooling cooked food quickly to below 40°F (4°C) within two hours and reheating it to at least 165°F (74°C) before serving.
- Regularly cleaning and sanitizing all food contact surfaces and kitchen environment to reduce the risk of contamination.
These practices collectively help minimize the risk of foodborne illness by preventing the introduction of harmful microorganisms to cooked food after it is prepared.
