Protein Proper Storage and Handling

Protein Proper Storage and Handling

Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School 1Poultry Handling Duck and GooseUsually kept in freezer Thaw duck or goose in refrigerator immediately after bringing home from store or freeze Wash hands and cooking equipment frequently to prevent cross contaminationShould be cooked to an internal temperature of 165 degree F. ( and chicken) Chicken Practice safe food handling practices when cooking with raw chicken: clean, separate, cook and chill Be aware of potential cross contamination Thaw frozen chicken in the refrigerator not on the counterStorage Duck and Goose If not using soon, keep duck or goose in freezer Before cooking, thaw duck or geese in refrigerator Use thawed duck or goose within one to two days Chicken Keep raw chicken in refrigerator at 40 degrees F. or frozen in freezer

www.foodsafety.gov/keep/types/chicken/

Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School PoultryPotential contaminants Duck and GooseKeep out of temperature danger zone ( 40- 140 degree F) to prevent bacteria from multiplying rapidly Salmonella is a potential contaminant if duck or goose is not cooked to proper temperature or if cross contamination occurs Chicken Bacteria associated with raw chicken: Salmonella, Staphylococcus aureus , Campylobacter jenuni, Listeria monocytogenes, E. coli, Grading Duck and Goose federally or state inspected; voluntary grading on scale of Grade A, Grade B and Grade C; look for USDA Grade shield Chicken Inspection is mandatory but grading is voluntary; chicken given Grade A, B, or C

Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School Beef Handling Wash hands after working with raw beef Prevent cross contamination by using proper safety techniques: cook, chill, clean and separateCook to at leas 145 degrees F. Three ways to safely defrost beef: (1) refrigerator (2) Cold water (3) Microwave Internal temperature should be at least 145 degrees F. or 160 degrees F. for ground beef Storage Store in refrigerator at 40 degrees or in freezer if you are not going to use it in the next few days Can store in original package unless freezing beef for extended time Potential Contaminants E. Coli Salmonella Staphylococcus aureus Listeria moncytogenes Grading Grading is voluntary while inspection is mandatory Grading scale: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner USDA Prime beef has more fat in it Based on appearance

www.meatsafety.org/ht/d/sp/i/26029/pid/26029 www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/beef-from-farm-to-table/ct_index

Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School PorkHandling Cook to internal temperature of 145 degrees F. Cook organ and variety meats to 160 degrees F. (ex. Ground pork patties) Can thawed in refrigerator, cold water, and microwave (cook immediately)Storage Keep in refrigerator at 40 degrees F. Potential Contaminants Trichinosis (caused by consumption of undercooked pork) E. Coli Salmonella Staphylococcus aureus Yersinia enterocolitica Listeria monocytogenesGrading Two levels of grading : (1) Acceptable Grade (2) Utility Grade Based on appearance www.foodsafety.gov/keep/types/meat/

Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School Seafood Handling Be sure to separate cook and raw seafood to prevent cross contamination Remember to cook, chill ,clean and separate Thaw frozen seafood in refrigerator Keep seafood out of temperature danger zone (40-140 degrees F.)Cook to internal temperature of 145 degree F. Storage Seafood should be kept on ice or in refrigerator or freezer Possible Contaminants Listeria Grading Given Grade A, B, C or substandard based on appearance

Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School Dairy Storage Dairy products should be kept in refrigerator at 40 degrees F. Possible ContaminantsListeriaE. ColiSalmonella Grading Voluntary grading Grading system of Grade A and Grade B

Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School