Thermodyne’s Essential Food Safety Guidelines
Food safety isn’t just best practice, it’s your promise to customers and to public health. With thousands of foodborne illnesses reported annually in the U.S., it’s vital to prioritize safe handling at every step.
1. Understand the Stakes
Foodborne illness impacts 76 million Americans annually, with approximately 5,000 deaths each year.
Retail food operations—like restaurants, schools, and cafés—account for many outbreaks.
Proper practices protect your guests and your reputation.
2. Follow Legal Sanitation Standards
In Indiana, Retail Food Establishment Sanitation Requirements (rule 410 IAC 7‑24) ensure foods are:
- Safe, sanitary, and accurately represented
- Handled to prevent contamination and temperature abuse
3. Cook to Safe Internal Temperatures
Always verify cooking temperatures with a reliable thermometer. Here are the key targets:
- 165 °F for 15 sec: Poultry, stuffed meats or pasta, game meats
- 165 °F for 2 min: Microwave-cooked animal foods
- 155–158 °F (time-dependent): Injected meats, ground meats, non-immediate-service eggs
- 145 °F (15 sec): Whole meats, fish, immediate-use eggs
- 130–158 °F (time-based): Roasts—ranges include 145 °F for 4 min, or 135 °F for up to 112 min
4. Temperature Control: Cooling & Holding
- Hot holding: ≥ 135 °F to avoid danger zone
- Cold ingredients: ≤ 40 °F; Frozen: 0 °F or lower
- Prompt storage: Refrigerate or freeze perishables and leftovers within two hours
5. Prevent Cross‑Contamination
- Storage: Always place raw meats, poultry, and seafood on the lowest refrigerator shelves to prevent drips.
- Preparation: Use separate cutting boards and utensils; clean and sanitize between uses.
- Serving: Never place cooked or ready-to-eat items on surfaces that touch raw products.
6. Cleanliness & Sanitation
- Hand hygiene: Wash hands for at least 20 seconds before and after handling food, after using the restroom, and after potential contamination.
- Surfaces & tools: Clean and sanitize regularly, especially after handling raw food.
- Equipment hygiene: Keep cooking and holding units clean inside and out to reduce bacterial buildup.
7. Staff Training & Culture
- Periodic training: Ensure all staff are up-to-date on food safety standards.
- Audits and checks: Conduct regular cleanliness and food-handling inspections.
- Encourage vigilance: Promote safe practices and open reporting of any concerns.
Final Takeaway
A safe kitchen is built on temperature control, cleanliness, and vigilance every day. By rigorously applying these guidelines, you safeguard your guests and bolster your brand’s reliability.
Want to explore deeper? Check out Thermodyne’s full Food Safety Guidelines resource, which includes specific standards and detailed cooking/holding tables.
Posted in: Cooking Tips & Recipes