S.T.R.E.T.C.H. Cards - Food Safety

S.T.R.E.T.C.H. - Food Safety No. 1

Transportation & Distribution

While food is being transported to and from your facility, do you:
  • Keep the delivery vehicle clean?
  • Keep perishable food either HOT (above 140°F) or COLD (below 40°F)?
  • Separate cleaning supplies and/or chemicals from food?
  • Store food in protective containers?
  • Keep raw foods separate from "ready-to-eat" foods?
S.T.R.E.T.C.H. - Food Safety No. 2

Receiving

When food arrives at your facility, do you:
  • Make sure food is HOT (above 140°F) or COLD (below 40°F)?
  • Reject cans that have serious dents, bulges and/or leaks?
  • Accept only packages with an unbroken inner seal?
  • Date items to ensure use on a first-in, first-out basis?
  • Make sure there are no signs of insects and/or rodents?
S.T.R.E.T.C.H. - Food Safety No. 3

Storage Refrigerator

When handling perishable foods, do you:
  • Store perishable food immediately?
  • Set refrigerator temperature so that food stays below 40°F?
  • Space food so that air can circulate? Keep raw foods separate from "ready-to-eat" foods?
  • Store food at least 6 inches off the floor in a walk-in refrigerator?
  • Store "ready-to-eat" foods above other foods to prevent contamination from dripping juices?
  • Rotate food to use the oldest first?
S.T.R.E.T.C.H. - Food Safety No. 4

Storage Freezer

When handling frozen foods, do you:
  • Store frozen foods immediately?
  • Set freezer temperature below 0°F?
  • Space food so that air can circulate?
  • Store food at least 6 inches off the floor in a walk-in freezer?
  • Rotate food to use the oldest first?
S.T.R.E.T.C.H. - Food Safety No. 5

Storage Shelf Stable

When storing shelf stable foods, do you:
  • Store food at least 6 inches off the floor?
  • Store bulk foods in food-grade plastic and/or air tight containers?
  • Store food products away from chemical or other non-food items?
  • Rotate food to use the oldest first?
  • Monitor for signs of insects and/or rodents?
  • Keep the storage area clean?
S.T.R.E.T.C.H. - Food Safety No. 6

Food Repackaging

When you repackage food, do you and/or your workers:
  • Wash hands frequently and properly?
  • Wear clean aprons and hair restraints?
  • Frequently clean and sanitize preparation surfaces, utensils, pots and pans?
  • Keep raw food seperate from "ready-to-eat" food?
  • Keep perishables HOT (above 140°F) or COLD (below 40°F)?
  • Use food-grade packages?
  • Eat, drink, smoke, or chew tobacco only in designated areas?
  • Assign workers with contagious illnesses to non-food handling tasks?
S.T.R.E.T.C.H. - Food Safety No. 7

Food Preparation
Personal Habits

When preparing food, do you and/or your workers:
  • Wash hands frequently and properly?
  • Wear clean aprons and hair restraints?
  • Clean and sanitize food preparation surfaces, utensils, pots and pans?
  • Eat, drink, smoke, or chew tobacco only in designated areas?
  • Cover your nose and mouth when coughing or sneezing, and wash hands before returning to work?
  • Assign workers with contagious illnesses to non-food handling tasks?
S.T.R.E.T.C.H. - Food Safety No. 8

Food Preparation

When preparing food, do you and/or your workers:
  • Keep raw foods separate from "ready-to-eat" foods?
  • Use different cutting boards for raw meat, and cooked meat and vegetables?
  • Use a clean spoon each time you taste foods?
  • Wash fruits and vegetables before serving?
  • Cook meat and poultry thoroughly?
S.T.R.E.T.C.H. - Food Safety No. 9

Thawing Food

When thawing foods, do you and/or your workers:
  • Thaw foods in the refrigerator
OR
  • In watertight plastic bags under cold water, changing the water every 20 minutes
OR
  • In the microwave and cook immediately?
S.T.R.E.T.C.H. - Food Safety No. 10

Serving Food

When serving food, do you and/or your workers:
  • Wash hands frequently and properly?
  • Wear clean aprons and hair restraints?
  • Use a thermometer to ensure HOT food remains above 140°F and COLD food below 40°F during service?
  • Cover serving dishes to protect food between patrons?
  • Wash and sanitize dishes, tableware, and food service areas?
  • Use suitable utensils or disposable gloves for handling food?
  • Assign workers with contagious illnesses to non-food handling tasks?
S.T.R.E.T.C.H. - Food Safety No. 11

Leftovers

When handling leftovers, do you and/or your workers:
  • Discard perishable foods that have been at room temperature for 2 hours or more?
  • Divide leftover foods into small containers or quick-chill in an ice bath before refrigerating?
  • Refrigerate leftover foods immediately?
  • Reheat leftover food to at least 165°F before reserving?
  • Discard leftovers that have been reheated once?
  • Keep reheated leftovers separate from freshly cooked foods?
  • Thaw frozen leftovers in the refrigerator or heat without thawing?

Attention Emergency Food Organizations

You can now add and update your organization / site information, please create account or login below to get started.

 

 

Forgot Password


Indiana’s Emergency Food Resource Network has added a new feature to the food assistance directory! You can now view emergency food provider locations on a map by clicking "View with Google Maps". More information about each location can be found by searching by county, city, or zip code.

Our current and future newsletters will only be available electronically for viewing and printing. Sign up to receive our newsletter on our homepage!

Please distribute or copy these resources freely and explore our other resources such as food safety education and TEFAP information.