Scribd
Upload
71 views2 pages

Cook:: Cook To Proper Temperatures

This document provides guidelines for food safety, sanitation, and proper food handling. It discusses cooking foods to the proper internal temperatures, refrigerating foods promptly, washing hands and surfaces frequently, and separating raw and cooked foods to prevent cross-contamination. Worker hygiene is also addressed, including ensuring cuts are covered, fingernails are trimmed, and hands are washed properly. Food safety involves preventing foodborne illness through safe food preparation, cooking, chilling, and serving.

Uploaded by

Sheilz Zuniga
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
71 views2 pages

Cook:: Cook To Proper Temperatures

This document provides guidelines for food safety, sanitation, and proper food handling. It discusses cooking foods to the proper internal temperatures, refrigerating foods promptly, washing hands and surfaces frequently, and separating raw and cooked foods to prevent cross-contamination. Worker hygiene is also addressed, including ensuring cuts are covered, fingernails are trimmed, and hands are washed properly. Food safety involves preventing foodborne illness through safe food preparation, cooking, chilling, and serving.

Uploaded by

Sheilz Zuniga
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 2

CA+ PRELIM HANDOUTS

COOK:
COOK TO PROPER TEMPERATURES Use a clean thermometer to measure internal temperature of cooked foods Cook roasts to 145/poultry to 180/ground beef to 160 (Do not eat ground beef that is still pink) Cook eggs until the yolk and white are firm Dont use recipes with raw or partially cooked eggs

FOOD SAFETY and SANITATION


how to keep food safe and prevent contamination WHATS THE DIFFERENCE:

FOOD SAFETY is how food is handled to prevent foodborne illness FOOD SANITATION is the cleanliness of equipment and facilities. FOOD CONTAMINATION means becoming infected with harmful bacteria FOOD SAFETY - is how food is handled to preven foodborne illness. This includes: Food preparation methods Cooking Chilling Serving 4 STEPS TO FOOD SAFETY a. b. c. d. CLEAN SEPARATE COOK CHILL

CHILL:
REFRIGERATE PROMPTLY Refrigerate or freeze perishables within 2 hours or sooner Never defrost at room temperature Thaw food in the fridge, microwave or under cold running water Divide large amounts of leftovers into small, shallow containers for quick cooling Dont pack fridge - cool air needs to circulate

FOOD PREPARATION METHOD


Raw foods must be kept separate from ready to eat foods to PREVENT cross contamination. Food must be kept out of the temperature danger zone 40-140 for personal/home 41-135 for food service and use to PREVENT foodborne illness.

CLEAN:
WASH HANDS and SURFACES OFTEN Wash hands before and after handling food, use proper hygiene Wash cutting boards, utensils and counters with HOT soapy water before and after each food preparation Use plastic and non-porous cutting boards Consider paper towel or wash cloth towels often in hot water

COOKING FOOD
Meats should be cooked to the proper internal temperature to prevent foodborne illness. The temperatures for cooking ground beef and chicken are: Ground Beef 160o home / 155 for food service Chicken 170o home / 165 for food service

SEPARATE:
DONT CROSS CONTAMINATE Separate raw meat, poultry & seafood in your grocery cart and in your fridge Use different cutting board for raw meat (or sterilize between foods) Always wash hands, cutting boards & utensils after they are in contact with raw meat, poultry & seafood Never place cooked food on a plate which previously held raw food

FOOD SANITATION
FOOD SANITATION is the cleanliness and maintenance of equipment and facilities. It is important for the safety of lab members and the preparation of food. The areas of FOOD SANITATION include: pots and pans appliances kitchen utensils food preparation areas food storage areas

POTS AND PANS


For the safety of lab members and proper food preparation pots and pans : must be clean have secure handles should have flat bottoms lids/cover must have handles made from food grade metal

After handling garbage or trash After handling dirty equipment or utensils During food preparation. FINGERNAILS Fingernails (real or artificial) and nail polish can be physical hazards. Keep nails trimmed and filed. Workers cannot wear fingernail polish or artificial fingernails unless they wear single-use gloves. COVER CUTS, WOUNDS, AND SORES

APPLIANCES
Appliances that are not working properly are a danger to anyone who is operating them. Appliances that have cracks or crevices can harbor bacteria that can cause a foodborne illness. It is important that appliances: be smooth and easy to clean attachments should be use properly

Can be a source of bacteria. Restrict workers from preparing food if a sore contains pus or is infected. Cover affected area with a bandage, a finger cot, or a single-use glove.

KITCHEN and SERVING UTENSILS


Both kitchen and serving utensils must be: easy to clean made from food-grade metal non-porous

SINGLE-USE GLOVES
Use non-latex gloves because latex gloves might cause allergic reactions in some workers. Change gloves: when they tear before beginning a new task every four hours when doing the same task and after handling raw meat, fish, or poultry

SAFE FOOD HANDLER


Workers can introduce bacteria, viruses, and parasites into food and beverages. Workers contaminate food by: Working while sick Touching pimples or sores Touching hair Not wearing a band-aid and single-use gloves over sores and wounds Not washing hands properly

WORKER CLOTHING
Clothing can be a source of contamination so all food workers must wear: a clean hat or hair restraint clean clothing While preparing food, workers cannot wear jewelry on their hands and forearms. This includes medical information jewelry on arms and hands. The only exception is a plain wedding band.

BASICS OF HANDWASHING
1. Accessible handwashing sink 2. Hand soap -- liquid, powder, or bar and does not have to be antibacterial 3. Way to dry hands --disposable towels, continuous towel system, or a hand dryer 4. Instant hand antiseptic -not required

ALWAYS WASH HANDS After using the bathroom After coughing, sneezing, smoking, eating, or drinking After bussing a table Before putting on gloves After handling animals When switching between raw and ready-to-eat food

You might also like