Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School Protein Proper Storage and Handling

Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School Poultry Handling o Duck and Goose  Usually kept in freezer  Thaw duck or goose in refrigerator immediately after bringing home from store or freeze  Wash hands and cooking equipment frequently to prevent cross contamination  Should be cooked to an internal temperature of 165 degree F. ( and chicken) o Chicken  Practice safe food handling practices when cooking with raw chicken: clean, separate, cook and chill  Be aware of potential cross contamination  Thaw frozen chicken in the refrigerator not on the counter Storage o Duck and Goose  If not using soon, keep duck or goose in freezer  Before cooking, thaw duck or geese in refrigerator  Use thawed duck or goose within one to two days o Chicken Keep raw chicken in refrigerator at 40 degrees F. or frozen in freezer

Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School Poultry Potential contaminants o Duck and Goose  Keep out of temperature danger zone ( degree F) to prevent bacteria from multiplying rapidly  Salmonella is a potential contaminant if duck or goose is not cooked to proper temperature or if cross contamination occurs o Chicken Bacteria associated with raw chicken: Salmonella, Staphylococcus aureus, Campylobacter jenuni, Listeria monocytogenes, E. coli, Grading o Duck and Goose  federally or state inspected; voluntary grading on scale of Grade A, Grade B and Grade C; look for USDA Grade shield o Chicken  Inspection is mandatory but grading is voluntary; chicken given Grade A, B, or C

Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High SchoolBeef Handling o Wash hands after working with raw beef o Prevent cross contamination by using proper safety techniques: cook, chill, clean and separate o Cook to at leas 145 degrees F. o Three ways to safely defrost beef: (1) refrigerator (2) Cold water (3) Microwave o Internal temperature should be at least 145 degrees F. or 160 degrees F. for ground beef Storage o Store in refrigerator at 40 degrees or in freezer if you are not going to use it in the next few days o Can store in original package unless freezing beef for extended time Potential Contaminants o E. Coli o Salmonella o Staphylococcus aureus o Listeria moncytogenes Grading o Grading is voluntary while inspection is mandatory o Grading scale: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner o USDA Prime beef has more fat in it o Based on appearance preparation/beef-from-farm-to-table/ct_index

Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School Pork Handling o Cook to internal temperature of 145 degrees F. o Cook organ and variety meats to 160 degrees F. (ex. Ground pork patties) o Can thawed in refrigerator, cold water, and microwave (cook immediately) Storage o Keep in refrigerator at 40 degrees F. Potential Contaminants o Trichinosis (caused by consumption of undercooked pork) o E. Coli o Salmonella o Staphylococcus aureus o Yersinia enterocolitica o Listeria monocytogenes Grading o Two levels of grading : (1) Acceptable Grade (2) Utility Grade o Based on appearance

Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School Seafood Handling o Be sure to separate cook and raw seafood to prevent cross contamination o Remember to cook, chill,clean and separate o Thaw frozen seafood in refrigerator o Keep seafood out of temperature danger zone ( degrees F.) o Cook to internal temperature of 145 degree F. Storage o Seafood should be kept on ice or in refrigerator or freezer Possible Contaminants o Listeria Grading o Given Grade A, B, C or substandard based on appearance

Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School Dairy Storage o Dairy products should be kept in refrigerator at 40 degrees F. Possible Contaminants o Listeria o E. Coli o Salmonella Grading o Voluntary grading o Grading system of Grade A and Grade B