|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
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:
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.
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
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