Title

Safe Food Handling

(DE1544, Reviewed June 2025)
File
Publication File:
Summary

This poster gives the guidelines for emergency mass feeding shelters.

Lead Author
Lead Author:
Julie Garden-Robinson, Ph.D., R.D., L.R.D. Food and Nutrition Specialist
Availability
Availability:
Web only
Publication Sections

Food Safety Guidelines for Emergency Mass Feeding Shelters

  • Do not accept food or water from unknown sources. Verify that water is potable. Use bottled water as a backup.
  • Wash hands with soap and water for at least 20 seconds before handling/serving food and any time your hands become contaminated.
  • When refrigeration is not available, have perishable foods delivered daily and use as quickly as possible. Use coolers and ice to keep foods cold.
  • Keep the menu simple. Cook foods to safe temperatures*
    • 165 degrees F: Poultry, soup, stew, casseroles, stuffing
    • 155 degrees F: Ground beef
    • 145 degrees F: Ham, roast beef, pork, fish 
    • Cook eggs until yolks and whites are firm (at least 145 degrees F)
  • Keep hot foods hot and cold foods cold. Maintain perishable food at safe temperatures (below 41 degrees F and above 135 degrees F).
  • Be aware of hygiene/sanitation procedures and only handle food if you are feeling healthy.
  • Use single-use (paper or plastic) drinking and eating utensils.
  • Minimize bare-hand contact with food. Wear clean plastic gloves and change them when they become soiled.

*Reference: FDA Food Code