5 food safety practices for the workplace

2. Handling and preparation

Frequent hand washing is always recommended, especially when working with different types of food. The USDA says, “Before and after handling food, he should wash his hands for 20 seconds with soap and warm water.” Depending on the ingredients, you may also need to wash the food. The OSG recommends washing most fresh fruits, vegetables, salads and spinach. “Washing produce ensures that harmful pesticides and raw food bacteria are removed before consumption,” he said, OSG said. As for protein, raw should always be kept separate, and the USDA states that once meat is separated, surfaces used for cutting should be washed with soapy water. If you keep it in the refrigerator, it should be covered with a plate. Food handling has become a major safety concern during the pandemic. These best practices should continue to apply in the workplace.

3. cooking

Cooking in an office environment poses several hazards, the most obvious of which is fire. “If you have a microwave in your piece, make sure it’s clean and free of debris,” OSG says, suggesting covering it to keep food from splattering while it’s heating up in the microwave. “If you have a barbecue at your workplace and you cook for your staff, make sure the meat is grilled to the proper internal temperature,” suggests the OSG, and use a food thermometer. says it needs to. A list of cooking temperatures can be found here.

4. cleaning

Work refrigerators are often overlooked during regular routine cleanings. The OSG encourages occasional cleaning, but warns workers in advance that leftovers may be disposed of in the garbage. “We removed old products, questionable-looking items, and Tupperware that appeared to contain scientific experiments,” he explains OSG. Additionally, all eating areas should be cleared and wiped down after meals. Do not leave crumbs or food crumbs lying around. Colleagues may think you are slovenly.

5. leftovers

The UDA says any food left at room temperature for more than two hours should be thrown out. If the temperature was above 90 degrees Fahrenheit, you can only leave it for 1 hour. It says to put food in shallow containers and put it in the refrigerator or freezer. Most cooked leftovers he should eat within 3-4 days. The OSG says all leftovers should be packaged separately “to avoid the growth of harmful bacteria after a potluck lunch.”

In post-pandemic life, keeping food safe at work cannot be taken lightly and is often overlooked. A health and safety professional will want to remind employees of her best practices for cooking and eating in the office.