1. Food Safety, Nutrition, Doing it Right
Backcountry Cooking
Food Safety, Nutrition, Doing it Right

2. Personal Introduction
Stephen C. Burgeson, Ed.M, CSC ‘89
Professional Chef, Certified Sous Chef in the American Culinary Federation
Brookfield Country Club, Adam’s Mark Kitchen Manager for two restaurants,
Transit Valley Country Club, Just Pasta, etc.
Bachelor of Science in Hospitality Adminstration, SUNY Buffalo State
Masters of Education from the University at Buffalo in Educational Leadership and Policy
Teaching: Food and Beverage Mgmt., Catering Management, Multicultural Foods, Menu Design and Development
Asst. Scout Master Troop 539, Kenmore
Birchbark Expeditions Guide since 2012

3. Bacteria, Parasites, Foodborne Illness FATTOM

4. Handling Food Safely
Keep cold food cold-Below 40*
Meat, Poultry and Seafood can be packed frozen.
Pack beverages separate from perishables.
Keep coolers closed.
Wash hands and surfaces. Sanitizer/wet wipes (benzoil peroxide).
Clean utensils and Serving Dishes

5. BEST PRACTICES WHEN COOKING 1. The danger zone is 40. -140. a
BEST PRACTICES WHEN COOKING 1. The danger zone is 40*-140* a. Ground red meats- cook to 160* b. All poultry (chicken, turkey, duck, goose, stuffing) cook to 165* c. Fin fish- cook to 145* (shellfish…). 2. Discard marinade. 3. Cook food thoroughly. 4. Do not reuse platters or utensils. 5. Cross contamination can be lethal. 6. Keep hot food hot.

6. Rules of Serving- Danger Zone 1
Rules of Serving- Danger Zone 1. Food should not be eaten after 2 hours in danger zone. 2. If outdoor temperature is over 90*- food should be discarded after 1 hour.

7. CLEAN: 1. Wash hands for 20 sec. 2
CLEAN: 1.Wash hands for 20 sec. 2. Wash cutting boards, utensils, dishes, and all surfaces. 3. Rinse fruits and vegetables.

8. SEPARATE: Raw meat, poultry, seafood and eggs fom other foods
Cutting boards for food eaten raw and food to be cooked
Do not reuse plates that were used for anything raw until washed in hot, soapy water.

9. Cook: Cook food to proper temperature. Do not take chances with eggs.
Allow resting time. (carry over/residual)
Bring liquids to a boil. (soups, sauces, gravies)

10. DISHWASHING: Scrape and rinse. Lick it!
Wash in HOT water and detergent. (120*)
Rinse in clean, warm water. Change often.
Sanitize in very HOT Water.(171*)
Drain and air dry. Paper towels are better than cloth. Do not recontaminate food contact surfaces.

11. Grey Water Dispersal EDGE
Credits:
FDA- U.S. Food and Drug Administration, Food Facts Eating Outdoors: Handling Food Safely
Professional Cooking, 4th Addition, Wayne Gisslen
The International Dairy-Deli-Bakery Association.