Guest Author - Sandra Sable
Hi ladies, I have been toying over doing some segments on food safety. I believe this is something people should be aware of, even if they are not catering their own events. These simple facts can also be used when preparing food at home.
I will list through point to point, that way you can have all the basics covered quickly.
Clean work area. I strongly push clean and sanitize as you go. This is one of the most important rules. One cap of bleach in one gallon of cool water. A good, nubby, cotton cloth. Go over cutting boards and utensils before and after preparing food. If you have granite or marble counters make sure you use cutting boards. Do not prepare food directly on the surface. Keep this mixture away from them. It will take of the finish and the will have to be polished and resealed.
Cutting boards, use different cutting boards for different items, clean between uses. Poultry one, fish one, veggies, beef. You have the idea. This will alleviate cross contamination. After each use, wash with soapy water then go over with the sanitizer. Air dry.
Hand washing. Warm soapy water, scrub brush and the song happy birthday. Scrub and wash hands while you re singing the song happy birthday. That is how long it takes to make sure your hands and under your nails are clean.
Cooling items. Do not cover warm items and put them away. Put items in the fridge uncovered and let them cool about two hours before covering. If you are cooling soups or liquids, rice potato's etc. Make sure you put them in a shallow pan, not more than two inches deep. Foods must reach 41 degrees within 6 hours and 70 degrees within the first two. The shallow pan method is the best method for cooling at home.
Cooking temperatures, veggies 140 degrees for at least 15 seconds.
Unpasteurized eggs (fresh cracked), fish, pork, commercial raised game155 degrees for 15 seconds.
Ground meats, injected meats, 155 degrees for 15 seconds.
Poultry, stuffed fish, meat, pork, pasta(ravioli or manicotti etc.) stuffed poultry. 165 degrees.
This is an overall blanket. Please do some more research if you have a specific item in question. Or email me. I will always answer.
Please have thermometers at hand for your buffet line. Keep foods at 41 degrees or less for cold and 140 degrees and above for hot.
I hope these items help you out for your wedding endeavors as well as at home. Sandra signing of till next time we will talk weddings.
