Food Handling Errors to Avoid

Food handling errors#1   Food is not kept cold enough (below 40 degrees.

*Avoid leaving food at room temperatures. Never thaw meat on the counter or casseroles at room temperature before baking.
*Refrigerate food in shallow containers. Pan should be 3 inches. The center of hot foods that are cooling should reach a temperature of 45 degree’s.
*Cool food in containers with loose covers. Tight covers do not allow air to circulate around the food to cool it rapidly.
*Place containers of hot food in the refrigerator side by side with air space in between should be between 35 and 40 degree’s.

Food Handling Errors  #2 Food is not kept hot enough (above 140 degree’s)

*Do not let hot food stand at room temperature.
*Do not prepare food more than four hours before serving it. Prepare    potentially hazardous foods no more than 3 hours before serving.
*When using a hot-holding table, be sure food temperature is above 140 degree’s.

*Cover pans containing hot food so that the heat does not escape rapidly.

Food errors#3  Food is cooked inadequately.

*  Do not cook foods slowly at a low temperature. If cooking takes six hours or  more or if cooking temperature is less than 300 degree’s, microorganisms  may grow during the early cooking period.

*  Make sure that all parts of the food are cooked to the proper temperature.

*  Do not partially cook and then hold food before final cooking.

*  Do not cook without a heat source. For example, do not preheat the oven to  450 degrees and put a casserole in to bake, then turn the oven off and let the  casserole stand in the oven for an hour.

*  Do not cook by the clock, use a thermometer.

Food handling Error#4

*  Keep cooked foods from contact with raw foods.

*  Thaw and store meat and poultry in a pan or tray with a lip to prevent dripping  juices from contaminating finished food products.

*  Wash and sanitize any equipment, utensils, counter tops, surfaces and hands that have touched raw foods.

*  Wash and sanitize counters and utensils every two hours when food is being prepared.

Clean utensils and counter tops by using 1 tablespoon chlorine bleach per 1 gallon of warm water for minimum of 1 minute

 



About Hawaii Solar Chef

My mission is to bring about awareness to the community how they can cook healthier meals by using a solar oven. In addition to using a solar oven, they will be able to save money on their energy bills. With this savings, they will be able to buy more food for their family and some to share . Also, I have set up a page for donation for the " Villager Sun Oven" for Hawaii. I encourage others to start their own fundraiser to buy one of these units for their community center, so that in an emergency, they can feed their community and sterilize their water and medical instruments too. http://solarcooking.wikia.com/wiki/Hawaii_Solar_Chef
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