Family Style Food Preparation and Handling

The food preparation process includes strict observation of personal hygiene, continuous application of sanitary food-handling techniques, destroying harmful bacteria,thorough washing, and minimal handling of food throughout the process.

1. Only employee and regular volunteers (four or more days per month) with current Food Handlers Cards (that are posted) will prepare food for breakfast, lunch, snacks, or cooking projects. 
2. Hand washing is required between preparation tasks, before or after eating, before putting on gloves, as well as after touching hair, face or body. Double handwashing is required after returning from the bathroom. Gloves or serving utensils will be used while handling ready-to-eat foods.  
3. Food preparation areas, surfaces, and equipment will be cleaned and sanitized before and after use.   
4. Food must be prepared with a minimum of handling, with suitable utensils, and on surfaces that prior to use have been cleaned, rinsed, and sanitized to prevent cross-contamination. 
5. Raw fruits and vegetables must be thoroughly washed with water before cooking or serving. Tops of cans must be washed before opening. 
6. Fridge and Freezer units must have thermometers and maintain 41 Deg F or below in fridges and 0 Deg F or below in freezers.  
7. Potentially hazardous food containing milk, meat, poultry, eggs, and fish products are prepared from chilled products as quickly as possible and refrigerated in shallow containers or served immediately. 
8. Potentially hazardous foods requiring cooking (meat, fish, eggs, poultry) must be cooked to proper internal cooking temperature; utilizing the temperature guide provided by the USDA. 

See “Casseroles” temperature for Macaroni and Cheese, Lasagna, Meatballs, Soups, Burritos, Beans/Rice, Patties 

Short URL for this page: https://www.fsis.usda.gov/safetempchart 

1. Potentially hazardous foods that have been cooked and then refrigerated must be reheated rapidly and thoroughly to 165º Fahrenheit or more before being served  
2. Potentially hazardous foods must be thawed: 
   1. Under refrigeration at a temperature below 41º Fahrenheit; 
   2. In a microwave oven only when the food is being cooked immediately afterwards. 
   3. As part of conventional cooking. 
3. Potentially hazardous food must be kept at an internal temperature of 41º Fahrenheit or below, or at an internal temperature of 135º Fahrenheit or above during the holding period. 
4. Food thermometers must be calibrated daily before use and whenever it is bumped or dropped to ensure correct temperature readings (Post on wall in kitchen). A small diameter probe thermometer must be used. 
5. When using the microwave for cooking, staff will ensure that food is not too hot for consumption. 
6. Water for cooking, preparing or drinking will not be obtained from hand washing sinks.  
7. Two spoons are used for tasting. One spoon dips into the food and transfers it to the other spoon for tasting. 
8. Each serving bowl on the table has a separate spoon or other utensil for serving food. Cover food in bowls to set on table before serving. Use plastic wrap for cold, aluminum foil for hot. Serving and eating utensils should be distinct and not used for both purposes.  
9. Sufficient amounts of prepared food must be placed on each  table  
10. Total quantities of food are to be placed in serving bowls. All food removed from the kitchen and served family style on the table must be discarded.  Milk cartons used to refill communal pitchers and condiment bottles will be sanitized and returned to refrigeration (41 Deg F or below) within 2 hours of being served. Food heated and properly stored can be reheated at a later date by the Central or Grand kitchens. 

This policy complies with Head Start Performance Standard 45 CFR Section 1304.23.
It was approved by Policy Council on October 14, 1997. April 2024
Updated July 01. July 2002. July 12004. June 2009, June 2010. September 2015. May 2018. March 2024

© 1995-2024. Head Start of Lane County. All rights reserved. 

REVIEWED: March 2024