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ASL Food Safety Video [Part 3 of 5] Receiving & Storing

CHEF KURT: So, once you arrive at work healthy with your clean uniform and you wash your hands you are ready to prepare food for the day. We often think of raw meat as the source of foodborne illnesses. However produce items can also be
easily contaminated and a source of foodborne illnesses. SANDY: Produce can be contaminated by soil and water
at any point during the growing, harvesting, and transporting stages. Once harvested, produce passes through the hands
of many workers and increases the risk of contamination. Then, at the restaurant, produce can be contaminated during preparation,
through cross-contamination, or as a result of improper storage. You need to make sure that you store things properly. It is required. JOJO: So fruits and vegetables and other types of food,
how can you prevent spreading foodborne illness? Select fresh produce free of bruises or damage. If there are minor imperfections on the fruit or vegetables,
cut away any damaged or bruised areas. Throw away the outermost leaves of lettuce or cabbage. Rinse produce under running water,
gently rubbing the surface to remove visible dirt particles. You can use a vegetable scrub brush for the outer rind of firm produce
such as melons, squash, or cucumbers. Wash produce before you peel or cut it. Travis: Treat pre-cut fruit or bagged lettuce just as you would any
perishable food item, store in the refrigerator at or below 40° F. All refrigerated eggs, dairy, and meat items
should be stored in a refrigerator about 40° F or below. All frozen foods should be stored in the freezer set at or below 0° F. Check the temperature of the refrigerator using a thermometer located either
inside the refrigerator/freezer or on the outside dial of many commercial units. SANDY: When items arrive from a supplier,
refrigerated items should arrive in a refrigerated truck be at a temperature at or below 45° F,
and be quickly stored in the refrigerator. When frozen items arrive from a supplier They should arrive still frozen and be promptly placed in the freezer. When dry goods, such as canned ingredients, bread, or other things that are
stored at room temperature, are delivered be sure these items are in good condition. The packages are not torn.
Cans are not dented or bulging. TRAVIS: When a restaurant gets its food from a supplier, it is important to date it.
Each item should be dated as you accept it from your supplier. You can rotate the inventory, using the oldest first.
Rotate the inventory using a First In – First Out rotation cycle. Newer items are placed behind older items.
That allows oldest items to be used first. Keep raw meats and ready-to-eat foods separate. In the refrigerator, store on the top shelf store produce and ready-to-eat foods. On the middle shelf, you can store already cooked foods. Store raw seafood and meats on the bottom shelf Jojo: As part of a kitchen staff, you have an
important job safe-keeping all of the food a customer will eat. Travis: Yes, it is important to be diligent! CHEF KURT: As you can see, storing, handling, and preparing ingredients
from produce to meat is another important step in food safety.

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