Making Foods Safe
Food Borne Illness
Some causes are people not washing their hands, improper cooking temperatures, contaminated utensils, poor health, and unsafe sources. To prevent it, wash your hands, wash your utensils, and avoid cross contamination.
You can thaw food in the refrigerator, cold water, in the microwave if you plan on cooking it afterwards, or as part of the cooking process. If you're not sure what to do, ask your teacher. Also, bacteria grows fast in danger zone so prevent it.
To prevent cross contamination, wash everything. That includes your hands, utensils, cutting boards, and everything you use when you cook. Also, serve food in a clean plate.
Also, keep meats off floor. Wrap them or put them in moisture-proof containers to prevent a freezer burn. Never store meat above any food. If any signs of spoilage, throw meat away.
Types of Diseases
To prevent these bacterial, wash your hands, keep cold foods at 40 degrees and hot foods at 140 degrees. Symptoms include fever, nausea, diarrhea, muscle aches, and headaches.
You can sanitize with the heat method or chemical method. In chemical, immerse items in sanitizing liquids like bleach. Check balance, hardness of water and temperature. In heat methods, water needs to be immersed at a temperature of 171 degrees. Check temperature every time.
Hand washing tips
Wash your hands with hot water and soap. Scrub nails, hands, and arms for 10-15 seconds. Rinse and dry hands with a paper towel. Do not wash it with a rag on your apron.
The Model Food Act sets guidelines and rules to help state and local legislations. In Active Managerial Contol, they use measures to ensure food safety. A manager would plan purchases with a safe supplier to make sure they're up to code.
Chemical Hazards and Physical Hazards
Physical hazards include insects, insect parts, hair, cigarrate butts, wood chips, bandages, and broken glass. Food contact materials like plastic, paper, and rubber can also be a physical hazard and can have a lot of effects.
Dry storage should be around 50 and 70 degrees. Monitor temperature and keep away from sunlight. It should be well ventilated. For refrigerated, you should put vegetables, fruit, butter, or ham. Keep the food as cold as possibles. It helps prevents cross contamination. For frozen, put stuff like fish, poultry, or meat. The food storage order is ready to go food, meat, fish, ground meat, and poultry.
Never mix foods in a cutting board. Separate foods when cutting.
Did You Know?
Listeria, one of the bacterias, was inside Blue Bell Ice Cream, and they took away Blue Bell from stores to prevent sicknesses.
Wash your Hands
Always wash your hands with soap and hot water for 10-15 seconds. Scrub everything in there. Wash before and after using kitchen.