What are??!
What are??
the effects of unsafe practices when preparing, cooking & serving food
any revelant websites would be grateful
need some info to put on 2 or 3 A4 size posters with pics for some college work-i did look on google but not much on there.
3 weeks ago
thanks to those that answered.
Answers:
3 weeks ago
thanks to those that answered.
Food poisioning!
Handwashing is the first of the ten commandments of safe food handling. Think back -- how many of these cardinal sins have been committed in your food service establishment?
Thou shall not use wiping cloths to remove perspiration;
Thou shall not spit on the floor or in any sinks in the kitchen;
Thou shall not cough nor sneeze in any food preparation area;
Thou shall not stack plates of food in order to carry more at one time;
Thou shall not pick up any foodstuffs (bread, butter, ice etc.) with bare hands;
Thou shall not handle any silverware or foods after wiping tables or bussing dishes;
Thou shall not touch the food-contact surface of tableware (insides of glasses, cups, bowls etc.) with bare hands;
Thou shall not taste food repeatedly with your finger or the same spoon over and over again;
Thou shall not leave food uncovered for long periods of time.
And finally, let us all remember the Golden Rule of Safe Food Handling: "Hands that have touched contamination must never touch food without prior and proper hand washing." If these rules were kept faithfully, just imagine how better off your food establishment, employees and customers would be!
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Food Protection Program
Picnic food safety tips
When summer is in full swing, a top summer activity is picnicking and entertaining outdoors. The bacteria that cause illness grow on moist, usually protein-based foods that are between 41o F and 140o F, so minimize the time you allow these foods to stay at these temperatures. For better peace of mind that you're serving safe food to your family and friends, keep the following food safety guidelines in mind:
Wash your hands thoroughly before cooking, after touching raw meat, fish, or chicken, and especially after visiting the bathroom. Most food borne illnesses are related to improper handwashing after going to the bathroom. If handwashing facilities are not available, wet napkins or sanitizers will reduce the germs on your hands, but won't eliminate them.
Be mindful of temperature control:
Cook thoroughly. Use a food thermometer to check that meats and poultry are hot enough to kill any harmful bacteria. Minimum safe internal temperatures are:
hamburgers (ground meats and sausages, including pork sausages): 155o F.;
steaks and other beef, veal, lamb, fish and shellfish: 145o F;
poultry: 165o F;
pork (except pork sausage): 145o F.
Keep hot foods hot. After cooking meat or chicken on the grill, keep it at 140o F or warmer until serving. If reheating fully cooked items such as baked beans or hot potato salad, head to 165o F.
Do not partially cook meat or poultry and finish cooking later.
Keep cold food cold. If you are using a cooler, keep it out of the sun and avoid opening it too often so it stays as cool as possible inside. Keep cold foods at 41o F or colder at all times.
Transport cold foods in a cooler to minimize bacteria growth. Use an insulated cooler with icepacks.
Don't cross-contaminate:
Don't cut vegetables or other ready-to-eat foods on the same cutting board as chicken or meat without thoroughly cleaning the knife and the cutting board first. Our recommendation for picnics, where proper washing facilities are not available, is to bring two separate cutting boards - one for meat, chicken, and fish, and the other for vegetables and other ready-to-eat foods.
Don't put cooked meat or poultry on the same platter that held the raw food.
Be careful with melons
Be sure to wash the melon rind before you cut into it to minimize pushing bacteria that is often associated with melons down into the flesh. Keep cantaloupe and other melons cold 41o F or colder.
Leftovers
Refrigerate food as soon as possible in shallow containers. Discard any food that has been out of the refrigerator for 4 or more hours.
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Here are four very important things you can do to keep you and your family and friends safe from foodborne illness at home.
Safety Precaution #1
> WASH YOUR HANDS
Washing hands with warm water and soap gets rid of the germs on your hands that can get into food and make people sick. Wash your hands:
before touching utensils you use to make your food (like knives, cutting boards, pots and pans), and before you touch food that will not be cooked (like lettuce, salad, fruit, etc.)
after going to the bathroom, after working with raw meat, fish or poultry, after taking out the garbage, sneezing, coughing, or smoking.
The best way to wash your hands is to:
Wet your hands with warm water. Use soap.
Rub your hands together to loosen any dirt and germs. Rub between fingers, and over your wrists, don't forget your thumbs. Get under your fingernails where germs can hide, too. Wash your hands for 20 seconds, about the time it takes to hum "happy birthday" to yourself.
Rinse under clean, warm water. Warm water is better than cold water to get the germs off.
Dry your hands with paper towels. After being used once, a cloth towel might have germs on it, so if you prefer cloth towels, wash them frequently.
Safety Precaution #2
> KEEP FOODS SAFE FROM CROSS CONTAMINATION
Cross contamination happens when germs from raw or unclean foods gets onto foods that will not be cooked (or reheated) before eating. Follow these steps to keep food safe from contamination:
Put raw meat, fish, poultry on the bottom shelf in the refrigerator so the juices don't drip on foods that won't be cooked.
Never store foods that won't be cooked before serving in the same container as raw meat, fish or poultry.
Use a hard cutting surface with no splits or holes in it. Germs can grow in them.
After cutting or working with raw meat, fish, poultry, eggs, and melons, wash your hands before touching any food that will be eaten without being cooked (for example, wash your hands well after working with hamburger before putting the lettuce, tomatoes and onion on your bun).
Wash, rinse and sanitize the cutting surface and all the utensils (knives, etc.) every time you finish cutting raw meat, fish, poultry and melons. Household bleach is a good sanitizer. Use a capful (1 tsp.) for each gallon of cool water.
Safety Precaution #3
> COOL & HEAT (and reheat) FOODS PROPERLY
Not cooling food the right way is the biggest cause of foodborne illness. Germs grow quickly, and/or toxins can form. Reheating to the proper temperature before serving again is very important, too. Follow these food safety ways:
If food has been sitting at room temperature (in the "danger zone") for up to 2 hours, refrigerate it or reheat it. After food has been sitting out for 2 to 4 hours, throw it out. Potentially hazardous foods (like cut melons, meats, dairy, fish, etc.) should never be eaten if they have been sitting out for more than 4 hours.
To cool them safely, large pieces of meat or poultry need to be cut into pieces 4 inches or less.
Pour thick foods like pea soup, beans, & chili into shallow pans no more than 2 inches deep to cool them. The shallow pans help them to cool quickly.
Do not cover hot food until it has cooled to 41° F or below.
Reheating the food needs to be done as quickly as possible (within 1 hour) so it doesn't stay too long in the "danger zone."
Reheat foods to 165° F or above; use a meat thermometer to check the temperature.
Safety Precaution #4
> HEAT FOODS TO THE PROPER TEMPERATURE!
Move foods quickly through "THE DANGER ZONE", the temperature range where germs can grow most quickly and easily. Your job is to get foods through the "danger zone" as quickly as possible by cooking, cooling, or reheating in the right way.
Source(s):
http://www.houstontx.gov/health/food/ten...
http://www.metrokc.gov/health/foodsfty/s...
http://www.metrokc.gov/health/foodsfty/k...
Here are some sites to help you out:
Scroll, or do a Find (Ctrl +F) to get to Unsafe Cooking: http://www.jennieo.com/howto.asp?id=426&...
General Safety:
http://www.premiersystems.com/recipes/ki...
http://www.foodnetwork.com/food/ck_cg_sa...
Food Safety:
http://lancaster.unl.edu/food/foodsafety...
Hope that helps you out some, good luck!
Go to food safety.com or Foodborne illnesses.com