Page 12 Cooking food: When staff are cooking food they must ensure that certain regulations and rules are being followed for example: hygiene control, pest control and temperature control. To enable the food to be safe for human consumption. Temperature Control When the staff are cooking the food they must ensure that all food stay out of the temperature danger zone which is between 5oC and 60oC. When food is being cooked it must have an inner temperature of 75oC or higher for it to kills most of the bacteria. When cooking food staff should check the temperature of the food using a food probe (food thermometer) to make sure that the food is being cooked at the right temperature and to make sure that it is at the right temperature to be fully cooked and to make sure it is the right temperature for human consumption.
UNIT 4222-233 MEET FOOD SAFETY REQUIREMENTS WHEN PROVIDING FOOD AND DRINK FOR INDIVIDUALS. 1.1 Workers should be aware of and practice personal Hygiene - eg, hand washing, hair up and nails short and clean. Food stored at correct temperature, chilled or frozen. Food stored in correct conditions - eg raw meat not contaminating cooked meat & veg not using same utensils for raw meat and other foods using correct chopping boards. Food should be served at the correct temperature; temperature should be monitored if food is kept in warming trays.
In order to avoid getting Mad Cow Disease, you should avoid eating parts of the cow that may carry the infection. This includes ground products, hot dogs, bologna and certain lunch meats. Milk is supposed to be safe. Do not eat processed meat from unknown sources. At the present time, scientists are researching transmission, risk factors and clues about diagnosis.
Also avoid transferring different types of bacteria which naturally occur in raw meat and fish to other cooked foods, wash knives, chopping board and your hands immediately after you have finished preparing each type of food. When stocking your fridge, place raw meat and fish in separate, covered dishes, and keep them on the lowest shelf so that they do not drip onto any other food. Harmful bacteria can grow at low temperature of your fridge | | Explain the importance of implementing food safety measures when providing food and drink for individuals | It is very important to ensure safety measures are implemented to avoid sickness and dioreah breakouts even food poisoning also contamination in the kitchen . | | Explain why personal protective clothing should be used when handling food and drink | Personal protective
Long fingernails, may be difficult to keep clean. Do not wear false fingernails. False and acrylic nails should not be worn while handling food since they can be difficult to keep clean and can break off into food. Some jurisdictions allow single-use gloves to be worn over false nails. Check your local requirements.
If they are in the fridge at the same time should store raw meat, fish or egg below fridge from ready to eat food, salads, sandwiches or desserts. | |Also unwashed fruit or vegetable should also be kept separate; you should cover cooked and ready to eat food; when defrosting raw meat to make sure that none of| |the liquid that comes out of onto other food. This will help to prevent harmful bacteria spreading from raw food to ready to eat food. Harmful bacteria from
I am writing in regard and regret to the Pet Friendly policy established in February 2000. Effective May 1, 2014 Wilkerson Enterprises have decided to discontinue the support of the pet friendly policy and to ban pets from the inside of the dining area, unless they are service animals for the hearing and sight impaired. This policy does not apply if you are not in the dining area. Usually as long as dogs are dewormed and properly groomed, many people do not see an obvious health reason for not allowing pets in a restaurant. However, the FDA prohibits live animals (except fish in tanks) in retail establishments where food is served.
This may take about 10-15 minutes, but you want to keep stirring so the roux does not settle at the bottom and burn. If the roux burns then you would need to toss the broth and start over with fresh water and a new jar of roux and you’ll miss out on the extra chicken broth. Once the roux is completely dissolved in the pot you can start to add in the ingredients. First add in the vegetables (onion, bell pepper, garlic, and celery). Then add in the sausage, bay leaf, can chicken broth, and some of the seasonings.
The cure is usually just salt if you are outdoors hunting, but usually with more preparation it is commonly a mixture of salt, sometimes sugar, spices, other seasonings, and other additives. Salt is important because it inhibits the growth of the bacteria that causes severe sickness, as well as being the primary ingredient of a cure. A dry cure could be applied by rubbing the meat with the mixture of packing the food in a container of the cure mix and letting it sit for several days or weeks. There is no record of whether Chris knew he had to cure the meat before trying to smoke it, and even if he did he might not have had any salt or he might not have wanted to wait for days while the meat cured. This is a grave mistake.
When cooking food, it is extremely important to follow safe practices such as getting the pot or pan at a high enough temperature that will kill off bacteria because if the pan is not hot enough, this could possibly provide the bacteria with an opportunity to grow and multiply which will could cause an outbreak of food poisoning, for example, E.Coli. When serving food, it is important that if hot food is what is being served then the container in which it will be held has already been preheated and that food is not left lying around in the open as this will allow bacteria to start building up once again. In a health and social care setting such as a care home for either the elderly or for teenagers, it is extremely important to follow safe practices for a number of reasons. If members of staff decide not to follow safe practices, it can result in an outbreak of possible food poisoning so therefore, when preparing food, it is important to follow safe practices. This is because not preparing the food correctly can cause bacteria to start building up and multiplying, therefore causing it to become contaminated.