Clean, Separate, Cook & Cool

Clean, Separate, Cook & Cool, the 4 essential steps to maintaining a bacteria free environment:

 

 

There are 4 easy safe food handing steps you can practice:

1. Clean - Wash hands and surfaces often
2. Chill - Refrigerate foods properly
3. Separate - Keep raw meat, poultry, seafood and their juices separate from one another and other foods
4. Cook - Cook to the proper temperatures

 

CLEAN: Wash hands and surfaces often:

 

• Always wash hands, utensils, cutting boards, and surfaces when switching tasks
• Wash sponges with hot soapy water after every use. Change sponges, dishcloths and aprons often
• Wash all fruits and vegetables, especially those you peel

 

CHILL: Refrigerate/freeze foods promptly

 

• Use the 2 hour rule in the kitchen -- Refrigerate or freeze all perishables within 2 hours of purchase or preparation
• Never defrost foods at room temperature -- harmful bacteria will quickly multiply while in the danger zone (4c - 60c)

**Refrigerator defrosting is the safest way to thaw frozen foods**

 

SEPARATE:

• Keep raw meat/poultry/seafood and their juice separate from one another during storage and preparation -- place protein on a plate and store it on the bottom shelf
• Use two cutting boards: one for raw meat/poultry/seafood; the other for cooked foods and washed fruits and vegetables
• Use one plate or platter for raw meat/poultry/seafood and another for cooked
• When checking cooked foods for seasoning, don't "Double dip" -- once you have done your tasting don't put the tasting spoon back into the pot

 

COOK: Cook, Poultry & eggs to the proper temperatures

 

• Use a food thermometer -- this is the ONLY way to tell if your food has reached a high enough internal temperature to destroy harmful bacteria
• DO NOT bring meat/poultry & eggs to room temperature before cooking
• DO NOT rely on the "Colour test" to know when meats are done
• Thermometers should be placed in the thickest area of the meat, not in fat or near bone

 

Safe temperatures for cooked foods

• Steaks, Roasts -- 63c
• Fish -- 63c
• Pork -- 71c
• Ground beef -- 71c
• Egg dishes -- 71c
• Chicken breasts -- 74c
• Whole Poultry -- 74c

Knives

Select the proper knife for the job:

 

1. French Knife or Chef's Knife CLICK HERE -  Versatile -- used for many things -- sharper and thinner near the end (tip)
2. Boning Knife CLICK HERE - Used for meat with bones -- separating joints -- filleting
3. Paring Knife CLICK HERE - Used for detail work -- smaller cuts -- more accurate -- decorative work -- delicate
4. Slicing Knife CLICK HERE- Used for slicing -- not used for soft products -- thin slices of meat -- comes in different sizes
5. Serrated Knife CLICK HERE- Makes a great bread knife -- softer vegetables with skins
6. Pallet Knife or Metal Spatula CLICK HERE- Spreading -- picking things up -- no Blade
7. Cleaver CLICK HERE- Heaver than other knives -- used for cutting through thick meat, bone
8. Peeler CLICK HERE- Used for peeling -- blade moves, will follow the shape of what you're peeling -- has tool to remove eyes of potatoes

Handling Knives:

When walking with a knife in the kitchen:

• At your side with the tip down and blade pointing backwards -- let people know you have a knife, " KNIFE, BEHIND!"
• Avoid carrying the knife by the blade

 

When using a knife:

• ALWAYS use a cutting board - put damp cloth under cutting board to prevent movement
• ALWAYS be sure the knife is as sharp as possible

Safety In The Kitchen

Safety In The Kitchen

February 5, 2015

8:20 AM

What are the six general safety guidelines given in the textbook?

1. Tie back hair, remove jewellery, roll up sleeves, and tightly tie back apron strings - These items can easily catch fire or get tangled in appliances
2. Always remain focused on the task at hand
3. Prevent clutter. Put items back where they belong as you finish with them or after you've washed them
4. Close drawers and doors completely after you open them. You can be seriously hurt if you bump into an open door.
5. Use the right tool for the job. EXMP. Don't use a knife to pry off a jar lid. Take the time to find the tool you need
6. Store heavy or bulky items, such as cookware, on low shelves so you can reach them easily

How can you prevent falls from happening?

• Keep the floor clear of clutter
• ALWAYS clean up spills -- spatters -- peelings
• Keep shoes tied at all times
• Stay aware of your surroundings
• There are chef specific shoes available

How do you prevent cuts from occurring?

• Keep knives sharp and be sure to use them properly
• Use a drawer divider, knife block, or knife rack for storing sharp cutting tools
• Don't try to catch a falling knife, EVER.
• Sweep up any broken glass immediately with a broom -- if you need to pick up smaller pieces by hand do so with a wet paper towel

Describe the proper technique for washing knives:

• Do not soak knives or other sharp utensils in a sink or dishpan with water
• Wash and dry knives immediately after using them and return them to their proper storage place

What are the basic guidelines for using electricity safely?

