1 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Preparing Food Unit 4 ─ Key Learning Points Classification of foods Effects of temperature and time Tools and equipment Hot materials and surfaces Unit 4

2 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Potentially Hazardous Foods: Meat and Poultry Unit 4

3 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Potentially Hazardous Foods: Dairy Products Unit 4

4 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Potentially Hazardous Foods: Egg Products Unit 4

5 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Potentially Hazardous Foods: Fish and Shellfish Unit 4

6 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Potentially Hazardous Foods: Cooked Vegetables and Cereals Unit 4

7 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 REAL CASE ─ DANGER ZONE On several occasions, potentially hazardous foods such as eggs, tofu and chicken were delivered before a restaurant was open. The food sat for hours in the direct sunlight until staff arrived. The health inspectors investigated and ordered all the food to be destroyed. Potentially Hazardous Foods Unit 4

8 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Less Hazardous Foods Dry Sour/Acidic Sweet and salty Unit 4 Note: Effects of moisture can cause foods to become potentially hazardous

9 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Less Hazardous Foods: Dry Unit 4

10 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Less Hazardous Foods: Sweet and Salty Unit 4 These foods do not support the rapid growth of pathogens, but refrigeration may be required.

11 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 DANGER ZONE Unit 4

12 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Recommended Temperatures Unit 4 Stages CC FF Cooking74165 Hot holding60140 Storing Frozen-180 Thawing440 Reheating74165

13 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Hot Holding Unit 4

14 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Cooling Put on ice or refrigerate Use shallow containers and stir frequently Label with date and contents Use ice water baths and/or ice wands to cool large liquid quantities Unit 4

15 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Cooling Temperatures Unit 4 Cooling Times Temperature  CTemperature  F Within 2 hours60 – – 70 Next 4 hours21 – 470 – 40

16 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Bacterial Growth: Time Unit 4 DAYS Thousand 1 Billion 100 Million 10 Million 1 Million 100 Thousand 10°C5°C0°C SLIME BAD ODOUR NUMBER OF ORGANISMS

17 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Tools and Equipment Unit 4

18 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Equipment Safety Tips Equipment: Fryers Steamers Stoves/ovens Slicers Processors Mixers Knives Remember: Get training Use guards Lockout Wear PPE Follow safe work procedures Unit 4

19 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Safe Cutting Technique Unit 4 Hold the knife with your stronger hand. Curl your fingers and cut away from your body when trimming or deboning. Store knives securely in proper racks. Use cutting board or flat surface. Use the right knife for the job and make sure it’s sharp. Care around the sink: Do not drop knives into dishwasher. Keep knives out of the sink. Clean knives immediately after use or place in a container labelled “knives only” near the sink.

20 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Preventing Burns and Scalds Unit 4 Open lids away from you. If oil catches fire: Cover it with a safety blanket or damp cloth, or use foam or powder fire extinguisher if trained. Turn off the gas or power. NEVER use water. NEVER try to carry the burning pan. Use oven mitts or dry cloths when handling hot objects. Don’t let handles stick out over the floor. Wear long sleeved, cotton clothing. Wear non- combustible or oil proof aprons. Don’t overheat oil it can burst into flames. Use tongs or frying baskets. Don’t put wet items into hot oil. When cooking with oil: Open hot water or liquid faucets slowly.

21 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Critical Thinking: Recognizing Hazards Unit 4

22 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Critical Thinking: Recognizing Hazards Unit 4

23 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Quiz: DANGER ZONE Unit 4