The U.S. Department of Agriculture published these four items for preparing food

Question

The U.S. Department of Agriculture published these four items for preparing food safely.

• Always wash hands with warm water and soap for twenty seconds before and after handling food.

• Don’t cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.

• Cutting boards, utensils, and countertops can be sanitized by using a solution of 2 tablespoons of unscented, liquid chlorine bleach in 1 gallon of water.

• Marinate meat and poultry in a covered dish in the refrigerator.

Create points that you can present in form of power point presentation that you can use to teach your food service staff members how to prepare food safely. Include a plan for regular assessments to ensure compliance.

Explanation / Answer

1.Always wash hands with warm water and soap for twenty seconds before and after handling food.

Did you realize that 10 million microbes would fit serenely on something as little as the leader of a stick? Given the correct conditions, those 10 million microorganisms would twofold like clockwork. Tragically, these imperceptible germs are passed around our groups effectively with the work environment being the primary beneficiary. Despite the fact that we can't see microscopic organisms, the reality remains our hands are in charge of the spread of an expected 80% of regular irresistible illnesses.

Legitimate hand cleanliness requires three parts:

1) A legitimate convention,

2) A suitable hand washing or purifying specialist, and

3) Consistence (execution at visit enough interim to avert contamination).

Hand washing, when done accurately, is the absolute best approach to keep the spread of transferable sicknesses. Great hand washing strategy is anything but difficult to learn and can essentially diminish the spread of irresistible sicknesses. High hazard territories, for example, nourishment readiness require the largest amount of consistence. When showing hand washing make sure to dependably take after best practice.

Sound judgment demonstrates that hands ought to be washed before taking care of sustenance, yet there are numerous different events when hands must be washed when working in a nourishment handling condition.

2.Don’t cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.

Cross-defilement is the physical development or exchange of hurtful microorganisms from one individual, question or place to another. Forestalling cross-pollution is a key factor in averting nourishment borne sickness.

When shopping:

While refrigerating sustenance:

While getting ready sustenance:

Keep it clean:

Cutting sheets:

Marinating sustenance:

Foods grown from the ground:

When serving nourishment:

More about cross pollution:

Nourishment Contamination:

Nourishment ends up noticeably polluted through an assortment of systems. A few things that can add to foodborne disease are deficient handwashing, cross tainting, stockpiling and cooking temperatures, and sullying of sustenance by creature squander

3.Cutting boards, utensils, and countertops can be sanitized by using a solution of 2 tablespoons of unscented, liquid chlorine bleach in 1 gallon of water.

Wash and clean any dishes, pots, skillet, and cooking utensils that were in contact with floodwater. Water for washing and sterilizing must be affirmed safe to utilize.

To wash and sterilize:

Press Pots, Pans, and Utensils

Season press container and utensils with a liberal measure of unsalted cooking oil. Warmth in a 250°F broiler for 2 or 3 hours. This will allow oil to drench into the pores of the metal. Amid the warming procedure, apply more oil as required. When flavoring is finished, wipe off the overabundance oil.

Stainless Steel, Nickel-Copper Alloy, Nickel, or Chrome-Plated Metals:

Wash completely and clean with a fine-powdered chemical. On the off chance that equipment is broken so base metal is uncovered and rusted, wipe with lamp oil. At that point wash and dry the surface. Wax after each utilization to anticipate additionally rusting.

Aluminum Pans and Utensils:

Copper and Brass:

NOTE: Do not utilize copper and metal things for nourishment arrangement or administration.

Pewter:

4.Marinate meat and poultry in a covered dish in the refrigerator.

Guidelines for Marinating Safely

What holders to use: For simple cleanup, utilize sustenance safe plastic sacks amid capacity, and dispose of the packs in the wake of marinating. You may likewise utilize nourishment review plastic, stainless steel, or glass holders to marinate sustenance.

Where to marinate: Always marinate sustenance in the icebox, never on the counter. On the off chance that you marinate in holder, cover the compartment amid capacity in the fridge.

Reusing marinade: Never reuse marinade utilized on crude meat or poultry unless you bubble it initially to obliterate any hurtful microorganisms. On the off chance that you intend to utilize a portion of the marinade as sauce for the cooked nourishment, your most logical option is to save a part of the marinade before putting crude meat and poultry in it.

Putting away marinated nourishment: If things get occupied and you wind up not cooking the chicken, don't stress! You can store marinated poultry in your cooler for two days. Meat, veal, pork, and sheep meals, cleaves, and steaks might be marinated up to 5 days.

Cook it securely: Be certain to utilize a nourishment thermometer and cook the meat to a protected least interior temperature. Check the Minimum Safe Internal Temperatures Chart no doubt.

Marinade Suggestions:

You can utilize an oil and vinegar or Italian-style serving of mixed greens dressing, or make up your own marinade. Blend any great cooking oil with a corrosive, for example, vinegar, lemon squeeze, or wine. Slash up some new herbs or include flavors from your wash room. For an Asian marinade, blend soy sauce with oil, slashed onions and garlic.

Suppose that you're wanting to have boneless skinless chicken bosoms for tomorrow night's supper. Place it in a plastic zip-top sack (or any sustenance safe compartment), include the marinade and let it sit in the icebox overnight. Tomorrow you can cook this chicken any way you wish and it will be succulent and brimming with season.

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