1. WATER AND ELECTRICITY DO NOT MIX

• Never use an electric appliance whilst your hands are wet or while standing on a wet floor
• Keep electrics away from water at all times
• Do not run cords around a sink
• If an appliance does fall into water unplug it immediately
• Do not put small appliances in water for cleaning unless the manual says it is okay to do so

2. AVOID DAMAGE TO ELECTRICAL CORDS

• A single exposed wire could start a fire or produce a shock
• To keep from damaging cords: do not let them rest on a hot surface or try to staple them in place
•  Never disconnect an appliance by tugging on the cord

3. USE OUTLETS PROPERLY

• Plugging too many cords into a single outlet can cause a fire
• Some appliances are equipped with polarized plugs (plugs made with one blade wider than the other)
• If you cannot fit a polarized plug into an older outlet DO NOT try to force it

4. USE CARE WITH ANY PLUGGED IN APPLIANCES

• Never put your fingers or kitchen tool inside an appliance
• Don't let cords dangle off the counter -- tripping hazard -- could be pulled off the counter

5. WATCH FOR PROBLEMS

• Don't try to use a damaged appliance or one that gives you a shock
• Have it repaired before you use it again
• If an appliance starts to burn -- unplug it immediately

 Give three examples of a hazardous chemical:

1. Ammonia
2. Bleach
3. Kerosene

Where should hazardous chemicals be stored?

Store hazardous materials away from food, and be sure to keep them out of reach of children

List Six ways to prevent burns:

1. Use potholders or oven mitts when handling hot pots and pans
2. Do not use a kitchen towel to take out hot items in the oven or on the stove
3. When uncovering a pot or pan: lift up the far edge of the cover first so that the steam will flow away from you
4. Use only pots and pans in good condition
5. Keep pan handles turned toward the back or middle of the stove top
6. Keep flammable items, such as paper towels, away from the stove

What are two granulated products that can be poured over a skillet if a fire starts?

1. Salt
2. Baking soda

What are two products you should NOT use if a fire starts in a skillet?

1. Water
2. Baking powder

What is the most important thing to do if an accident occurs?

• STAY CALM -- Do not panic, it will keep you from thinking clearly and may result in another accident
• Do not be afraid to ask for help

List two reasons why it is important to follow safety procedures when working in the kitchen:

1. To ensure that no one is injured -- staff or consumer or self
2. To maintain a comfortable and safe environment -- essential for remaining focused

Keeping Food Safe to Eat

Keeping Food Safe to Eat

February 4, 2015

9:07 AM

List 7 ways to minimize the risk of introducing harmful micro-organisms into the kitchen

1.       Wear clean clothes and cover them with an apron

2.       Using soap and warm water, scrub your hands for 30 seconds before you begin to handle food

3.       Wear rubber or plastic gloves if you have an open wound on your hand

4.       Clean your hands after almost any activity, including using the bathroom and sneezing

5.       Do not sneeze or cough into food

6.       Do not touch your face, hair, or any other part of your body

7.       Wash cutting boards and other equipment in between use

List the 8 essential guidelines to ensure food safety is practice in your kitchen

1.       Be sure that work areas and equipment are clean before you start preparing food.

2.       Avoid cross-contamination. After cutting raw meat -- Wash everything that came into contact

3.       If possible, avoid cutting boards made of porous materials

4.       Washing the tops of cans before opening

5.       Use two spoons if you are to taste test -- one to remove food that you wish to sample (pour into second spoon)

6.       Keep pets out of the kitchen

7.       Use throw away towels for drying dishes (if needed) and washing hands

8.       Use clean dish clothes and sponges daily -- wash sponges at the end of the day

What four steps must be followed to reduce the risk of food borne illness?

1.       Clean:  Wash hands, equipment, and surfaces with hot water before and after use

2.       Separate: Keep raw meats and poultry away from other foods at all times

3.       Cook:  Cook food thoroughly

4.       Chill: Refrigerate or freeze perishables, prepared food, or leftovers

Seven temperatures for storing, cooking, and freezing food:

1.       71c - 100c: High temperatures destroys most bacteria

2.       60c - 71c: No bacterial growth -- some bacteria live

3.       52c - 60c: Many bacteria survive <---|

4.       15c - 52c: Rapid bacterial growth      |---Danger Zone

5.       4c - 15c  : Some bacterial growth<---|

6.       0c - 4c    : Refrigerator temperatures -- slow bacterial growth

7.       -18c - 0c: Freezing temperatures -- no bacterial growth

What nine guidelines should be followed when cooking and serving food?:

1.       Cook food to the proper internal temperature or until thoroughly cooked

2.       Taste foods containing ingredients from animal sources only after they are fully cooked

3.       When microwaving, take steps to ensure even, thorough cooking

4.       Do not leave food out more than two hours at room temperature, or one if above 32c

5.       Keep extra quantities of food either hot -- on the store or in another cooking appliance -- or cold (fridge)

6.       Do not add more food to a serving dish of food that has been out for a while

7.       Discard foods that have been help at room temp for more than two hours

8.       Fridge food in shallow containers

9.       When reheating food -- bring it to an internal temperature of 74c

What are three methods for thawing frozen foods?

