In the food industry we have to be careful with both – don’t know a lot about them still … and not really interested neither, but was forced. If we had any case of severe food poisoning – my head would roll and by English law even to go prison. So there wasn’t much of an option.
Hazard analysis and critical control points, or HACCP – a constant control of food handling – from deliveries and to the food leaving the kitchen on a plate. Some courses our staff and managers had to go through.
80% of all food poisoning cases happen in our home, because in general we don’t have a clue about food handling. I will say 90% of us don’t know how to store products in our fridge. Cross contamination is the biggest reason to food poisoning, both at home and on restaurants.
Bacteria’s like the warm environment and viruses the cold. That’s why we get the flu in the winter and the colds druing the whole year around, if we’re lucky. That is why ice machine and ice buckets at restaurants, bars and pubs are so dangerous – if not cleaned and looked after … there will be some viruses in your drinks.
We go aboard and we buy mineral water on bottles, because we don’t trust the tab water … but we take loads of ice in our mineral water and drinks??????!!!! It comes from tab water!!!!! And in between is it could be produced in dirty and infected ice machines.
Bacteria in food – they die only if you cook your food to +75C/+175F and should never serve food that is under +65C/+149F. Never serve a medium done burger. Mince meat are really dangerous to eat not properly cooked – have to do how clean or dirty the meat grinder has been. E. coli bacteria is often to be found in minced meat – if we cook the meat properly it’s okay and no harm, but it can be deadly. 7 were killed in Scotland 1996, because the dish that contained the minced meat wasn’t reheated or cooked properly.
To marinade all kind of meats and seafood/fish is also a hazard. Never marinade more then 24 hours, because the juices from the raw products will mix with marinade and bacteria’s that will multiply by the minute into thousands. One of the reasons for this – is that mostly we use our hands to get the products into the marinade.
Then we come to … pasta and rice – never save leftovers – because bacteria’s love them both. Never reheat cold rice!!!! Just dump. I have seen chef’s store pre-cooked pasta in cold water for days – a ticking bomb. Rice will becomes evil if it has fluctuated in temperature. If you want to use rice in a salad – boil it on the day of usage and don’t save any leftovers. There is a life span on cooked pasta and rice, 24 hours chilled.
Then the biggest evil in our kitchen, the raw chicken – always make sure that you use a special board while handling raw fowl products. Sweden is the only country in the world that has salmonella free chicken, very strict controls. Also to think about is that it takes 8 hours for salmonella bacterial to die if still on the board or a utensils. When washing board and utensils – never wash either together with something else. Also make sure you never eat chicken that’s slightly pink, specially by the bones. A chicken can be cooked if the bones are a bit red. It’s the meat – to keep an eye on.
How to store products in your fridge – all raw products like meat, chicken, fish and seafood should be stored on the base of the fridge and LIDS ON!!! – so nothing can drip or fall on to other products. Make sure that fish and meat is in storage containers, separate – if must – sharing shelve.
“An inefficient virus kills its host.
A clever virus stays with it.”
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