43 Chapter 8: Safely Preparing Foods
Chapter 8- Safely Preparing Foods
Learning Objectives
- Identify proper preparation methods for foods using time and temperature control
- Demonstrate knowledge of practices that are effective in preventing cross contamination
- Identify acceptable ways of thawing foods, cooling & reheating foods
- Demonstrate knowledge of proper minimum cooking temperatures for TCS foods
- Demonstrate knowledge of proper techniques for partially cooking foods
- Describe the variance process for foods requiring special preparation
- Properly identify instances where consumer advisories must be made known
Introduction
The next stop for food in an operation is preparation for service. Food is very vulnerable to becoming contaminated in this phase due to the number of food workers involved and the amount of food items being produced at any given time. The nature of foodservice is that the environment is constantly changing and food workers and managers must be attentive to the details to ensure they serve a wholesome and safe product to its customers.
Guidelines have to be followed strictly. You must also note the adjustments to procedures that have to be made when serving high risk populations and when preparing food that have special requirements. It’s a tall order, but everyone is responsible for making sure food is prepared safely.
In the flow of food, it is important to follow procedures that will limit the exposure food has to pathogens that can make it unsafe. There are five measures you can take in food preparation that will help keep foods safe and ensure you serve a wholesome meal to guests: avoiding the temperature danger zone, avoiding cross contamination, thawing food properly, cooking food to proper final cooking temperature, cooling food properly, reheating food properly. Each of these measures can make the difference between pathogens remaining at a safe level or allowing pathogens to grow and become hazardous. We will look at each measure in detail to discuss how food is prepared safely.
General Characteristics- All food should be presented in a way that allows guests to properly judge its integrity. Food packaging should allow for guests to see the true appearance, quality, and color of the item. Food additives, colored packaging, and manipulated lighting can alter how food is perceived. Food must be honestly presented to allow guests to make an informed decision.