Chef's Special - Recent News

Tuesday, August 31, 2004

Rules for Handling Food

Always buy food from a clean, reputable purveyor.

Wash your hands, clean and sanitize kitchen surfaces before, during and after handling, cooking, and serving food.

Handle food as little as possible. Use tongs, spatulas and disposable gloves when practical.
Use only clean, sanitized equipment and worktables.

Use different dishes and utensils for raw foods than you use for cooked foods.

Defrost frozen food in a pan either in the refrigerator or in a microwave, but not on the counter.

Cook food immediately after defrosting.

Clean and sanitize cutting surfaces and equipment after handling raw poultry, fish or meats and

before working on anther foods.

Clean as you work.

Wash raw fruits and vegetables thoroughly.

When removing product from the refrigerator, never bring out more than you can process in an hour.

Do not let perishable foods remaining the temperature zone for more than one hour.

Don’t mix leftovers with freshly prepared foods.

Chill all ingredients for salads before combining them.

Taste food with a clean spoon, not your finger.

Keep cold food cold at 40° F or cooler. This is especially important during picnics and buffets.

Do not leave perishable foods out for more than two hours.

Promptly refrigerate or freeze leftovers in shallow containers. Cool the food before wrapping or placing a lid on the container.

Cook foods to above 140°F as quickly as possible.

Most bacteria are killed when subject to a temperature above 165° F for 30 seconds. When reheating food, cook it to at least 165° F. Also use the sanitize setting on your dishwasher to boost the water temperature sanitizing your dishes and utensils.


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