Understand food safety from "summary" of The Professional Pastry Chef by Bo Friberg
Food safety is an important part of cooking and baking. Knowing how to properly handle and store ingredients, and how to cook and bake food to the right temperatures are key steps for making sure food is safe to eat.- Everyone, from food preparers to chefs abroad, needs to understand the concepts of food safety. Food safety includes the principles for safe cooking temperatures, proper storage and handling techniques,the safety and sanitation of equipment, and much more.
- Cooks should be aware to avoid contamination; this means using different cutting boards or knives for raw meat than other ingredients as well as washing utensils in between uses. Utensil cleaning should not be done in sinks without draining covers or near areas where food is prepared.
- Since bacteria can grow rapidly at room temperature, any time food exceeds 45°F (7°C) cooks should move it to a cooler place or put it back in the refrigerator as quickly as possible. It is also important to discard any food that has passed its expiration dates.
- To prevent cross-contamination among substances of different bacteriological categories, it is important to store each group in separate refrigerators marked accordingly: for example: milk products, eggs, fish, poultry, game and meat.
- It is important to remember that some foods are simply incompatible , like dairy with seafood--these should never be combined on the same plate. Additionally, it is necessary to properly defrost frozen ingredients before adding them to cooked dishes.
- All food handlers must practice proper personal hygiene such as wearing gloves or aprons, hair restraints, and covering cuts and sores. Hands should be washed immediately prior to preparation.
- Utilizing a thermometer during food preparation will help to ensure that all risky foods have been cooked to the appropriate internal temperature. This level of heat can kill certain bacteria that may be found in the food.
- Perishable items must first be inspected through scent, touch, and sight in order to ensure freshness upon delivery before they are ever used. If food appears deteriorated, spoiled, or suspect, it should be discarded no matter what the expiration date.
