Food Safety

Jessica schmidt

What is Food Safety?

    Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.This includes a number of routines that should be followed to avoid potentially severe health hazards. In this way Food Safety often overlaps with Food Defense to stop people from getting hurt.

Why is it important?

Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. This can (obviously) be very dangerous. Many people get very sick each year because of the lack of food safety.

Food safety is almost 100% preventable.

The Importance of Cleaning and Washing During Food Preparation

Oven Safety

A stove and oven are a necessary household item. We use them on a daily basis for small meals and large meals alike. The stove is a critical component of the household and life would be hard without one, but life can be dangerous if you are not practicing safety and caution while using a stove.There are many things you can do to prevent accidents (like burning yourself or starting a fire) from happening.

  • Never leave your cooking unattended
  • Keep it clean. Food particles and such can ignite and start fires.
  • Turn all pans/pot handles inward.this way they can't be pulled/pushed/or knocked off.
  • Open oven door all the way. As well as pulling out the oven rack.
  • Always use oven mitts.
  • Always assume that the oven is on and hot.

Knife Safety

One of the greatest sources of accidents is one of the most commonly used pieces of small equipment – knives.To assure the safest work environment possible, it is essential to follow basic rules for the proper use and care of all equipment used in the operation. There is a variety of knives in the kitchen, and they are used for cutting all types of food.

  • Pay attention to what you are cutting.
  • Always use a cutting board. Use color-coded cutting boards to prevent cross-contamination.
  • Always use sharp knives, never dull ones.
  • Use the correct knife for what your using it for.
  • Don't hold food in your had while you cut it.


Even after you’ve cleaned your hands and surfaces thoroughly raw meat or poultry can still spread illness-causing bacteria to ready-to-eat foods.You should alway use separate cutting boards and plates for produce and for food.

Use separate plates and utensils for cooked and raw foods.Before using them again, thoroughly wash plates, utensils, and cutting boards that held raw meat.When a cutting board gets excessively worn or develops hard-to-clean grooves, you should probably replace it.


The "Danger Zone" in cooking refers to the temperature that bacteria thrives in. The danger zone is between 40˚ and 140˚ Fahrenheit. People think they can tell when food is “done” by checking its color and texture. You can't know when your food is really done just by looking at it.

Always use a food thermometer. Cooked food is safe after it’ s been heated to a high enough temperature to kill harmful bacteria. Color won’t tell you whether your food is done. Use a food thermometer to be sure.

Chilling/ Thawing Foods

Illness-causing bacteria can grow in perishable foods within two hours unless you refrigerate them. Keeping your food cool, is very important. Cold temperatures slow down the growth of bad bacteria. So it’s important to chill properly.You should try to get perishable foods into the fridge or freezer within 2 hours.

You can freeze most if not all food. It doesn't kill the bacteria but it really stops it from growing. Freezing food is almost like pressing pause on when you can eat it. Most food frozen can last a lot longer then if it was kept out or refrigerated.