Safe Food Practices Clean Separate Cook Chill

The Importance of Cleaning

• Cleaning is important in the kitchen• Cleaning can prevent many complications

Things to Clean• Disinfect used utensils:

cutting boards and knives

• Clean refrigerator• Clean counter space

Proper Ways to Clean

• Never just use water• Use disinfectant• Knives are carriers of

contamination• Clorox is a very good

disinfectant• Use Clorox on

everything

Cleanliness• Personal cleanliness is

very important• USE SOAP• Always wash hands

after anything relating to cooking

Cleaning Up• After cooking, always

disinfect the area• Wash any utensils with

antibacterial soap• WASH YOUR HANDS• EAT

Separation• Keep raw meat, poultry, vegetables and fish

away from other foods, surfaces, or utensils. • Store meat, poultry, and seafood in containers in

the refrigerator so that the juices don't drip onto other foods.

• Keep temperature in your refrigerator 40F degrees or below.

Storing• Vegetables and fruits on

top of the refrigerator.• Poultry on bottom shelf.• Group similar meats

together.• Eggs should also be put

near the bottom.

Temperatures

• Refrigerator Storage• Freezer Storage• Use a thermometer to check

temperatures.

Spoiled FoodSpoiled Food• Perishable Foods• Throw out• Bacteria multiply

when food spoils• If power goes out

Ways to Store• Vegetables• Fruits• Milk and Cheese• Meats• Shows and index of

how to store specific types of food

‘http://www.azdhs.gov/phs/oeh/fses/sfstt.htm’

Food Cooking Techniques

• Cooking your food properly is very important.

• Many diseases can come from improperly

cooked food.

A few factors affecting final outcome include, the conditions, temperature, and tools used to cook.

Often there are chemical changes, though not always.Cooking started approximately 10,000 – 40,000 years

ago.

General Cooking Information…

When proteins are cooked they become denatured and change in texture.

Depending how the liquid you cook with is combined with the food, the name of the cooking method is derived.

Fats come from both animals and plant sources and are often used as a source of taste and texture.

Carbohydrates include sugars and starches. The interaction between heat and carbohydrates is complex.

Proteins, Liquids, Fats, Carbohydrates

Never wash any meat. Never thaw meat at room temperature. Never leave foods raw or cooked at room temperature for

more than 2 hrs. Use a food thermometer anytime you cook meat or reheat

leftovers. Using a food thermometer helps in several ways.

Cooking Meat

Tempe

• 145 degrees - Beef - Lamb & veal steaks - Fish- Rand chops cooked medium rare (cooked medium to 160 °F)

160 °F Egg dishes.- Ground beef, veal and lamb. - Pork, all cuts.

• 165 °F Leftovers.- Poultry. Stuffing and casseroles.

Cooking Meat(Temperatures)

COCK

LAMB

PORK

Wash all vegetables, whether, you plan to use them right away or not.

Wash even prepackaged fruits and vegetables even if they say they were washed

Important to cook many vegetables to prevent parasites and pesticide problems.

Mold only requires air to grow, freezing will not stop it,

Cooking Vegetables

• Multiple very healthy ways to cook your vegetables.• Cooking helps kill parasites and make pesticides

ineffective.• Cooking may destroy some vitamins and minerals but

it has also been proven that a diet rich in raw vegetables may lead to lack of bone mass.

Cooking Vegetables