Kitchen Safety and Food Handling

Food Safety Practices

• Improperly stored or handled foods cannot be made safe by reheating due to bacterial survival and heat-resistant toxins.
• First In, First Out (FIFO) method involves placing new food deliveries behind existing stock to ensure product freshness and minimize waste.
• Signs of spoiled food include changes in color, texture, or smell; however, unsafe food may not be visually apparent.

Critical Control Measures

• TCS (Time Control for Safety) foods require strict time and temperature control to prevent bacterial growth.
• Store TCS foods at 41°F or lower, and ensure frozen foods remain frozen.
• Avoid overloading coolers/freezers and limit opening and closing them frequently to maintain temperature.
• Label foods not stored in original containers with common names, and indicate expiration or use-by dates on ready-to-eat TCS foods.

Time-Temperature Abuse and Contamination

• Time-temperature abuse occurs when food stays too long at temperatures conducive to bacterial growth.
• Cross-contamination involves transferring pathogens from one surface to another.
• Poor cleaning and sanitizing practices can lead to pathogen transfer from dirty surfaces to food.

Personal Hygiene and Food Safety Roles

• Each team member plays a critical role in preventing foodborne illnesses by maintaining personal hygiene, controlling food temperature, preventing cross-contamination, and ensuring proper cleaning.
• Handwashing is essential at various times, including after using the restroom and handling raw foods or potentially contaminating substances.

Effective Handwashing Practices

• Hands must be washed for at least 20 seconds and after interruptions in tasks or after possible contamination sources.
• Use separate cutting boards for raw and cooked foods to avoid cross-contamination.
• Store raw meats, poultry, and fish on the lowest shelves to prevent drips onto other foods.

Cooling and Storage of Cooked Food

• Rapid cooling of cooked food involves reducing larger portions into smaller sizes.
• Cool food from 135°F to 70°F within two hours, and then from 70°F to 41°F or lower within an additional four hours (total maximum of six hours).
• Utilize ice-water baths and shallow pans to enhance cooling efficiency.

Proper Food Storage Practices

• Foods must be covered, labeled, and dated in storage.
• Canned products should be emptied into proper containers, and raw foods must be stored beneath cooked or ready-to-eat items.
• Maintain clean storage areas, keep items off the floor, and store chemicals separately from food.
• Monitor refrigerator/freezer temperatures daily and discard any food past its use-by or expiration date.

Test your knowledge on safe food handling practices. This quiz covers essential guidelines like preventing cross-contamination, proper storage, and the importance of sanitation in the kitchen. Ensure that you know how to keep your food safe and healthy.