1.5.2 Pre Read.docx

Minimizing food waste is a positive step that we can all take. Whether it\'s the best ways to keep certain ingredients fresher for longer or the simplest way to store food prepared in large portions for service. This guide will keep you informed and safe. The following standards for safe food stora...

Minimizing food waste is a positive step that we can all take. Whether it\'s the best ways to keep certain ingredients fresher for longer or the simplest way to store food prepared in large portions for service. This guide will keep you informed and safe. The following standards for safe food storage serve two purposes: 1. Prevent food contamination. 2. To prevent the proliferation of existing bacteria in meals. Temperature regulation is a key aspect of food preservation. Perishable foods should be kept as far away from the Food Danger Zone as possible, which ranges from 5°C to 57°C (41°F to 135°F) and promotes bacterial development. Each ingredient type has an ideal storage environment. This has been broken down in depth in Unit2, 3 and 4, where specific ingredients are discussed. In this session, we will cover appropriate storage methods for cooked food, freezer storage as well as holding of food for service. Cooked Foods ------------ Food safety is a crucial concern when it comes to storing leftovers. Preparation for service often requires the kitchen team to prepare elements of the dish such as gravies, sauces and stocks in advance. Storing these cooked preparations appropriately is very important to avoil spoilage. Uneaten cooked food has three enemies: air, moisture, and bacteria. Refrigerated items can survive up to four or five days if properly wrapped and preserved. Frozen food can endure months in continual below-freezing temperatures, but if not handled properly, it might succumb to freezer burn. To help fight these leftover foes, prevent food waste, and reduce spoiling, make sure there is enough space in the fridge and freezer to properly store. However its not as simple as packing up food into containers are putting them in the fridge. Before packing, food must be appropriately handled and cooled to avoid any microbacterial growth. ### The Four-Hour Rule Food goes through several steps between the time it is received and the time it is served. This process, known as the flow of food, is addressed more in a subsequent session. Food may be allowed to remain in the Food Danger Zone at each stage. To protect and keep food safe, adhere to the four-hour rule: do not leave food in the Food Danger Zone for longer than four hours between receipt and service. Keep food out of the \"danger zone\" after cooking. Bacteria grows at temperatures ranging from 5⁰C to 57⁰C. This means that once cooked, food must be kept heated (57⁰C or more) to prevent bacteria from developing. Cool down (5°C or lower) or store cooked food within two hours. Any food that remains out after this period is no longer safe. Spread the food in a thin layer on a baking sheet or tray to help it cool quickly, or divide bigger quantities (large pot of chili, soup, stew) into smaller parts to chill. Refrigerate everything before storing it carefully. For example, an ingredient that is left on the loading dock for 30 minutes before being put into cold storage, then taken from storage and placed on the worktable for an hour before being prepared, and lastly cooked at a low temperature for 3 hours until done, can be deemed unsafe for consumption. This is because the food has spent 41⁄2 hours in the danger zone.  Freezer Storage --------------- Efficient food management is crucial for a professional kitchen\'s financial viability and operational sustainability. By implementing strategies to reduce food waste and optimize storage practices, kitchens can mitigate unnecessary spending and allocate resources more effectively. While restaurants generally get produce delivered fresh everday, some items are ideally stored in the freezer to maintain freshness. For example, all seafood, meat and poultry is ideally stored in the freezer and thawed to use. In some kitchens, these items may be delivered fresh everday, meaning only a small portion is kept frozen for backup. However other kitchens may have meat and seafood delivery once a week, requiring them to stock a whole week's worth of produce in their kitchen. To ensure operations are not hampered and the best quality ingredients are served to the guests, appropriate freezer storage techniques must be kept in mind. 1. Keep frozen foods at 0°F (--18°C) or lower. 2. Keep all frozen foods tightly wrapped or packaged to prevent freezer burn. 3. Label and date all items. 4. Thaw frozen foods properly. Do not thaw at room temperature, because the surface temperature will go above 5°C before the inside is thawed, resulting in bacterial growth. These methods may be used: - In a refrigerator - Under cold running water - In a microwave oven, but only if the item is to be cooked or served immediately ### The 3 Things You Shouldn\'t Freeze Technically, anything can be frozen---but just because you can doesn\'t mean you should. The outcome after thawing is the most crucial factor to consider. Water expands when frozen, causing the cellular structure of some objects to burst, resulting in water-logged, mushy, and, frankly, inedible dishes. Before putting these things in a deep freezer, follow these precautions. Fried food: After freezingchilling, the flavor and texture of fried food changes. Once frozen, ice crystals form in the dish. As the meal defrosts, water and any remaining oil seep into it, changing the texture and resulting in a soft, mushy feel rather than the crisp item it once was. Sauces and gravies thickened with starch: Cornstarch is used as a thickener because it has hydrophilic molecules that absorb any liquid that comes into contact with it. The chemical structure of what went into the freezer will be radically different when it comes out. When frozen and thawed, the sauce or gravy may become a gelatinous, gloopy mass. Mayonnaise-based dishes: Oily emulsified sauces and condiments (such as mayonnaise) will separate and break down in the freezer. Refrigerator Storage -------------------- 1. Keep all perishable foods properly refrigerated. Note the lower limit of the Food Danger Zone (41°F/5°C) is only the upper limit for refrigerator storage. Most foods keep even better at lower temperatures. The major exception is fresh fruits and vegetables, which are not considered potentially hazardous foods. See Table 2.4 for preferred storage temperatures for various foods. 