HNSC 1200 Chapter Notes - Chapter 3: Pasteurization, Ground Meat, Food Contaminant
13 May 2017
School
Department
Course
Professor
Document Summary
See table 12. 5: safe food storage times: refrigerator: preparation. Use good quality ingredients (e. g. , not expired, pasteurized milk and juices, etc). Use sanitary equipment (so ensure equipment is clean prior to use). Wash hands with soap and water before preparing food: see figure 12. 4: proper hand washing prevents illness in your ncc supplement. Replace dish cloths, towels and sponges often (they can harbour microorganisms and spread them to other surfaces in your kitchen, so should be changed on a daily basis. That can literally be what your dish cloth/sponge can be like if you have used it to wipe up chicken juice and then wipe down your counters with it). Rinse cutting boards with sanitizing solution (e. g. , dilute chlorine bleach and water solution) to prevent growth of microorganisms. Fight bac recommends a solution containing 1tsp bleach in 3 cups water. See table 12. 7: produce safety in your ncc supplement.
