  |
|
|
|
Splashing and dripping
Dripping may occur when moisture from above, such as condensation from cooking, drops onto food products or preparation surfaces below. Often these overhead surfaces are neglected in cleaning and can harbor bacteria, which drip with the condensation into food being prepared. The most serious dripping hazard is one raw product dripping on another raw or cooked product. Raw meats, poultry, and fish are products that may drip. In storage they should be placed on the lower refrigerator shelves so that they do not drip on any other food product. This is especially true of fish that have been iced to keep them fresh. Improper storage Improper storage is an open invitation too cross-contamination. To avoid it, store raw and cooked foods separately. Divide them into three categories: Raw, processed or unprocessed "Raw processed" includes bacon, breaded shrimp, frozen vegetables, frozen dough—any products that have had some processing but must be cooked to be edible. Processed ready-to-serve "Processed ready-to-serve" includes such items as frozen cooked shrimp, smoked fish and meat products, franks, cold cuts, cheeses. Any processed product that does not need further processing to be edible falls into this category. Cooked on premises "Cooked-on-premises" foods are such items as roasts and cooked dishes that are being held for later use. These foods should be stored separately from the other two categories. This does not mean that they cannot be stored in the same refrigerator or freezer. It means that they must be stored in separate sections, on racks or shelves that are clearly marked to indicate what is to be stored there. Though this sounds simple, it isn't always easy to tell which processed products are raw and which are cooked because foods come into the kitchen in so many different forms. There is other important storage rules for avoiding the spread of bacteria. 1. Cover all foods. Label and date them. 2. Store foods in properly sanitized containers. 3. Store all products off the floor. 4. Do not store decorative items (fat sculptures, ice carvings, flowers) with items to be consumed. To avoid cross-contamination, proper storage is every bit as important as proper cleaning and handling. Go To Page: 1 2
The copyright of the article Sanitation and Safety: Part 4 in Food Management is owned by Andrew A. Orr. Permission to republish Sanitation and Safety: Part 4 in print or online must be granted by the author in writing.
|
|
|
|
