https://teddyrookbook.com/culinary/food-safety-and-sanitation/Recent content in Food Safety and Sanitation on Teddy Rook Bookhttps://teddyrookbook.com/img/share.jpghttps://teddyrookbook.com/img/share.jpgHugoenhttps://teddyrookbook.com/culinary/food-safety-and-sanitation/hazards/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/food-safety-and-sanitation/hazards/Germs (bacteria, viruses, parasites), chemicals (cleaners, pesticides, allergens) and objects (glass, bone, metal) can all make food unsafe; bacteria need food, warmth, time and moisture. Food Safety and Sanitation · Culinary Ladderhttps://teddyrookbook.com/culinary/food-safety-and-sanitation/danger-zone/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/food-safety-and-sanitation/danger-zone/Bacteria grow fastest between 41°F and 135°F, the FDA Food Code's limits for restaurants; USDA tells home cooks 40°F to 140°F. Keep cold food cold and hot food hot. Food Safety and Sanitation · Culinary Ladderhttps://teddyrookbook.com/culinary/food-safety-and-sanitation/cooking-temps/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/food-safety-and-sanitation/cooking-temps/Poultry 165°F; ground meat 160°F (USDA) or 155°F for 17 seconds (Food Code); whole cuts of beef, pork, veal and lamb and fish 145°F; check with a thermometer in the thickest part. Food Safety and Sanitation · Culinary Ladderhttps://teddyrookbook.com/culinary/food-safety-and-sanitation/cooling/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/food-safety-and-sanitation/cooling/The Food Code's two stages: from 135°F to 70°F within 2 hours, then to 41°F or below within 4 more hours. Shallow pans, ice baths and small portions make it work. Food Safety and Sanitation · Culinary Ladderhttps://teddyrookbook.com/culinary/food-safety-and-sanitation/holding-dating/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/food-safety-and-sanitation/holding-dating/Hold hot food at 135°F or above and cold food at 41°F or below; reheat for hot holding to 165°F within 2 hours; label and date, and use ready-to-eat food within 7 days; first in, first out. Food Safety and Sanitation · Culinary Ladderhttps://teddyrookbook.com/culinary/food-safety-and-sanitation/cross-contamination/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/food-safety-and-sanitation/cross-contamination/Keep raw animal foods away from ready-to-eat food: separate boards, clean tools, and a refrigerator stored top to bottom by the temperature each food must be cooked to. Food Safety and Sanitation · Culinary Ladderhttps://teddyrookbook.com/culinary/food-safety-and-sanitation/allergens/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/food-safety-and-sanitation/allergens/Milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame (added in 2023). Cooking does not remove an allergen; separate tools and honest answers do. Food Safety and Sanitation · Culinary Ladderhttps://teddyrookbook.com/culinary/food-safety-and-sanitation/hygiene/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/food-safety-and-sanitation/hygiene/Wash hands for at least 20 seconds before work, after raw meat, the restroom, touching your face or trash, and before gloving; gloves don't replace handwashing; sick workers stay home. Food Safety and Sanitation · Culinary Ladderhttps://teddyrookbook.com/culinary/food-safety-and-sanitation/clean-sanitize/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/food-safety-and-sanitation/clean-sanitize/Cleaning removes dirt and food; sanitizing reduces germs to safe levels on a surface that is already clean. Three-compartment sink: wash, rinse, sanitize, air-dry. Mix sanitizer by the label and check with test strips. Food Safety and Sanitation · Culinary Ladderhttps://teddyrookbook.com/culinary/food-safety-and-sanitation/haccp/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/food-safety-and-sanitation/haccp/Hazard Analysis and Critical Control Points: seven principles that find where food could become unsafe, set limits there, check them and write it down. Food Safety and Sanitation · Culinary Ladder