Preparing Food. Lesson Objectives After completion of this lesson, occasional quantity cooks will be able to: Practice rules for good personal hygiene.

Preparing FoodPreparing Food

Lesson ObjectivesLesson Objectives

After completion of this lesson, occasional quantity cooks will be able to:

• Practice rules for good personal hygiene• Use sanitary practices for food preparation

areas• Use safe thawing methods• Select and use safe food preparation practices

and equipment• Use a thermometer to check for proper cooking

and holding temperatures

Food preparation time is especially Food preparation time is especially critical for food safety.critical for food safety.

This is a time when cross contamination can easily occur.

Personal HygienePersonal Hygiene

Good personal hygiene is an asset anywhere food is prepared. Neatness, good grooming, clean teeth, clean hair and clean clothes are signs that you know how totake care of yourself. This shows a positive image in a quantity food preparation situation.

Clean HandsClean Hands

Hands are a major source of contamination in food.

Wash hands:• With soap and hot water for 20 seconds• After handling raw meat or poultry• After touching animals• After using the bathroom• After changing diapers• After smoking, sneezing or blowing your

nose

Nail CareNail Care

• Fingernails should be clean and trimmed

• No false fingernails or fingernail polish

Other PersonalOther PersonalHygiene IssuesHygiene Issues

• Stay out of the kitchen if you are ill

• Hair of all lengths should be restrained

• Clean aprons should be worn to protect food from being contaminated by your clothes

Cleaning vs. SanitizingCleaning vs. Sanitizing

• Clean—means that something is free of soil or food particles

• Sanitize—means that the number of microorganisms has been reduced to a safe level

Clean an item or area firstand then sanitize

CleaningCleaning

Keep food preparation areas and equipment clean at all times. This includes:

• Work surfaces• Floors and walls• All storage areas• All equipment like mixers,

slicers, can openers, blenders, etc.

SanitizingSanitizing

Detergents do not sanitize.

To make a sanitizing solution:• Mix 1 tablespoon of household bleach

(unscented) with 1 gallon clean water • Use on work surfaces, tabletops, dishes

and utensils• Allow the surfaces to air dry

Keep your sanitizing cloth in a bucket of sanitizing solution at all times.

Additional Cleaning PointsAdditional Cleaning Points

• Wash or replace soiled sponges, brushes, dishcloths, and towels frequently

• Clean up food spills and crumbs• Clean and sanitize counter tops and

work tables between food preparation tasks and after all food preparation is complete

Safe Thawing MethodsSafe Thawing Methods

• In the refrigerator• In cold water• In the microwave• As part of the cooking process

Preventing Food Preventing Food ContaminationContamination

• Never taste directly from the cooking pot

• Do not let juices from raw meat or poultry come in contact with any other food

• Wash your hands, counters, equipment and utensils with soap and water immediately after use.

• Use your sanitizing solution on food contact surfaces.

• Avoid interrupted cooking

Cook Foods AdequatelyCook Foods Adequately

• Cooking is an essential partof making foods safe to eat

• Most food pathogens are killedwhen food is heated to 160Ffor a few seconds

• The only sure way to know if your food is cooked adequatelyis to use a food thermometer

Types of ThermometersTypes of Thermometers

• Oven-safe• Bi-metallic stemmed

thermometer (dial instant-read)• Digital instant-read

Other Safe-Cooking TipsOther Safe-Cooking Tips

• Never partially cook foodfor finishing later

• Don’t judge the donenessof food by its appearance

• Don’t use oven temperatureslower than 325F

• When using a microwave oven,cover, stir or rotate, use a thermometerand observe standing times

SummarySummary

When preparing food for yournext event, remember to:

• Practice good hygiene every day• Wash your hands with soap and water for

20 seconds• Clean and sanitize equipment and surfaces• Thaw frozen food carefully to keep the

temperature cold• Complete the cooking process once you

have begun• Use a food thermometer to be sure foods

are cooked adequately