1. Preparing Food

2. Lesson Objectives After completion of this lesson, occasional quantity cooks will be able to: Practice rules for good personal hygiene Use sanitary practices for food preparation areas Use safe thawing methods Select and use safe food preparation practices and equipment Use a thermometer to check for proper cooking and holding temperatures

3. Food preparation time is especially critical for food safety. This is a time when cross contamination can easily occur.

4. Personal Hygiene Good personal hygiene is an asset anywhere food is prepared. Neatness, good grooming, clean teeth, clean hair and clean clothes are signs that you know how to take care of yourself. This shows a positive image in a quantity food preparation situation.

5. Clean Hands Hands are a major source of contamination in food. Wash hands: With soap and hot water for 20 seconds After handling raw meat or poultry After touching animals After using the bathroom After changing diapers After smoking, sneezing or blowing your nose

6. Nail Care Fingernails should be clean and trimmed No false fingernails or fingernail polish

7. Other Personal Hygiene Issues Stay out of the kitchen if you are ill Hair of all lengths should be restrained Clean aprons should be worn to protect food from being contaminated by your clothes

8. Cleaning vs. Sanitizing Clean—means that something is free of soil or food particles Sanitize—means that the number of microorganisms has been reduced to a safe level Clean an item or area first and then sanitize

9. Cleaning Keep food preparation areas and equipment clean at all times. This includes: Work surfaces Floors and walls All storage areas All equipment like mixers, slicers, can openers, blenders, etc.

10. Sanitizing Detergents do not sanitize. To make a sanitizing solution: Mix 1 tablespoon of household bleach (unscented) with 1 gallon clean water Use on work surfaces, tabletops, dishes and utensils Allow the surfaces to air dry Keep your sanitizing cloth in a bucket of sanitizing solution at all times.

11. Additional Cleaning Points Wash or replace soiled sponges, brushes, dishcloths, and towels frequently Clean up food spills and crumbs Clean and sanitize counter tops and work tables between food preparation tasks and after all food preparation is complete

12. Safe Thawing Methods In the refrigerator In cold water In the microwave As part of the cooking process

13. Preventing Food Contamination Never taste directly from the cooking pot Do not let juices from raw meat or poultry come in contact with any other food Wash your hands, counters, equipment and utensils with soap and water immediately after use. Use your sanitizing solution on food contact surfaces. Avoid interrupted cooking

14. Cook Foods Adequately Cooking is an essential part of making foods safe to eat Most food pathogens are killed when food is heated to 160  F for a few seconds The only sure way to know if your food is cooked adequately is to use a food thermometer

15. Types of Thermometers Oven-safe Bi-metallic stemmed thermometer (dial instant-read) Digital instant-read

16. Other Safe-Cooking Tips Never partially cook food for finishing later Don’t judge the doneness of food by its appearance Don’t use oven temperatures lower than 325  F When using a microwave oven, cover, stir or rotate, use a thermometer and observe standing times

17. Summary When preparing food for your next event, remember to: Practice good hygiene every day Wash your hands with soap and water for 20 seconds Clean and sanitize equipment and surfaces Thaw frozen food carefully to keep the temperature cold Complete the cooking process once you have begun Use a food thermometer to be sure foods are cooked adequately