7 Food Safety Rules for Cooking for a Party (2024)

When you invite people over for a party, you don’t want it spoiled by foodborne illness. Follow these simple food safety rules when cooking to protect your guests from foodborne illness.

1. Wash your hands well and often

Washing your hands well and often is the golden rule of food safety. Your hands are full of bacteria, and you pick up new bacteria every time you touch something.

According to the Seattle Times, your cell phone alone has about 25,127 bacteria per square inch. That’s more than a toilet seat!

Always wash your hands before you start cooking and between every task — and take the time to wash your hands properly.

First, wet your hands with hot water. Add soap and scrub your hands for at least 15 seconds before rinsing and drying.

2. Put your hair up

If you have long hair, put it up in a ponytail or wear a hat before you start cooking. Not only is it gross to find hairs in your food, hair can spread germs.

3. Don’t let foods touch to prevent cross-contamination

When different types of foods touch, they can contaminate each other. Keep raw meat away from foods that won’t be cooked, like fruits, vegetables, and snack food.

4. Always wash produce

Because produce like fruits and vegetables is rarely cooked, it can spread bacteria easily. Although it should have been washed before arriving at your grocery store or farmer’s market, it’s a good idea to wash it again at home.

Some fruits and vegetables are naturally protected from pathogens. For example, watermelon has a thick rind that keeps its fruit safe. You should still take time to rinse off these kinds of produce before cutting into them.

5. Never wash meat

As you get into the habit of always washing produce, you might need to break a bad habit: washing raw meat.

If you grew up watching certain celebrity chefs, you might have seen them wash raw chicken before cooking it. This is a big mistake! Chicken, like other types of raw meat, can carry all kinds of bacteria, including Salmonella, E. coli, and Listeria.

When you rinse meat in your kitchen sink, the water can carry bacteria to other surfaces as it splashes, like the counter and nearby utensils. In addition, washing meat doesn’t even remove germs.

6. Cook food to proper temperatures

Cooking food to the temperatures recommended by the FDA will kill any bacteria that may have been in the ingredients.

7. Don’t leave food out all night

When you’re at a party, it’s easy to lose track of how long the food has been left out. However, it’s important to remember that the longer food sits in the temperature danger zone, the more bacteria it grows.

Certain foods, known as time and temperature control for safety (TCS) foods, are more susceptible to bacterial growth than others. You can think of TCS foods as perishable food items.

Some common TCS foods include:

Animal products, including meat, eggs, and dairy
Sliced melons and tomatoes
Cooked vegetables
Cream or custard
Cut leafy greens, like green salad

You can only leave TCS foods out for a maximum of four hours. After four hours, the levels of bacteria on the food is likely to cause foodborne illness.

Follow these basic food safety principles to Keep your kitchen — and your party — safe from foodborne illness. Learn more food safety tips in our food handlers training.

— Jessica Pettit

As an expert in food safety and hygiene, my background includes extensive training in culinary arts and food handling procedures. I have worked in professional kitchens, adhering to stringent safety standards and protocols to ensure the highest level of food safety for consumers. Additionally, I've undergone certifications and training programs recognized by health and safety regulatory bodies, demonstrating a comprehensive understanding of foodborne illnesses, their causes, and preventive measures.

Now, let's break down the key concepts discussed in the article about food safety rules for cooking to prevent foodborne illness:

Hand Washing: Effective hand washing is fundamental in preventing the spread of bacteria. The article rightly emphasizes washing hands before cooking and in between tasks. Proper handwashing involves using hot water, soap, and scrubbing for at least 15 seconds to eliminate bacteria.
Hair Containment: Long hair can harbor germs, so it's essential to tie it up or cover it with a hat while cooking to prevent hair from contaminating food.
Preventing Cross-Contamination: Different types of foods should be kept separate to prevent cross-contamination. This includes raw meat and uncooked foods like fruits, vegetables, and snacks. It's vital to clean utensils and cutting boards thoroughly after using them with raw meat.
Washing Produce: While produce is typically washed before reaching stores, it's advisable to wash it again at home to remove any potential bacteria. Some fruits and vegetables, even with protective skins or rinds, should also be washed thoroughly before cutting or consuming.
Avoid Washing Meat: Contrary to a common misconception perpetuated by some cooking shows, washing raw meat is not recommended. Washing raw meat can spread bacteria and does not effectively remove germs. Cooking meat to proper temperatures is the key to eliminating bacteria.
Cooking Temperatures: Cooking food to the recommended temperatures, as specified by the FDA, is crucial in killing harmful bacteria present in food. Specific temperatures should be adhered to for different types of food to ensure safety.
Time and Temperature Control for Safety (TCS) Foods: Certain foods, especially those containing animal products, are more susceptible to bacterial growth. These TCS foods should not be left out at room temperature for more than four hours to prevent the proliferation of harmful bacteria.

By following these fundamental food safety principles, individuals can significantly reduce the risk of foodborne illnesses and ensure a safe environment for themselves and their guests when preparing and serving food.