Food Safety

Goal - why is this important to us?

To prevent the spread of food-borne illness at Dawn Farm facilities.

Information-

Cross-Contamination: Cross-contamination occurs when microorganisms are transferred from one food or surface to another, carried by utensils, hand, or other food.

Food Borne Illness: Any disease transmitted to people through food. Food borne illness may be caused by microorganisms, such as bacteria, viruses, or fungi, although bacterial infections such as E. Coli and Salmonella are the most common. The vast majority of food borne illnesses are easily preventable by following proper cooking, hygiene, and sanitation techniques.

Potentially Hazardous Food: Food that allows microorganisms to grow. This includes Milk and dairy products, sliced melon, meat, poultry, seafood, baked or boiled potatoes, eggs, soy foods, and cooked rice, beans, or vegetables. These foods need to be refrigerated below 40°F when stored.

Time-Temperature Abuse: Potentially hazardous food has been time-temperature abused when it is allowed to remain in remain at a temperature between 40°F and 145°F. It is important to minimize the time food is allowed to remain in this temperature range.

• Proper personal hygiene is essential for preventing food-borne illness.
• Anyone cooking or handling food should be sure to wear clean clothing and a hat or hairnet.
• Latex gloves should be worn when handling any potentially hazardous food, and changed often
• Proper hand washing according to the procedures listed below should be observed.
• No one preparing or handling food should eat, drink or chew gum while cooking.

All food should be inspected when received at a facility and before use. Discard any of the following:

• Food that is obviously spoiled,
• Past its expiration date (unless received from Food Gatherers),
• Is leaking, has signs of pests, or, in the case of canned goods, has rust or signs of swelling

Food should be rotated when received so that older items are used before newer. Food storage areas should be clean, dry, and free of pests. No chemicals should ever be stored near food.

To prevent cross-contamination, food should be stored in refrigerators in the following order from the bottom up:

• raw poultry,
• raw beef,
• raw seafood,
• then cooked and ready to eat items above them.

Fridge temperatures should be checked and logged on a daily basis to ensure that they are below 40°F.

When cooking, separate cutting boards and utensils should be used for different types of food to prevent cross contamination. Potentially hazardous food should be cooked to an internal temperature of 155°F (165°F for poultry) before serving. Food should be served immediately before eating, and leftovers should be returned to the fridge immediately after eating.

All dishes, utensils, and cooking surfaces must be cleaned and sanitized after every meal. All countertops and dining surfaces should be cleaned with soap and sprayed with a disinfectant solution for sanitation after every meal.