Wagh m the greatg wall production.ppt
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This document provides guidelines for cooling and storing water-based chutneys and sauces to reduce food safety risks: 1. All fruits and vegetables must be thoroughly washed and sanitized before processing. 2. Chopping boards, grinding stones, and machines must be cleaned and disinfected. 3. Only permitted food additives should be used in recommended quantities. 4. Potable water must be used. Perishable products should be consumed immediately and spoiled products discarded promptly.
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The document provides a suggested checklist for food safety at medium to small food establishments, covering issues related to procurement, storage, preparation and handling of food, cleaning and sanitation, pest control, facilities for personal hygiene and more. The 22-item checklist includes criteria for evaluation for each issue along with columns to mark checks on compliance with 'Yes', 'No' or 'Not Applicable'. Adherence to the checklist can help evaluate and ensure proper food safety standards are followed.
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1. Produce should be washed just before eating to avoid cross-contamination. Outer leaves and stems should be removed after washing.
2. Ready-to-eat prewashed produce does not need additional washing but should be refrigerated and eaten by the use-by date. Precut produce from open containers should be washed.
3. All cut produce and leftovers should be refrigerated in clean containers. Melons should be peeled before refrigerating leftovers.
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This document provides guidance on pre-production processing for food catering businesses. It discusses good hygiene practices for raw materials including washing, sanitizing and storing fruits and vegetables. Proper handling and cooking of raw meats to prevent cross-contamination is also covered. The document outlines approved methods for thawing frozen products which include refrigeration below 5°C, under running water below 15°C, or in a microwave if used immediately. Color coding and sanitizing of equipment is recommended to prevent cross-contamination during food preparation.
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This document provides instructions for cooking and storing various types of vegetables. It discusses:
- Cooking frozen vegetables by examining quality, requiring less cooking time, and adding to boiling water or a steamer directly from frozen. Canned vegetables should be heated in half their liquid.
- Methods for cooking vegetables including boiling, steaming, sauteing, braising, baking, and deep frying.
- Guidelines for plating vegetable dishes including centering the plate and leaving space between items.
- Creative presentation techniques like vegetable purees in ribbons or rings.
- Storing fresh, frozen, dried, and canned vegetables properly by location and packaging to prevent browning and spoilage.
Safe handling of fruits and vegetables
This document provides guidelines for safely handling fresh fruits and vegetables. It recommends checking for damage, thoroughly cleaning all surfaces and produce, rinsing fresh items just before eating, separating fruits and veggies from raw meat and eggs, refrigerating cut items within two hours, and properly preparing, cooking, and storing fruits and vegetables. Proper food safety handling helps maintain nutrient and quality.
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The document provides a suggested checklist for food safety at medium to small food establishments, covering issues related to procurement, storage, preparation and handling of food, cleaning and sanitation, pest control, facilities for personal hygiene and more. The 22-item checklist includes criteria for evaluation for each issue along with columns to mark checks on compliance with 'Yes', 'No' or 'Not Applicable'. Adherence to the checklist can help evaluate and ensure proper food safety standards are followed.
Freezing Fruits and Vegetables
Susan Shockey, PhD, of the OSU Extension-Franklin County, discusses the basics of freezing various fruits and vegetables.
Fruit & vegetables cleaner brochure
1. Produce should be washed just before eating to avoid cross-contamination. Outer leaves and stems should be removed after washing.
2. Ready-to-eat prewashed produce does not need additional washing but should be refrigerated and eaten by the use-by date. Precut produce from open containers should be washed.
3. All cut produce and leftovers should be refrigerated in clean containers. Melons should be peeled before refrigerating leftovers.
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The document provides standard operating procedures for preventing cross-contamination during food storage and preparation. It outlines steps like storing raw foods separately from ready-to-eat foods, using designated equipment for raw and cooked foods, and proper handwashing. Foods must be stored covered and on shelves in refrigerators from highest to lowest cooking temperature. Surfaces must be cleaned and sanitized between food preparations to prevent cross-contamination. Any contaminated foods will be discarded.
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This document provides guidance on pre-production processing for food catering businesses. It discusses good hygiene practices for raw materials including washing, sanitizing and storing fruits and vegetables. Proper handling and cooking of raw meats to prevent cross-contamination is also covered. The document outlines approved methods for thawing frozen products which include refrigeration below 5°C, under running water below 15°C, or in a microwave if used immediately. Color coding and sanitizing of equipment is recommended to prevent cross-contamination during food preparation.
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Keep your family safe from food-borne illnesses by following these tips while preparing and handling food. Taking precaution and practicing sanitary food preparation is key to keeping the members of your household safe and healthy while eating.
COOKERY.pptx
This document provides instructions for cooking and storing various types of vegetables. It discusses:
- Cooking frozen vegetables by examining quality, requiring less cooking time, and adding to boiling water or a steamer directly from frozen. Canned vegetables should be heated in half their liquid.
- Methods for cooking vegetables including boiling, steaming, sauteing, braising, baking, and deep frying.
