FCFC 202 Lecture Notes - Lecture 11: Trail Mix, Peanut Butter, Granola
23 Feb 2017
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Food storage: types of food storage, refrigeration, freezer, dry goods storage, fifo first in first out. Minimizing contamination risk during food preparation: maintain personal hygiene. Clean: remove dirt, grime, and food particles using soap, water, and scrubbing (does not destroy all germs) Sanitize: use heat or sanitizing solutions to reduce risk of contamination by killing microorganisms: safety at all stages of food preparation. Thaw, cool, and reheat foods using proper methods. Keep raw meats, poultry, eggs, and seafood separate from ready to eat foods. Food safety and feeding toddlers and preschoolers: cut foods into pieces a inch or less, avoid serving these foods to children under age 4: Hot dogs, sausages, meat sticks, large pieces of meat or cheese, beef jerky. Whole grapes and raw vegetables like carrot sticks and peas. Rice cakes and small, dried fruits like raisins. If children with special needs use any specialized equipment, it must be properly cleaned and sanitized.
