Wash hands for at least 20 seconds by scrubbing with soap and warm water, rinsing, and drying with a paper towel. Washing your hands thoroughly and frequently is the most important thing a food service worker can do to keep germs out of the food he / she prepares.
Microbiological hazards (bacteria in particular) are considered the greatest risk to the food industry . Bacteria usually require Food , Acidity, Temperature, Time, Oxygen and Moisture in order to grow. Controlling any or all of these factors can help prevent bacterial growth.
Keep food , particularly potentially hazardous food , in covered containers or properly wrapped. Remember: raw food should be stored below cooked or ready-to-eat foods , to prevent cross- contamination . Do not use hot-holding equipment to reheat food .
How do you use thermometer correctly ? Always put the thermometer stem or probe into the thickest part of the food. A bimetallic stemmed thermometer should be put into food from the tip to the end of the sensing area. Before you record the temperature, wait for the thermometer reading to steady.
The most critical include concentration, temperature, contact time, water hardness, and pH. Concentration Sanitizer solution is a mix of chemical sanitizer and water. The concentration of this mix-the amount of sanitizer to water-is critical. Too little sanitizer may make the solution weak and useless.
TCS foods must be kept out of the Danger Zone (41°- 1359 prevent the growth of microorganisms and the production of toxins. TCS FOODS include Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, and Cut Melons.
The core messages of the Five Keys to Safer Food are: (1) keep clean; (2) separate raw and cooked; (3) cook thoroughly; (4) keep food at safe temperatures; and ( 5 ) use safe water and raw materials.
Changes in the environment leading to food contamination. Better detection of multistate outbreaks. New and emerging bacteria, toxins, and antibiotic resistance. Changes in consumer preferences and habits.
Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” Never leave food out of refrigeration over 2 hours.
This can happen remarkably quickly ; in conditions ideal for bacterial growth, one single-cell bacteria can become two million in just seven hours. Bacteria and other pathogens thrive in foods that are: moist. high in protein or starch.
To prevent cross- contamination , keep raw and ready-to-eat foods separate throughout storage and preparation. Food workers should clean and sanitize surfaces, equipment, and utensils between uses with different foods , especially after preparing raw meat.
Clean : Wash your hands and surfaces often. Germs that cause food poisoning can survive in many places and spread around your kitchen. Wash hands for 20 seconds with soap and water before, during, and after preparing food and before eating. Wash your utensils, cutting boards, and countertops with hot, soapy water.
Place the food thermometer in the thickest part of the food. It should not touch bone, fat or gristle. Begin checking the temperature toward the end of cooking , but before the food is expected to be “done.” Note that for safety and quality, meat must rest for at least three minutes before carving or consuming.
Insert the stem of a probe thermometer into the thickest part of the food, or in the centre of the food if the food is even in thickness. If the food is liquid (e.g., stew or soup) stir it to make sure the heat has been evenly distributed before inserting the thermometer in order to get an accurate temperature reading.