Preparing Safe Food Preparation

Preparing Safe food preparation practices include:

 Keep all kitchen equipment, dishes, and utensils clean and in safe condition.

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 Wash dishes and eating and serving utensils in a dishwasher (reach a temperature of 165° F during the washing or drying cycle) or by hand with a sanitizing agent.

 Keep the food preparation area separate from the eating, napping, play, toilet and bathroom areas, and from areas where animals are kept. Never use the food preparation area as a passageway while food is being prepared.

 Make sure that all staff wash their hands before preparing food, serving and eating meals and snacks, and after toileting, diapering, and outdoor activities. The best way to combat the spread of communicable disease or germs is by careful handwashing with liquid soap, rinsing under running water, and drying with paper towels.

 Do not wash hands in food preparation sinks to prevent contamination of food.

 Keep all surfaces that come in contact with food (including tables and countertops), floors, and shelving in good repair. Use smooth and nonporous materials that are easily cleaned and sanitized.

 Use cutting boards that can be disinfected (such as glass, Formica, or plastic). Always clean them with soap and hot water after each use.

 Do not use cutting boards with crevices and cuts because they can hide food material that can grow bacteria and contaminate the next food cut on the surface.


 Always clean and sanitize cutting boards, knives, and other utensils after they come in contact with raw meat, poultry, and seafood. Use one cutting board for raw meat products and another for salads and ready-to-eat foods to prevent cross-contamination of bacteria from one food to another.

 Air-dry hand-washed dishes to eliminate recontamination from hands or towels.

 Use dishes with smooth, hard-glazed surfaces that do not have cracks or chips.

 Clean and sanitize table surfaces before and after use.

 Sanitize kitchen dishcloths and sponges often because these materials can hide bacteria and promote their growth.

 Wash kitchen towels and cloths often in hot water in the washing machine.

 Clean the can opener blade after each use.

 Keep garbage in a covered container, away from children. Empty the garbage every day to reduce odors, control insects and rodents, and protect children and the child care center from contamination.

 Occasionally sanitize the kitchen sink, drain, disposal, and connecting pipe by pouring a solution of one teaspoon of chlorine bleach in one quart of water or a commercial cleaning solution down the drain.

 Wash fresh fruits and vegetables with water, and soap and scrub brush when needed, to reduce or eliminate any pesticides or residues.