Fruit and vegetables

For the most part, fresh fruit and vegetables are not as likely to carry pathogens as are some other food. But viruses such as hepatitus A, bacteria such as Listeria spp., and parasites such as Cryptosporidium parvum can survive on produce, especially cut produce. The risk of such microorganisms can be minimized or eliminated by simple preparation safeguards.

Start with a clean, sanitized work space. Prepare vegetables away from raw meat, vegetables, and eggs, as well as from cooked and ready-to-eat food, to prevent cross-contamination.

Surfaces that come in contact with raw meat – such as hands, gloves, knives,prep tables, or cutting boards – should never make contact with food that will be eaten raw, such as salad or fruit, unless they have been clean and sanitized.

Wash fruit and vegetables under running water to remove dirt or other contaminants just before cutting, combining with other ingredients, or cooking. Failure to wash fruit before cutting it may result in contamination of the fruit’s interior.

Pay particular attention to leafy items such as lettuce and spinach, because dirt and microorganisms can get into inner leaves. Remove the outer leaves, pull lettuce and spinach completely apart, and rinse thoroughly.

Cut away bruised or damaged areas when preparing fruit and vegetables.

Hold cut melons at 41F (5C) or lower. Discard after four hours if not held at this temperature.

Do not add sulfites to food products.

Juice prepared on-site for service or sale to high-risk populations must be prepared following a HACCP plan.

Ice

People often forget that ice is a food, too. It is used to chill beverages and to chill or dilute food. In Unit 6, you learned how to store products on ice, such as poultry, fish, fruit, and vegetables. Many establishments also use ice to chill food on display, such as canned beverages or fruit. Any time ice has been used to cool food in this way, you may not reuse it as a food.

Ice used as a food, or used to chill other food, must always be made with potable water (water that is safe for drink). Remember, ice can become contaminated just as easily as other food. When transferring ice from an ice machine to an ice bin or to a display, use a clean, sanitized scoop and container. Store ice scoops outside of the ice-machine in a sanitary, protected location. Never hold ice in containers that have been used to store raw meat, poultry, fish, or chemicals.

COOKING FOOD

Whatever cooking method you choose, temperature is key to killing microorganisms that can cause foodborne illness. The food’s internal temperature must reach a certain level for a specific amount of time before you can be sure all foodborne microorganisms have been sufficiently reduced in number. The only way to be certain a food has reached the required minimum internal cooking temperature is to check it using a calibrated thermometer.

The minimum internal temperature at which foodborne microorganisms are destroyed varies from product to product. Minimum standards have been developed for most cooked food and are included in local and state health codes.

Minimum internal cooking temperatures
Product	Temperature
Poultry Stuffing, stuffed meat, and dishes combining raw and cooked food (including soups and casseroles)	165F (74C) for 15 seconds
Ground meats (beef, pork, or other meat or fish)	155F (68C) for 15 seconds
Injected meats (including brined ham and flavor-injected roasts)	155F (68C) for 15 seconds
Pork, beef, veal, lamb	Steaks/chops 145F (63C) for 15 seconds Roasts 145F (63C) for 4 seconds
Fish	145F (63C) for 15 seconds
Fresh shell eggs for immediate service	145F (63C) for 15 seconds
Any potentially hazardous food cooked in a microwave oven	165F (74C) let food stand for 2 minutes after cooking

It is important to remember that potentially hazardous food – such as meat, eggs, seafood, and poultry – should be cooked to the minimum internal temperatures specified in this unit unless otherwise ordered by the customer. Potentially hazardous food not cooked to these temperatures – including over-easy eggs, raw oysters, sashimi, or rare hamburgers – generally do not pose an unacceptable risk of foodborne illness to the healthy customer. However, if a customer is in a group at risk for foodborne illness (see Unit 1), consuming raw or undercooked, potentially hazardous food could possibly increase the risk of illness, sometimes seriously.

In all cases, high-risk customers should be advised, if they ask about or specifically request undercooked food or any potentially hazardous food (or ingredient) that is raw or not fully cooked, of this potential risk.they may want to consult with a physician before regularly consuming these types of food.

Here are general guidelines to follow hen cooking:

Дата добавления: 2015-10-31