HTM 3090 Lecture Notes - Lecture 3: Biofilm, Water Activity, Anaphylaxis

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 3090
• Professor: Simon Day

Document Summary

Gloves should not be used in place of handwashing, need to wash hands before wearing them. Can thaw in fridge or walk in cooler --> best way but most time consuming. In cold potable (drinkable) water --> more wasteful but faster. In the microwave --> can be a bad way since it affects the quality of the item. As part of the cooking process --> grilled a frozen burger for example. Put raw meat back into storage if not using it. Liquid eggs have been pasteurized so that the microorganisms are killed. Mayonnaise has raw egg so need to be careful with it. Make batters with pasteurized eggs, can"t leave it at room temperature, need to treat it with raw eggs. Don"t add new batter to old batter --> throw it out first. A minimum temperature for a certain amount of time --> time and temperature. The higher the temperature the less time it needs to be.