Good Health & Hygiene

How do you properly store food in a fridge?

-Top and middle shelf. Ready-to-eat foods, such as dairy products, ready meals and packaged foods, leftovers, cooked meats and prepared salads. -Bottom shelf. Raw meat, poultry and fish in sealed containers to stop them touching or dripping onto other foods. -Salad drawer.

What is the temperature danger zone?

Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." Never leave food out of refrigeration over 2 hours.

What is F.A.T.T.O.M?

Food, Acidity, Temperature, Time, Oxygen, Moisture

What must you do before placing prepped or RTE foods in the fridge?

Hot food can be placed directly in the refrigerator or be rapidly chilled in an ice or cold water bath before refrigerating. Cover leftovers, wrap them in airtight packaging, or seal them in storage containers.

What are Hot & Cold food temps for food to be served at?

To put it simply, hot foods must stay hot (above 140°F) and cold foods must stay cold (below 40°F). When foods are held between 40 and 140°F, bacteria can grow rapidly to levels that can cause you or your guests to get sick.

What are the causes of Cross-Contamination? How can it be prevented?

Wash hands and surfaces often. Harmful bacteria can spread throughout the kitchen and get onto cutting boards, utensils, and counter tops. To prevent this: Wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers; or handling pets.

How do you properly cool & store foods?

You can cool food by: -Portion food into smaller amounts and refrigerate. -Cut big pieces of meat into smaller pieces. -Transfer liquids into shallows pans. -Do not fully cover pans during cooling. How do you store foods: Always store raw food in sealed or covered containers at the bottom of the fridge. Keep raw foods below cooked foods, to avoid liquid such as meat juices dripping down and contaminating the cooked food.