- Guidelines for plating vegetable dishes including centering the plate and leaving space between items.
- Creative presentation techniques like vegetable purees in ribbons or rings.
- Storing fresh, frozen, dried, and canned vegetables properly by location and packaging to prevent browning and spoilage.
Safe handling of fruits and vegetables
This document provides guidelines for safely handling fresh fruits and vegetables. It recommends checking for damage, thoroughly cleaning all surfaces and produce, rinsing fresh items just before eating, separating fruits and veggies from raw meat and eggs, refrigerating cut items within two hours, and properly preparing, cooking, and storing fruits and vegetables. Proper food safety handling helps maintain nutrient and quality.
module 4 - production.ppt
The document provides guidelines on hygienic and sanitary practices for food catering businesses, including production processes like cooking, chilling, reheating food and special requirements for high-risk foods. It emphasizes that cooking should be thorough to eliminate hazards, chilling must be done quickly through the danger zone from 60°C to 5°C, and reheating should bring food to over 74°C. High-risk foods like cut fruits/juices need immediate use/storage below 5°C.
Freezing
This document provides information on freezing foods for food preservation. It discusses the principles of freezing, types of freezers and packaging materials, how to freeze different foods like fruits, vegetables, meats and fish, shelf life of frozen foods, and what to do in freezer emergencies. The key steps outlined are preparing foods for freezing, blanching vegetables, using proper packaging and labels, freezing at 0°F or colder, and storing frozen foods for optimal quality and shelf life.
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This document provides instructions for preserving papaya (atsara) through pickling. It begins with a list of ingredients including papaya, carrots, onions, garlic, peppers, ginger and seasonings. The instructions explain how to julienne and dehydrate the papaya overnight with salt before rinsing. The papaya is then combined with other vegetables and spices in a jar before pouring in a vinegar-sugar brine. The sealed jar is refrigerated for a week to allow the flavors to develop before serving the preserved papaya cold.
store vege dishes.pdf
Proper storage methods are important to keep vegetables fresh and safe to eat. Some vegetables like potatoes and onions can be stored at room temperature in a dry, dark place, while others need refrigeration to prevent drying and spoilage. Cut or peeled vegetables should be covered and used quickly, and those that brown, like potatoes, should be treated to prevent discoloration. All fresh vegetables should only be stored for a short period of time. Frozen vegetables should remain at 0°F until used, while dried vegetables require cool, dry, and ventilated storage. Canned vegetables last longest in a cool, dry area away from sunlight. Leftover vegetables should not be mixed and creamed varieties can only be stored one day if
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The document discusses food safety principles and practices. It emphasizes the importance of proper food handling, preparation, storage and consumption to prevent food borne illnesses. Key steps include washing hands and surfaces regularly, separating raw and cooked foods, cooking foods thoroughly, keeping foods at safe temperatures, using clean water and wholesome foods, and properly storing foods. Specific food storage guidelines are provided for different food items. Food safety tips while cooking, serving and packaging foods are also outlined. The overall message is that lack of adequate food hygiene can lead to food borne diseases and other health issues.
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This document provides information on food preservation through water bath and pressure canning. It discusses the differences between acid and low-acid foods and the appropriate canning method for each. Acidic foods like fruits can be water bath canned while low-acid foods like vegetables and meats require a pressure canner to reach the higher temperatures needed to kill bacteria. Key steps and equipment for safe home canning are outlined, including preparing jars, filling, processing times, and checking seals. Common food spoilers are defined and the importance of following tested recipes is stressed for safety.
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Food hygiene involves measures to ensure food safety from production to consumption as contamination can occur at any stage. Improper food handling during preparation, cooking and storage can lead to contamination through pathogens from coughing, sneezing, contaminated water or contact with raw meat and chemicals. To prevent foodborne illness, it is important to keep areas and equipment clean, separate raw and cooked foods using different utensils, cook food thoroughly to proper temperatures, maintain safe food temperatures during storage and serving, and use safe water and raw materials.
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Wagh m the greatg wall production.ppt
- 1. Proction er filled with water and frozen) used to stir food in an ice-water bath (made from potable water) Adding ice as an ingredient (if water is an ingredient) Blast or tumble chiller When placed in cooling or cold holding equipment, food containers in which food is being cooled can bevered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. 1
- 2. Production Special Requirements for High Risk Foods 4. Water based chutneys, sauces etc. (1) All fruits/vegetables should be washed (intend washed & sanitize) properly before processing. (2) Clean and disinfected chopping boards/grinding stone/machine should be used. (3) Only permitted food additives should be used, if required, and be added in recommended quantities only. (4) Water used in the chutneys should be safe and potable. (5) Perishable/uncooked chutneys should be consumed immediately. (6) Spoiled products should be discarded immediately after confirmation of spoilage (change in colour/texture/ odour). (7) Sauces and chutneys should be stored in a refrigerator in a clean and intact glass/food grade plastic containers with proper lids. 2