1.       Place food in the fridge where it will thaw slowly

2.       Put in water tight plastic bag and submerge

3.       Microwave

What factors can cause food spoilage?

·         Not being properly stored

·         Harmful bacteria

·         Yeasts

·         Molds

·         Natural chemical changes within food

 What environmental conditions can cause food spoilage?

1.       Heat

2.       Air

3.       Moisture

4.       Light

5.       Dirt

6.       Damage to food or packaging

What are some visual signs that food is starting to spoil?

·         Fresh foods will wilt, get wrinkled, or turn brown

·         Foods can become slimy

·         Fuzzy mold

·         Bruises

·         Bad flavors and odors

What does FIFO mean? And what are the FIFO steps?

FIRST IN FIRST OUT:

Store new food behind the same kind of older food, use the older food first

What foods should be stored in the fridge?

·         Milk, dairy products, eggs

·         Deli foods such as fresh meat, poultry, seafood

·         Fresh fruits and vegetables, (Exempt -- onions, potatoes -- cool dry area)

·         Whole-grain products, seeds, nuts

·         Leftover cooked goods

·         Baked goods with fruit or cream fillings

·         Any foods with label "Keep refrigerated"

How long can these products be stored in a fridge?

·         Ground meets -- Ground poultry : 1-2 days

·         Unopened hard cheese : 10 months

·         An opened jar of mayo : 2 months

·         Bread : Check "Best before date"

·         Leftover fried chicken : 3-4 days

·         Fully cooked whole ham : 7 days

What could happen if the cold air can not circulate throughout the fridge?

Areas may become too warm to store perishables safely

What are you meant to labels leftovers with? Why?

Label with the current date, to ensure they are eaten within a few days

What is "freezer burn"?

A condition that results when food is improperly packaged or stored in the freezer too long. The food dies out and loses flavor and texture

During a power outage how long will a full fridge and freezer keep cold?

Freezer : Full : Two days -- half full : One day. Fridge 4-6 hours. Ensure that opening is kept minimal to ensure the cold temperatures are maintained much longer

What food products should be thrown away if they have been held above 40f for longer then 2 hours?

·         Fresh meats

·         Poultry

·         Fish

·         Lunch meats

·         Eggs

·         Milk

·         Soft cheeses

·         Cooked foods

How would you thaw a frozen turkey safely?

Put the whole turkey in the fridge and leave to thaw (May take several days)

Safe internal temperatures:

Chicken : 160c

Pork : 170c

Bain Marie:

Large sink or metal container with constantly flowing water, usually cold. Used to cool soup rapidly for safe storage.

Food Borne Pathogens

Food Borne Pathogens

February 3, 2015

9:53 AM

Hazards: Any substance that can cause illness or injury is called a hazard

3 types of food hazards:

1.       Biological Hazards, usually in form of micro organisms (Micro organisms that can cause disease are called pathogens)

2.       Chemical Hazards, *NEVER MIX CLEANING CHEMICALS*, Bleach + Ammonia = Mustard Gas,

3.       Physical Hazard, bones, cartilage, jewelry 

Types of pathogens:

Four types of micro organisms (aka pathogens) can contaminated food and cause illness:

1.       Bacteria

2.       Viruses

3.       Fungi

4.       Parasites

Four types of bacteria:

1.       Harmless

2.       Beneficial

3.       Undesirable - Food spoilage, "Food being off"

4.       Disease-causing Bacteria

Bacteria can survive anywhere!

Bacteria can live in the air, in the water, in the ground, on our food and inside our bodies.

Harmless bacteria

Most bacteria are harmless

Beneficial Bacteria

These bacteria are helpful to us. Bacteria live in our intestines and aid in digestion of food and help fight off bad bacteria.

Bacteria help in the production of some foods (yogurt, cheese)

Undesirable Bacteria

These are the bacteria responsible for food spoilage. They cause souring and decomposition of food.

Disease causing bacteria

Can not be seen, smelt, or tasted in food.