2. Do not crowd refrigerators. Leave space between items so cold air can circulate. 3. Keep refrigerator doors shut except when removing or putting in foods. 4. Keep shelves and interiors of refrigerators clean. 5. Store raw and cooked items separately, if possible. 6. If raw and cooked foods must be kept in the same refrigerator, keep cooked foods above raw foods. If cooked foods are kept below raw foods, they can become contaminated by drips and spills. Then, if they are not to be cooked again before serving, they may be hazardous. 7. Keep refrigerated foods wrapped or covered and in sanitary containers. 8. Do not let any unsanitary surface, such as the bottoms of other containers, touch any food. 9. Chill foods as quickly as possible over ice or in a cold-water bath before placing in the refrigerator. A gallon of stock placed in a refrigerator hot off the stove may take 10 hours to go below 41°F (5°C), giving bacteria plenty of time to grow. 10. When holding foods such as protein salads in a cold bain-marie or refrigerated table for service, do not heap the food above the level of the container. The food above this level will not stay cold enough. Hot Food Holding ---------------- Whether it is a weekend morning and you\'re making batches of pancakes, or cooking up several dishes for a holiday dinner, finding a way to keep the food warm is often a necessity. Luckily, there are several different methods available in your own kitchen to keep that French toast, deep-fried food, and even mashed potatoes from turning cold. An important thing to keep in mind is that food that is kept out and not kept adequately warm or cool (lower than 40 F or higher than 150 F) may be dangerous to consume. Keep a thermometer handy to check food temps. ### Your Oven Some ovens actually will have a \"warm\" setting, which is usually 170 to 200 F, or a warming drawer, which is meant to keep foods at a level, warm temperature. If your oven has neither, set it to 200 to 250 F. Transfer the cooked food to a baking sheet, an oven-safe saucepan, or a baking dish and cover with aluminum foil before placing in the oven. If you are trying to keep batches of pancakes, waffles, fritters, or any deep-fried items warm, place them in a single layer on a cooling rack set over a baking sheet to prevent them from getting soggy or soft. You may also want to loosely cover with foil to prevent the outside from browning any further. For food that must be kept warm for more than 15 or 20 minutes, check with an instant-read thermometer to be sure it is at least 140 F; if it is not, then increase the oven temperature a little. Keep in mind that if you try to keep the food warm for more than an hour or two, the texture of the food may become spongy or the flavor profile might change. Consider reheating closer to serving time instead. ### Slow Cooker or Chafing Dishes For hot vegetables, sauces, stews, and soups, a slow cooker or chafing dish may be used on the low setting to keep the food warm. Similar to an oven, if you plan to store foods for longer than an hour, you may notice a change in texture or taste. Although the appliance is set to warm, the food may continue to slow cook to a slight degree. ### Rice Cooker and Other Steam-Based Cookers If you use a rice cooker to make rice, then the rice will most likely stay hot and moist for an hour or more while on its on the \"warm\" setting. If you are using a steaming method of cooking, you can usually keep a food warm if you remove the heating element from the steam cooker (remove it from the stovetop or turn off the electric steamer) and put the cooking vessel aside. You might want to open the lid for a quick moment to let the steam escape so the food does not continue to cook. Replace the lid and set the cooker aside until ready to serve. ### Cooler or Insulated Bag We may think of using our cooler or insulated shopping bag when transporting food that needs to be kept cold, but both are also great at keeping foods warm. If the food is not in a covered dish, transfer to a covered container or wrap in aluminum foil and store in the cooler or bag. Check the temperature of the food every once in a while to make sure it doesn\'t dip below 140 F. ### Warm Plates for Serving If there isn\'t a lot of time between when the food is done and when you\'re going to serve it, but enough time for the food to cool down slightly, heating the plates the food will be served on is a solution. Make sure your plates are oven-safe---ceramic plates maintain heat nicely. To warm plates for serving, stack them in an oven for 15 minutes at the lowest oven temperature, like 150 to 200 F. You could also use a warming drawer or toaster oven, if large enough. Alternatively, you can warm the plates in the microwave for one to two minutes. If you do a lot of entertaining, you might want to invest in an electric plate warmer. If you warm plates in the oven, make sure you use an oven mitt at all times, inform others that the plate is hot, and do not shock the plate by putting it in a cold place like a refrigerator. The