North Dakota Culinary Associate Checklist
Description
How to fill out Culinary Associate Checklist?
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FAQ
The terms food safety and food quality can sometimes be confusing. Food safety refers to all those hazards, whether chronic or acute, that may make food injurious to the health of the consumer. It is not negotiable. Quality includes all other attributes that influence a product's value to the consumer.
What are the proper temperatures? To put it simply, hot foods must stay hot (above 140°F) and cold foods must stay cold (below 40A°F). When foods are held between 40 and 140A°F, bacteria can grow rapidly to levels that can cause you or your guests to get sick.
The most basic rule must be always followed: store raw products below, never above, your cooked or ready-to-eat products. Keep foods 4°C (39A°F) or colder, the safe temperature for refrigerated storage.
The Food Safety Checklist is to be kept on file for a minimum of 1 year. PURPOSE: To prevent foodborne illness by limiting the amount of time that potentially hazardous foods are held in the temperature danger zone during preparation. SCOPE: This procedure applies to foodservice employees who prepare food.
The terms food safety and food quality can sometimes be confusing. Food safety refers to all those hazards, whether chronic or acute, that may make food injurious to the health of the consumer. It is not negotiable. Quality includes all other attributes that influence a product's value to the consumer.
Food safety is important as it helps to protect consumer from the risk of food borne illnesses. It also helps to prevent consumers from risks of health related conditions such as allergy and even death.
Practice safe shopping.Keep it clean, clean, clean.Change dishtowels, sponges and dishcloths regularly.Wash fresh produce before eating.Separate, don't cross-contaminate.Take your food's temperature when cooking.Stay away from the danger zone.Keep hot foods HOT and cold foods COLD.More items...
Safety has to do with lack of harm; quality has to do with efficient, effective, purposeful care that gets the job done at the right time for the right cost. Safety focuses on avoiding bad events, quality focuses on doing things well.
Choose foods processed for safety.Cook food thoroughly.Eat cooked foods immediately.Store cooked foods carefully.Reheat cooked foods thoroughly.Avoid contact between raw foods and cooked foods.Wash hands repeatedly.Keep all kitchen surfaces meticulously clean.More items...
Holding/Displaying Foods Between Preparation and Serving. Keep hot foods hot and cold foods cold. Maintain hot foods at 135 F or higher and cold foods at 41 F or lower. Measure temperatures periodically near the top surface before stirring; stir with a clean, sanitized utensil, measure and record temperature.