This bacteria can cause disease in one of three ways:

1.       Intoxications

2.       Infection

3.       Toxin-medicated infection

Food intoxications:

Intoxications are caused by toxins (poisons) produced by the bacteria as they are growing in the food

Food infections

Infections are caused by bacteria or other organisms that get into the intestinal tract

Toxin-mediated infections

Also caused by bacteria that get into the body and grow

Disease is caused by poisons the bacteria produce

Conditions for growth:

Bacteria have certain requirement s for growth

These include oxygen, food, and water

Food:

Bacteria like proteins

Moisture:

Bacteria requires water to absorb food

Dry foods do not support bacteria

Oxygen

Although some bacteria can live without any oxygen, most cannot

Danger zone DANGER ZONE

Bacteria live, grow, thrive in a temp range from 41f-135f or 5c-60c

Time and bacteria

When a bacteria is introduced into a new environment, it takes time to adapt. This is called lag phase.

If other conditions are good, the lag phase may last approx.. One hour. If it wasn't for the lag phase there would be a lot more contamination

Food Borne Illness

Food Borne Illness

February 3, 2015

8:57 AM

Shigellosis: Bacteria

Where can it be found?
Diarrheal stools of infected persons

How do we get infected?

Bacterium passing from stools or soiled fingers via lack of hand washing -- contaminated food

Symptoms of infections:

Diarrhea

Prevention:

Frequent and careful hand-washing after any activity.

Report any case of shigellosis

Botulism: Bacteria/Toxin

Where can it be found?

Foods with low acidity
Inadequatley processed canned foods (Sausages, meats, and sea food)

How do we get infected?

Eating foods where the bacteria has grown

Symptoms of infection:

Double vision

Droopy eye-lids

Blurred vision

Slurred speech

Difficulty swallowing

Dry mouth

Muscle weakness

Prevention:

Cook at over 80C+ for 10 minutes or longer rids the toxin

Proper processing of foods
 

Cryptosporidium: Parasite

Where can it be found?

Contaminated water - Very durable parasite

How do we get infected?

Drinking contaminated water

Eating foods that have been processed using contaminated water

Water has to have contact with animal feces

Symptoms of infection:

Diarrhea

Stomach Cramps

Nausea

Vomiting

Fever

Dehydration

Prevention:

Avoid untreated water, unpasteurised milk/juice

Wash hands

Campylobacteriosis: Bacteria

Where can it be found?
Birds

How do we get infected?

Eating undercooked poultry meats

Cross contamination

Symptoms of infections:

Fever

Headache

Muscle Pain

Bloody stools

Cramps

Nausea

Vomiting

Prevention:

Cooking poultry properly  (internal temp - 165C)

Avoid cross contamination

Ecoli: Bacteria

Where can it be found?

Contaminated water

How do you get infected?
Eating contaminated food (via feces especially)

Symptoms of infections:

Severed stomach cramps

Diarrhea

Vomiting

Fever

Prevention:

Washing hands

Cooking meats

Avoid unpasteurised dairy and fruits

Avoid swallowing water while swimming, hot tubs, pools, etc.

Giardia: Parasite

Where can it be found?

In people, water

How do we get infected?
Drinking poorly treated

Contaminated food (Cross-contamination)

Symptons of infection:
Diarrhea

Stomach cramps

Nausea

Gas

Weight loss

Bloating

Prevention:

Avoiding drinking contaminated surface water

Unpast. Milk Juice

Hepatitis A: Virus

Where can it be found?
Contaminated food

How do we get infected?
Person to person

Close personal contact

Water contaminated by feces

Symptoms of infection:
Nausea

Anorexia

Fever

Abdominal pains

Prevention:

Hepatitis A vaccine

Good hygiene

Listeriosis: Bacteria

Where can it be found?
Soil and water

Vegetables grown in contaminated soil and water

How do we get infected?

Eating food contaminated with bacteria

Baby can contract from mother

Symptoms of infection:

Nausea

Diarrhea

Confusion

Lose of balance

Convulsions

Headache

Prevention:

Properly cook animal products

Washing raw vegetables

Norovirus: Virus

Where can it be found?

In people

How do we get infected?

Person to person

Places where people are in close contact

Symptoms of Infections:

Nausea

Vomiting

Headache

Fatigue

Prevention:

Washing hands

Eating well cooked food

Wash food and vegetables

Eating while still hot

Avoid directly handling soiled linens

Salmonellosis: Bacteria

Where can it be found?

People and animals

How do we get infected?

Eating contaminated food

Symptoms of Infections:

Diarrhea

Fever

Abdominal cramps

Preventions:

Do not eat undercooked eggs, poultry, or meat

Washing hands

Trichinellosis: Parasite

Where can it be found?

Raw and undercooked meats (Especially pork)

How do we get infected?

Eating contaminated meats, raw, undercooked

Symptoms of infection:

Fever

Headache

Flu-like

Prevention:

Cook pork until juice clear or 170F internal temp

Freezing pork smaller than 6 inches for 20 days (No less)