General Guidelines
- Keep vegetables separated from meat, poultry, seafood, and eggs.
- Do not let food sit out for more than 2 hours during the winter (outside temperature of 90*F and below), or 1 hour during the summer (outside temperature of 90*F and above).
Washing
- Wash your hands properly for 20 seconds with plain soap and running water.
- Make sure all surfaces you will be using to cook are clean.
- Wash fruits and vegetables, not meats, poultry, seafood, or eggs.
Temperatures
- Use a food thermometer to correctly gauge food temperature.
- Temperature danger zone (see picture below): 40*F to 140*F. If food is held in between these temperatures, there is a greater chance for food poisoning.
- Keep hot food at 140*F after cooking and cold food below 40*F after preparing.
- If reheating, cook food until 165*F.
- See picture below for minimum internal cooking temperatures for foods.
- Do not let food sit out for more than 2 hours during the winter (outside temperature of 90*F and below), or 1 hour during the summer (outside temperature of 90*F and above).
Labeling
- Be prepared to share the ingredients of any foods that you are selling. Please have an ingredient list on hand or label any possible allergens that are in the foods.
- If an item has been prepared on the same surface as another food containing allergens, please advise consumers and label appropriately.
Catering
- If ordering catering to be dropped off, please make sure they have the correct tools and supplies to keep your food out of the temperature danger zone (see picture below) before consumption. If the caterer doesn't have these tools and supplies, then the student organization is responsible for purchasing these tools and supplies to ensure food safety. If this is not possible to purchase these tools and supplies, then order food that will not be in risk of getting into the temperature danger zone.
- If picking up a catering order, do not order from a restaurant more than 1 hour from campus. Also, when you return with the food, be sure to have a space where you can keep the food hot at 140*F (such as an oven) or chilled below 40*F.
Resources
Online Resources:
- Food Safety Basics
- Food Safety Guide
- Food Safety at Home (this resource is particularly useful for student organizations that cook food in kitchens off campus such as in apartments, condos, and houses)
Article:
- "Let's Meat in the Kitchen: Preventing the Spread of Antibiotic Resistance through Safe Handling of Meat and Poultry Products" (Milliken Institute School of Public Health, George Washington University)
Temperature Danger Zone:
