Nutrition & Foodservice Edge Magazine - March/April 2024 - 9

wash hands before and after
handling raw ingredients
such as eggs. Be mindful
of cross-contamination,
especially when handling
ingredients that may
trigger allergies. Separate
utensils, cutting boards, and
countertops should be used
to prevent allergen transfer.
Additionally, clearly label
dishes and ingredients to
communicate potential
allergens, and consider using
color-coded kitchen tools to
distinguish between different
types of treats. Properly store and label
all baked treats in airtight shallow
containers to maintain freshness and
prevent contamination (Centers for
Disease Control and Prevention, 2018).
Keep them covered and refrigerated, if
needed, for up to 3 days (or freeze for
an extended period).
YEAR-END WRAP-UP
From sunshine to snowflakes,
remember, at minimum, the basic food
safety steps:
Wash produce and hands. Give your
fresh fruits and vegetables a thorough
rinse under cold running tap water,
especially leafy greens and berries.
When it comes to handwashing, wash
hands with warm water, a temperature
of about 85°F (29.4°C) (U.S. Food and
Drug Administration, 2023d).
Scrub surfaces. Give your
kitchen surfaces, cutting
boards, and utensils a
robust cleaning with hot
soapy water at 110°F (43°C)
both before and after
handling food (U.S. Food
and Drug Administration,
2023c).
GIVE YOUR FRESH
FRUITS AND
VEGETABLES
a thorough rinse under cold
running water, especially
leafy greens and berries.
Thaw and cook smartly. Ditch
defrosting on the counter; frozen
food should exclusively thaw in the
refrigerator, under cold running
water, or using the defrost setting on
the microwave. Invest in a good digital
thermometer and remember to not let
cooked food linger in the temperature
" Danger Zone, " a range of 41°F to 135°F
(5°C to 57°C).
Maintain refrigerator temperature.
Ensure your refrigerator stays at 40°F
(4°C) or below, and avoid overcrowding
shelves. Leftovers, the treasured
aftermath of any feast, should be
labeled, stored in airtight containers,
and enjoyed within 4 days.
Embrace each season and its flavors
knowing that you're protecting
yourself, your loved ones, and your
clients with every bite. Remember,
food safety is a journey and not a final
destination. E
JESSY SADLER, SNS |
sadler.jessy@gmail.com
Jessy Sadler has worked in school food service for eight years and is currently the Nutrition Director in
Urbandale, Iowa. She holds a School Nutrition Specialist (SNS) credential with a Master's Degree in Nutrition
Science from Eastern Michigan University and a B.S. in Nutrition and Dietetics with a minor in Wellness from
Bradley University. Sadler is a certified ServSafe Instructor and Proctor, and provides food safety training to
many professional groups such as schools, restaurants, and healthcare facilities.
NUTRITION & FOODSERVICE EDGE | MARCH-APRIL 2024 9

Nutrition & Foodservice Edge Magazine - March/April 2024

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