• Knife skills• Cross contamination• Food Borne Illness• Temperature• Cooking/Reheating• Holding – Danger Zone• Cooling• First In First Out(FiFo)• Work area and equipment• Recipes• Chemical Usage
The thumb grips the knife around the top of the blade, with the hand wrappedaround the bolster of the knife. You should be gripping the knife mainly with the thumb and forefinger. If you findthat youre tightly clutching the entire handle of the knife, just relax and loosen up. Your non-knife hand is called your "guiding hand," and its job is to hold the foodto keep it from sliding around on the cutting board. This puts it in a uniquelydangerous position. With the knife blade flying up and down, you need to keepthose fingertips tucked safely away, while still being able to firmly hold the food. http://www.youtube.com/watch?v=RE3VYDnfHYE
• This occurs when micro-organisms are transferred from onefood or surface to another.• How to prevent cross contamination• Wash hands between handling different foods• Use gloves when handling all foods and make sure you change your gloves oftenand wash and sanitize your hands after taking off your gloves and before you puton a new pair.• Clean & sanitize utensils, cutting boards, towels, & counter tops between uses• Store raw foods below ready-to-eat foods• Do not add raw ingredients to foods without further cooking• Do not allow raw food to touch or drip fluids onto cooked or ready to eat food.http://www.youtube.com/watch?v=RBgfRPkxSKI
Cooked and ready to eatfoods on the top shelvesabove raw foodsChicken is always placedon bottom shelfOther raw meats directlyabove chickenPlace meats in acontainer to catchdripping liquids
•Foods must be cooked to proper internaltemperature•Cold foods MUST BE HELD AT 41° or lower•Hot foods MUST BE HELD AT 135° or higher•Foods can only be held at proper holdingtemperatures for 4 hoursCool and Store food’s properly!!!SEPARATE: use a clean and sanitary containerCOVER: with a proper lid or plastic wrapLABEL: items that are not in original containerDO NOT COOL BY SIMPLY SETTING OUT!Handle food properly
• Each year, millions of people in the United States get sick fromcontaminated food. Symptoms of food poisoning include upsetstomach, abdominal cramps, nausea and vomiting, diarrhea, fever,and dehydration. Symptoms may range from mild to severe. Pregnant women, the elderly, young children, and persons with chronicillness are more prone to receive a food borne illness.• The five major food borne illness that we need to be aware of are:1. Shigella2. Salmonella3. Ecoli4. Norovirus5. Hepatitis A• If you are infected with any of these you must have a release from your doctorto return to work.• Because these are highly contagious especially while working with food.
• The following foods must be handled with care since they are morelikely to contact a food borne illness.• Cooked rice• All poultry• All meats• Shellfish• Eggs• Cooked beans• Tofu• Milk and dairy products
Within foodservice there are multiple areas that needto have temperatures monitored closely. These areasare food, storeroom, refrigerated vaults, and hot andcold serving lines. The temperature danger zone is the ideal temperaturerange for bacteria to grow ( 41°- 135°). Foods may be maintained in the safety zone for 4hours. After that, it may be reheated or refrigerated forlater use. It must be thrown out and cannot be reheatedif it is in the danger zone longer than 4 hours.
Step 1:Clean and sanitize the metal stem of the thermometer before and after youuse it in a food. Step 2:Stick the stem of the thermometer into the thickest part of the food, about2 inches deep. Be careful not to touch fat, bone, or the cooking pan. Donot leave the metal stem thermometer in the food during cooking. Step 3:Wait for the dial or the digital indicator to stop (about 15 seconds) andthen read the temperature. http://www.youtube.com/watch?v=k30lRum2BZI
Here are a few ways to cool food properly. Reduce the food mass- for example, cut roasts and turkeys into smaller chunks. Keepquantities smaller. The smaller the mass of food, the quicker it will cool. Spread cut portions ofroasts and poultry out on sheet pans and let the air circulate around them in your refrigerator.Separate large quantities of stews, gravies and soups into smaller containers while cooling. Use shallow pans- pans that stack are great for cooling large quantities of food because theyallow the food to spread out in the refrigerator so that more of its surface area is exposed torefrigeration. Shallow stainless steel pans are proven to cool even faster! The pan should be nomore than four inches high and the food depth should be no deeper than two inches. Do notstack pans on top of one another while cooling. Stacking not only increases mass but also keepsthe air from being able to circulate around the pans so that heat can be removed from the foodproduct. After the food is cooled you can then store it more compactly. Large plastic bucketsare NOT approved to cool food. They keep the food column too dense for proper cooling. Theinside of the food column of a plastic bucket will NEVER cool properly. If you are usingbuckets to cool food - you are playing Russian roulette with cooling and with food borneillness! During the cool down phase, keep food uncovered if safe, or loosely covered so thatheat can escape.http://www.youtube.com/watch?v=E5Rbmo3ZNZM
Make sure thatwhen you are usinga product to alwaysuse the oldest(Firstin) instead thenewest product. You must alwaysfollow FiFo whenhandling food toeliminate the chancefor any food borneillness or spoilage.
Before you start to work for the day make surethat your work area is free of clutter, clean,sanitized and that you have all your equipmentready to go. Equipment that you might need for the day aretowels, knives, cutting boards, gloves, sanitizersolution, line diagram, and recipes. Before you leave for the day you must cleanyour work from top to bottom and be checkedout by the manager on duty.
Recipes are vital to making sure that the foodproduct is prepared safely and properly. If you do not follow the recipes correctly it canlead to someone eating a food item that theymight be allergic and have could fatally harmthem. If you have any questions about a recipe askthe manger on duty. It is better to ask questionsinstead of putting out an inferior product.
When using chemicals make sure to follow allsafety concerns. Only mix chemicals with water, never mix withanother chemical. If you have any questions look in the MSDSbook located in the managers office, or talk to amanager.
All purpose cleaner used forhand washing equipment.Oven and Stove grease cleaneris used to clean grease deposits.Can be used to clean the floors next tothe fryers.Delimer is used to remove hard waterdeposits from hot wells, also used tode-lime dish machine. Must use glovesand a mask when handling.Bleach is used as a whitener and sanitizer.¼ cup per gallon of water. Too much cancause illness and can harm lungs after prolongedinadequate usage.Sanitizer is a substancefor minimizing germs,designed for useespecially on prep areasand equipment.