• Food safety practices prevent illness.food image by Zbigniew Nowak from Fotolia.com
  
  Cooks in assisted living facilities are required to adhere to all Florida food safety regulations. The Florida Department of Health conducts periodic inspections of these facilities to ensure that regulations are being followed. Regulations cover proper storage, preparation, cooking and serving of food. The goal in food safety is always to limit the growth of bacteria, which can cause food poisoning.
  
  

Safe Storage

• Florida food safety regulations spell out proper food storage practices. All perishable food should be refrigerated within 1 to 2 hours of purchase to prevent the growth of bacteria. Regulations cover how long fresh meats can be stored; poultry, fish and ground meats must be used within two days and beef, lamb, and pork within 3 to 5 days. Frozen meats should be double wrapped. Dented, leaking or rusted canned goods must be discarded.
  
  

Safe Preparation

• Hand washing by food preparation staff is very important in preventing cross-contamination. Hands must be washed for 20 seconds before and after handling food. Raw meat and meat juices must not be allowed to contaminate other food. To prevent contamination, wash cutting boards, knives and counter tops after cutting meats, and marinate meat in a covered dish in the refrigerator.
  
  

Safe Cooking

• Florida food safety regulations specify internal cooking temperatures for different types of meats. Serious illness can result from ingesting undercooked meats. Beef, steaks, and chops must be cooked to 145 degrees, pork to 160 degrees, and poultry to 165 degrees to prevent salmonella and trichinosis.
  
  

Safe Serving

• The golden rule for serving is to keep hot foods hot and cold foods cold, since bacteria grow fastest around room temperature. Hot food should not fall below 140 degrees, while cold food should not climb above 40 degrees. Food can be kept hot by serving from warming trays or slow cookers and cold by nesting serving bowls in ice.