thermal shock from hot to cold can cause the plate to break. ### Aluminum Foil If you need to keep food warm for the short-term, wrapping or covering with aluminum foil will do the trick. Just keep in mind the foil will keep in the heat for only about 30 minutes or so. If you are trying to keep a roast, steak, or whole bird warm, tenting with aluminum foil while it rests will benefit the meat in two ways: It will keep it at a warm temperature while allowing the juices to redistribute. Just make sure you cover it loosely with foil; if you cover it tightly, you will make the hot meat sweat and lose the valuable moisture you are trying to retain. A roast is best when rested for 10 to 20 minutes before carving, but resting time will depend on its size. A turkey can sit from 20 to 45 minutes, depending on the size of the bird (the larger the bird, the longer the resting time). Steaks or chops should stand, tented in foil, for 5 minutes before serving. 1. To keep foods hot for service, use steam tables or other equipment that will keep all parts of all foods above 135°F (57°C) at all times. 2. Keep foods covered. 3. Bring foods to holding temperature as quickly as possible by using ovens, steamers, rangetop pots and pans, or other cooking equipment. Do not warm cold foods by placing them directly in the steam table. They will take too long to heat, and bacteria will have time to grow. 4. Do not let ready-to-eat foods come in contact with any contaminated surface. Please check table 10.3 from Basic Cookery for Foundation. Date Marking And Stock Rotation ------------------------------- 1Adopt a first in -- first out (FIFO) policy to use older stock first and observe storage (best-before) dates on packaged food. This means that a proper stock record should be kept; in many businesses a weekly stock take is done. This can help to identify foods that are near their use-by or best-before dates so they can be used up safely. 􀁑 Use-by dates are given for perishable foods that need refrigeration (this must be observed by law). Any food past its use-by date must be disposed of safely. It is a criminal offence to have it on the premises. 􀁑 Best-before dates are provided for other items not needing refrigerated storage. Storage Tools ------------- Plastic Wrap The MVP of food storage owes its clingy nature to an electrostatic charge. It keeps out moisture and its transparency makes a clear view of what lies underneath. An alternative to plastic wrap, but equally useful is Glad Press \'N\' Seal. It differs from plastic as it can create an actual seal on a variety of surfaces, including wood, metal, foam, and glass. Wax Paper An old-school method of food preservation made popular by butcher shops, wax paper is coated in a thin layer of paraffin or soy-based wax. This moisture-proof paper storage option works well when combined with plastic wrap or aluminum foil for long-term storage in the freezer to prevent freezer burn. The result means juicy foods stay moist and crunchy foods don't get soggy when wrapped in wax paper. Aluminum Foil Many people cover containers or plates with foil and stick it in the refrigerator for a temporary storage option, but it turns out foil does not prevent air from circulating around cooked food which can allow bacteria to grow. As ubiquitous as this kitchen item is, it is not recommended for food storage in the refrigerator. However, freezing food in aluminum foil is a safe way to store food for up to a year in a deep freezer, according to the USDA. Freezing food in aluminum foil properly can keep frozen foods fresh and free from freezer burn. Beeswax Wrap An environmentally-friendly alternative to plastic wrap or aluminum foil, beeswax wrap is best used to cover bowls of leftover food. It is compostable, biodegradable, and reusable for up to a year, with proper care. Made of cloth coated in beeswax and jojoba oil or tree resin, it\'s a little sticky to the touch. The product adheres to the surface of bowls or to itself when wrapped around leftovers, all activated by the warmth of your hands. Plastic Bags There are two kinds of plastic bags suitable for storing food. Zip-top bags come in different sizes from snack-sized up to a gallon. Many have coated labels right on the bag to help with labeling. There are also freezer-safe plastic bags made with thicker plastic. Tape and Markers Many storage containers and bags have a strip to use to label or write directly on the surface. Just as you have seen in Hulu's The Bear or with any professional chef, some form of tape (painters tape, good ol\' duct tape, waterproof tape) and a permanent marker are the second best tools to have on hand for storage and prep. ### What to Know About Storage Containers Hoetls and professional food service establishments tend to use metal containers for food storage as they are eco-friendly, non-breakable, hygienic, diwshwasher and freezer safe. Other options one may find are reusable containers made from glass, food-grade silicone, and multiple-use BPA-free plastic. Containers made of similar materials are ideally used in the home setting. Another common container used are deli containers. The chef-approved storage solution can be found in professional kitchens and restaurants all over the world. They are simply deli containers, but they solve so many leftover cooked food problems--inexpensive, spill proof, stackable, dishwasher-safe, and can double as measuring cups in a time of need. With sizes ranging from 4 to 32 ounces, the containers are made of food-grade polypropylene. Storage containers can be used until they show signs of wear, discoloring, or physical breakdown. With proper care, plastic containers can last over a year with repeated use. The biodegradable and sustainable options have a longer shelf-life to consider. Open Source ===========