HTM 3090 Chapter Notes - Chapter 8: Pasteurized Eggs, Cold Food Festival, Hand Washing

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

Document Summary

Chapter 8: keeping food safe during preparation and service. Can double every 10-20 minutes, and reach 1 million in 3. 5 hours. Monitor temp of foods during receiving, storing and prep. Reduce the prep time by preparing small batches. Throw out food that"s been in temp danger zone for 4+ hours through prep. People: understand how it occurs, have good hygiene, practice proper handwashing. Equipment: clean and sanitize all utensils, work surfaces and equipment after use; cloths and towels should be used for cleaning only, assign specific equipment for types of food; colour coded towels and cutting boards. Food: keep rte foods separate during storage, prep and service; prepare raw foods separate. Fridge: best way; 4 c or lower, raw foods lowest. Running water: completely submerge at 21 c or lower, must be thawed within 2 hours. Microwave: if food will be cooked immediately.