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.
• When hands become contaminated.

Wear Gloves

• Before handling any food.
• Never re-use or wash gloves, only use single-serve.
• Change gloves once they become soiled or discolored.
• 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.