Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing COOKING FOR THE NEW GENERATION 2 nd Edition 2007 BREAKFAST LUNCH TRAINING.

Slides:

Advertisements

Similar presentations

RECEIVING Check for quality-: refuse crushed, bruised, molded, and wilted items. Temperature zone and dates. COLD STORAGE Place in storage at 41° degrees.

Advertisements

Section 8-2 The HACCP System.

Food Safety Just FACS.

Times & Temp Hygiene and HACCP Contaminatio n & Storage Sanitation & Facilities “Pot” Pourri

FOOD SAFETY starts with you

Handling Raw Chicken Click on green arrow to go forwards.

Chapter 7 The Flow of Food: Preparation

THE FLOW OF FOOD: AN INTRODUCTION

The Flow of Food: Service

Cooking for Crowds Chapter 6 Conducting Safe & Successful Barbecues Bake Sales Sub & Sandwich Sales Home-delivered Meals Temporary Events.

A Restaurant’s Guide to Food Safety By: Zai Estabillo Blogger / Food Enthusiast.

Cooking for the New Generation, 2 nd EditionLesson 6 New Generation Foods─Serving COOKING FOR THE NEW GENERATION 2 nd Edition 2007 BREAKFAST LUNCH TRAINING.

The Flow of Food To keep food safe throughout the flow of food:

The Flow of Food To keep food safe throughout the flow of food:

Steps To Preventing A Foodborne Illness. Wash the following in hot soapy water before, during and after each time you cook. –Cutting boards –Utensils.

Preparation, Handling, and Service

Hazard Analysis Critical Control Point.  Assess the hazards  Determine where food safety hazards might happen.  Poor personal hygiene  Contaminated.

Cooking for the New Generation, 2 nd EditionLesson 3 New Generation Foods─Storing COOKING FOR THE NEW GENERATION 2 nd Edition 2007 BREAKFAST LUNCH TRAINING.

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

MS Department of Education Office of Healthy Schools Food Safety Assurance Training for School District Staff.

6-1. Key Sanitation Condition No. 6: Proper labeling, storage and use of Potential toxic compounds.

Contamination and Prevention

7 - 2 It is your responsibility to handle food safely during: Preparation Cooking Cooling Reheating.

Cooking for Crowds Reheating Reheat to 165  F within two hours Use a calibrated thermometer to check the final temperature Only reheat foods once Do not.

Food Safety Icons Guess what the symbols present? Ms. Makuta.

T HE 7 C OMMANDMENTS OF F OOD S AFETY. 1. W ASH HANDS FOR 20 SECONDS BEFORE HANDLING FOOD Hot soapy water.

The Flow of Food Objectives: How to prevent cross-contamination

Chapter 5 The Flow of Food: An Introduction

Food Safety & Sanitation. Sanitation- the creation and maintenance of conditions that will prevent food-borne illness Contamination- The presence of harmful.

KEEPING FOODS SAFE.

CHAPTER SIX LESSON 4. FOOD SAFETY __________________: food poisoning, consuming food that has come in contact with a contaminant. In most cases this is.

Food Safety Health, Safety and Nutrition Early Childhood Education Miss Ford Georgia CTAE Resource Network Instructional Resources Office Written By: Megan.

Food Safety Early Childhood Education II. Essential Question Why is it important for Day Care providers to know and demonstrate knowledge of proper sanitation,

Education and Training Operators & Food Handlers.

Chapter 3 Contamination and Food Allergens. 3-2 Preventing Allergic Reactions Service Staff Tell customers how the dish is prepared Identify secret ingredients.

Task: Create an A3 poster highlighting Safety and hygiene in food technology. Homework : Add images or drawings 1.

FOOD SAFETY Danielle Wall. Learning Objectives  Target audience- restaurant managers  Academic standard- restaurant managers must know food safety basics.

SANITATION & HYGIENE with ®.  The handwashing sink is to be used for handwashing ONLY.  Never use this sink for other purposes. Handwashing Sink.

