1. Defrosting foods can only be done in a refrigerator or a cool room with a temperature of 5°C (41°F) or less Products must be used within 48 hours of the defrosting process and if it is not used within this time the food is disposed of immediately and not refrozen.
2. Defrosting foods must be kept on the lowest shelf to prevent dripping or splashing onto other foods.
3. Microwave oven thawing may be used for some food products, providing it is part of the cooking process, or when it is followed immediately by cooking. Nonmicrowave safe packaging should be removed.
PREPARING
1. Most food borne illnesses are caused by time or temperature abuses. It is essential for all kitchen staff to have accurately calibrated probe thermometers, and to frequently test and record random food samples in all stages of the food life cycle.
2. After each use, thermometers must be washed, rinsed and sanitized and then allowed to air dry so that cross contamination does not occur.
3. Adherence to standard recipes is critical to the safe preparation of food. They provide consistency, determine recipe cost and assist in portion control and serving safe food. Standard recipes aid in training and effective learning of HACCP and kitchen systems.
4. Standard recipes must specify ingredients, sequential order in which ingredients are put together, exact cooking time and temperatures, and the equipment needed to produce the final product
5. Detailed recipes, time and temperature controls, and sanitary procedures are key to safety.
- Use recipes that specify fat content, size, and the thickness of each portion.
- Use scales and other measuring devices for portioning.
- Follow standard recipes to obtain safety and intended yield.
- Use only cleaned and sanitized utensils and cutting boards .
- Practice good personal hygiene.
- Refrigerate foods before preparation .
- Wash fruits and vegetables in sinks used only for food preparation.
- Prepare small batches of food.
6. All allergies and food intolerances are to be treated seriously. If a requested item cannot be prepared or cannot be guaranteed to be free of a specific allergen, it is not to be provided. An alternative that is allergen-free may be offered.
7. All food production or preparation equipment must be in good repair and can withstand multiple washings and sanitizing either by physical or mechanical means without chipping, flaking. or braking. Wooden food preparation equipment may be used as long and they are of solid construction and are not cracking and have the potential to harbor bacteria.
8. Food preparation surfaces need to be cleaned and sanitized between each use using only approved cleaning agents and allowed to air dry
9. Never use your side towel to dry, wipe or clean a surface. Side towels are for holding hot items only.
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