Food Service safety for disaster-related public feeding stations
Wash hands thoroughly with soap and clean water after using the bathroom, before handling any food or consumables, when switching between raw and cooked foods, and when hands become contaminated.
Where gloves before handling any food. Never re-use or wash gloves, only use single-serve. When the gloves become soiled or discolored, exchange them for a new pair. Make sure to wash hands before wearing a new pair of gloves
Food Preparation Safety
- Keep soap and paper towels at all hand-washing stations.
- Keep hot foods at 135˚F or above.
- Keep cold foods at 41˚F or below.
- Cook foods thoroughly.
- Cool hot foods rapidly from 135˚F to 70˚F, within 2 hours of preparation and within a total of 6 hours from 135˚F to 41˚F or below.
- If possible, do not keep leftovers.
- Thaw foods in the refrigerator.
- When in doubt, throw it out.