 Servsafe is a food safety training and certificate program administered by the National restaurant Association.  A servsafe certificate is a basic.

Objectives: How to prevent cross-contamination How to prevent time-temperature abuse How to use the correct kinds of thermometers to take temperatures.

Importance of Food Safety and Training Courses

Safety and Sanitation. TYPES of ACCIDENTS and INJURIES Cuts Falls Burns Electrical Choking Other.

Chapter 5 The Flow of Food: An Introduction. 5-2 The Flow of Food To keep food safe throughout the flow of food: Prevent cross-contamination Prevent time-temperature.

1.01 Y FOOD SAFETY VS. FOOD SANITATION

Safety and Sanitation. When working with ELECTRIC APPLIANCES, the safety rules are: 2. Stand on a dry surface. 1. Keep your hands dry. 3. Keep electric.

Welcome to. C LEAN Lesson 1: Clean C LEAN List good personal hygiene practices that should be followed by employees in child care facilities. Objective.

Food Safety Training Myth Busters

1.01 Y FOOD SAFETY VS. FOOD SANITATION

SANITATION & HYGIENE with

SANITATION AND HYGIENE

Appendix 2. WRITING SSOP’s

FOOD SAFETY VS. FOOD SANITATION

Food Preparation Surveyors will focus on preparation of potentially hazardous foods and ready to eat foods.

Cleaners Only use cleaners that are: Stable Noncorrosive Safe to use

Safe Purchasing, Storage, Preparation, and Service for a Crowd

SANITATION & HYGIENE with

1.01 Y FOOD SAFETY VS. FOOD SANITATION

Follow workplace hygiene procedures

Safety and Sanitation - Serv Safe Review

FOOD SAFETY CRE Training 2011

SANITATION & HYGIENE with

Instructor Notes There is no DVD associated with this topic.

Follow workplace Hygiene procedures

Review Practicing good hygiene Controlling time and temperature

Food Safety & Sanitation

Instructor Notes The job of protecting food continues even after it has been prepared and cooked properly, since microorganisms can still contaminate food.

Food Safety FACS 8 Mrs. Otos.

Food Safety FACS 7 Mrs. Otos.

Presentation transcript:

Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing COOKING FOR THE NEW GENERATION 2 nd Edition 2007 BREAKFAST LUNCH TRAINING

Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing LESSON 4 NEW GENERATION FOODS─ PREPARING

Lesson 4 Objectives 1. You will observe and discuss the use of the quality scorecard to determine acceptability of prepared menu items. 2. You will read and compare manufacturer’s instructions for preparing new generation foods. 3. You will review correct food preparation procedures to ensure the overall quality and safety of new generation foods. 3 Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing

Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing 4 Pre-Training Questions

Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing 5 Correct Food Preparation

Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing 6 Important Information!

Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing 7 Activity One Quality Scorecard

8

Food Service Assistants must prevent contamination of food. avoid food time in the temperature danger zone. use safe food handling procedures. 9 Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing

Thawing and Pre-preparation 10 Thaw foods safely. Wash hands correctly before beginning preparation. Prepare foods no further in advance than necessary. Prepare foods in small batches and place in the service area immediately. Keep raw foods separate from ready-to-serve foods. After each contact with a food, wash, rinse, and sanitize all food contact surfaces and wash hands. Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing

Cooking 11 Do not overload baking pans or fryers. Never interrupt the cooking process. Always cook food to the required safe internal temperature and appropriate time. Use a food thermometer to check. Use a utensil or single-use glove when preparing food to avoid cross- contamination. Taste foods correctly to avoid cross- contamination. Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing

Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing 12 Standard Operating Procedure (SOP)

Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing 13 Quality Scorecard Manufacturer’s Instructions Recommended Procedures and SOPs

Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing 14 Post-Training Questions

Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing 15 New Generation Food Service Assistants!