Safe Food Handling

Safe Food Handling Guidelines
Western Washington University Dining Services

Safe and careful handling of raw meat and poultry is critical to prevent harmful bacteria from multiplying and contaminating other foods. It is extremely important that proper temperatures are reached during cooking to destroy harmful bacteria.

  1. Don't set up food until needed.

  2. Keep hot food hot and cold food cold. Keep chilled food in chilled containers 40°F/4°C or below.

  3. Make sure all products are securely wrapped or placed in sealed containers.

  4. Ice should be packed around containers so that melting ice does not get into food.

  5. Food needs to be served within two hours from the time of set-up.

  6. Discard all food left over after service.

  7. Use only clean, sanitized food containers, cutting boards and utensils to prevent cross-contamination. Utensils, food containers and cutting boards used for handling raw meat and poultry should not be used with ready-to-eat foods, (i.e., hamburger buns, cooked foods).

  8. Wash hands with warm water and soap for at least 20 seconds before and after handling raw meat and poultry.

  9. Cook foods thoroughly: Keep burgers and chicken (and all other perishable foods) on ice until ready to cook. Cook burgers to 155°F/68°C. To check the temperature, insert a thermometer probe for 15 seconds in center of the burger, at a 45° angle. Cook poultry to 165°F/74°C. To check temperature, place the thermometer in the thickest part of the meat for 15 seconds.

  10. Keep cooked burgers and chicken at a minimum temperature of 140°F/60°C or above.