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Food Handling General Discussion General and open discussion for food handling and safety. |
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02-18-2010, 12:59 PM | #1 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 01-28-10
Location: doncaster, yorkshire, UK
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food handling safety for larger Groups
There's quite a bit of free info on this subject but it can be a bit fragmented. I thought I'd have a look and condense the essentials and add additional information that deals with parasites in food, particularly fish. This is something that is frequently overlooked.
Food Safety for Community Groups. Competitions and BBQ etc. Simply because we are good safe cooks in the family environment doesn't necessarily mean that we should be over confident when feeding larger groups, particularly away from home. Correct storage of both hot and cold foods is essential if bacterial threats are to be avoided. There are many free sources of food safety information which would include: Øwww.fightbac.org Øwww.foodsafety.gov Øwww.fsis.usda.gov For a copy of Cooking for Groups: A Volunteer’s Guide to Food Safety, write: FCIC, Item #604H, Pueblo, CO 81009. What follows, with the exception of the section dealing with parasites, is compiled and condensed from the free resources above. To avoid food-borne illness
Safe Cooking temperatures Ground meats and mixtures Beef, Pork, Lamb, Veal 160f Turkey, Chicken 165f Fresh Beef, Veal, Lamb Steaks, Roasts, Chops 145 All Poultry incl. Stuffing Chicken, Turkey, Duck etc 165 Pork and Ham Fresh Pork or Ham 160 Reheating pre-cooked Ham 140 Eggs and Egg dishes Cook eggs until yolk and white are firm Egg dishes 160 Leftovers Reheating 165 Parasitic worms in Fish Most species of fish are hosts to parasites which can include Tapeworm and Ringworm etc. Salmon is a known carrier of tapeworm and with the introduction of Sushi into the West the dangers are obvious. It's natural that people like to think that they're buying fresh Salmon, but particularly in the case of Sushi it's vital that the fish has been previously deep frozen, this kills the parasite. If you are preparing whole or filleted fresh fish for guests at a function, or even at home, the only sure way of preparing it is to cook until the flesh falls easily off the bone. This is an indication that temperatures have risen into the 'safe' zone. Smoking fish will not kill the parasite unless temperatures are allowed to rise to a point where the flesh falls away. Bon Appetit! __________________________________________________ My own BBQ's have to be a little more constrained. I live on a 30 foot boat and I am able to BBQ on-board. I bought a Cobb a couple of years ago and can easily prepare a BBQ for half a dozen people in my little galley even when it's raining outside. Take a look at my site. I've got videos and recipes there. My Cobb Grill Page, with Video |
05-28-2011, 11:19 PM | #2 |
Got rid of the matchlight.
Join Date: 05-28-11
Location: Seattle, Wa
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thanks, being a new cook it helps alot to get all this information
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