Culinart Arts- Food Safey

FATTOM

Conditions that create biological food hazards

Food

Acidity

Time

Temperature

Oxygen

Moisture

Biological Hazards

tiny forms of life that you can’t always see, taste, or smell

Ex: - Bacteria

• Viruses- sneezing

• Fungi

Physical Hazards

Some physical hazards happen naturally ex: bones and pits

other examples that can fall in food: metal shavings, glass, dirt

Chemical Hazards

chemicals can cotaminate your food

Ex:

• cleaners

• sanitizers

• polishes

How people make food unsafe

1) Poor personal hygiene

2) Time temperature

3) Cross-contamination

4) Poor cleaning & sanitizing

What to wear in the kitchen

Hair covering

Clean clothes

Aprons

No jewelry

Food most likely to become unsafe

milk/dairy products

poultry

beef

pork

seafood

sprouts

Temperature danger zone ___ to ____

(pathogens grow well in this temperature range)

41°F to 135°F

How to measure the temperature of food

1) Use correct thermometer

2) Wash, rise, sanitize and air-dry thermometer before using it

3) Stick thermometer in the thickest pat of the food which is usually the center

4) Clean and sanitize the thermometer after use. keep its storage case clean

Temperatures needed for specific times

Seafood- 145

Poultry- 165

Preventing Cross-Contamination When Preparing Food

• Do not allow ready-to-eat food to touch surfaces that contacted raw meat

• clean work stations

• prep raw meat at different time than other foods

• wash produce in warm water

Most common food allergens

• milk

• eggs

• peanuts

• shellfish

• wheat

Mise En Place

“everything in its place”

all ingredients and equipment are set out before cooking

Cross contamination

food containing an allergen comes into contact with out foods and their proteins mix which spreads the allergen