(FPS) Safe Cooking Practices Lesson

Safe Cooking Practices Lesson

Food safety begins with the cook. Proper cleaning procedures are the key to safe cooking practices. While many home cooks worry about proper sanitizing, the problems seem to be greater with commercial cooks. The CDC reports that 70% of foodborne outbreaks are in the Food Service industry. This means that many of our fast food restaurants, family establishments, fine-dining restaurants, and even diners are having problems properly controlling the growth of bacteria and other organisms in the kitchen. Most of the errors are caused by poor adherence to food handling procedures.

Customers, employees, cleaning supplies, the food itself, and equipment are a few of the items that introduce bacteria and microorganisms into our bodies. The illness usually develops from a physical, chemical, or biological source.

  • Physical: glass chips, metal shavings, or machine parts
  • Chemical: cleaning agents, paints, or solvents
  • Biological: bacteria, virus, or other microorganisms

 

Common Risky Practices

 

Common Risky Practices Image --Improper cooling of foods: the leading cause of foodborne illness outbreaks --Advance preparation of food (with a 12 hour or more lapse before service) --Infected employees who practice poor personal hygiene --Infected employees who practice poor personal hygiene --Failure to reheat cooked foods to temperatures that kill bacteria --Improper hot holding temperatures --Adding raw, contaminated ingredients to food that receives no further cooking --Eating foods from unsafe sources --Cross contamination of cooked food by raw food, improperly cleaned and sanitized equipment, or employees who mishandle food --Improper use of leftovers: or failure to heat or cook food thoroughly

 

Being a Healthy Cook

Interact with the presentation below to learn about healthy cooking. Make sure that your speakers are turned up. Take notes on the information as you will be assessed on it later.

 

 

Keeping Nutrients Intact

Nutrient preservation is vital to maintain the nutritional value of foods. During storage, cooking, and the cleaning process, food items often lose valuable nutrients. When preparing food for cooking, a best practice is to leave it in its whole form. Many people choose to cut and dice fruits and vegetables -- this practice releases natural juice and some nutrients of the item. Also, consider eating the item as soon as possible. Food items are at their peak of ripeness in the store. So, eat them as soon as you pick them or bring them home. Changes in temperature can also cause the food items to lose nutrients and spoil more quickly.   Techniques when cooking the item should also be considered. Most food items lose nutrients when exposed to light, air, heat, and moisture. Normally, the faster you cook an item, the better the nutrient retention. Boiling and poaching is the least recommended way to preserve nutrients. Individuals should also leave the skin on food items when cooking vegetables and fruits; it acts as a barrier to keep in natural juices and moisture.

 

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