Everyone needs food for sustenance, but sometimes food can cause health problems when not handled properly. Food safety is the level of safety and sanitation of foods from food borne illnesses, illnesses received from eating food that contains germs, bacteria, or viruses. Food safety is very important because there are people all over the world who have received illnesses by eating food that is not safe. Therefore, it is important for every food worker to know how to ensure food safety so that others will not get sick. To ensure food safety, it is imperative that we pay careful attention to apply personal hygiene, manage temperature control, and avoid cross contamination whenever we work with food in the kitchen. There are a few ways to maintain
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Potentially hazardous foods include protein products like meat, poultry, tofu and beans, cooked starches like potatoes, rice, and pasta, and cooked vegetables. These foods are in danger of containing germs if kept in the wrong conditions. The Danger Zone is a temperature range of between 41°F and 140°F; food must not be kept in the Danger Zone for long periods. It is known as the Danger Zone because bacteria and germs thrive best in this temperature range. Therefore, we must pay attention to the following rules. First, thaw frozen foods properly. There are many ways to do so, for example, in a fridge, in a microwave, or under cold running wonder. Second, Cook foods to their right temperatures. ( for example, eggs, fish, beef and pork to 145°F, poultry and stuffed foods to 165°F, packaged foods to140°F,etc.) Next, keep cooked foods hot, at 140°F or above. Check regularly with a thermometer. Use an accurate thermometer, and use it properly. There are certain ways of using the thermometer for different foods, for meat, poultry, or fish, stick it into the thickest area. For foods in bags, place the thermometer on the bag and fold the bag over. Fourth, cool hot foods down quickly. Take them quickly through the Danger Zone so that there will be less chance of food borne illness from the food. Lastly, keep cold foods cold, at 41°F or below. Check regularly as well. Moving on, besides what we have discussed, cross-contamination is also a big issue to
Potentially hazardous foods include protein products like meat, poultry, tofu and beans, cooked starches like potatoes, rice, and pasta, and cooked vegetables. These foods are in danger of containing germs if kept in the wrong conditions. The Danger Zone is a temperature range of between 41°F and 140°F; food must not be kept in the Danger Zone for long periods. It is known as the Danger Zone because bacteria and germs thrive best in this temperature range. Therefore, we must pay attention to the following rules. First, thaw frozen foods properly. There are many ways to do so, for example, in a fridge, in a microwave, or under cold running wonder. Second, Cook foods to their right temperatures. ( for example, eggs, fish, beef and pork to 145°F, poultry and stuffed foods to 165°F, packaged foods to140°F,etc.) Next, keep cooked foods hot, at 140°F or above. Check regularly with a thermometer. Use an accurate thermometer, and use it properly. There are certain ways of using the thermometer for different foods, for meat, poultry, or fish, stick it into the thickest area. For foods in bags, place the thermometer on the bag and fold the bag over. Fourth, cool hot foods down quickly. Take them quickly through the Danger Zone so that there will be less chance of food borne illness from the food. Lastly, keep cold foods cold, at 41°F or below. Check regularly as well. Moving on, besides what we have discussed, cross-contamination is also a big issue to