Thursday, July 27, 2006

Preparing

This step includes the cooking, cooling and reheating of food.Cross-contamination and temperature risks are the greatest at this step of the process.

Here are some general guidelines to follow when preparing foods:
• Use clean, sanitized surfaces, equipment and utensils.
• Be sure to properly wash your hands.
• Only take out as much product as you can use at one time.
• Never let surfaces, equipment or utensils that have been in contact with raw meat come into contact with raw vegetables unless the items have been cleaned and sanitized first.
• When preparing fruits and vegetables, be sure to wash them first so you do not introduce dirt from the skin into the part of the product that will be eaten.

DayMark’s Steam
Pan Liners DayMark’s Steam Pan Liners can help you comply with HACCP guidelines and keep food hydrated to retain food flavor and appearance. The ovenable liners and steam pan liners are great for cooking food. There is no scorching, and leftovers can be stored, chilled and reheated in the same liner. They are safe to boil or microwave and they can be used at temperatures up to 400 ̊F.

Thawing and Marinating
Freezing food keeps most bacteria from multiplying, but it does not kill them. Bacteria that are present when food is removed from the freezer may multiply rapidly if thawed at room temperature. Therefore, it is critical to thaw foods out of the “temperature danger zone.” Never thaw foods on a counter or in any other nonrefrigerated area!

DayMark’s Pull-Thaw label is a great tool for your kitchen staff when thawing food items. These labels provide staff with information on when an item was pulled from the freezer, when and how long it was thawed and when it should be discarded.

The two best methods for thawing foods are:
1. In refrigeration at a temperature below 40 ̊F, placed in a pan on the lowest shelf so juices cannot drip on other foods.
2. Under clean, drinkable running water at a temperature of 70 ̊F or less for no more than 2 hours, or just until the product is thawed.

Cold Food Preparation
When you are preparing cold foods, you are at one of the most hazardous points in the food-preparation process. There are two key reasons for this: First, cold food preparation
usually takes place at room temperature. Second, cold food is one of the most common points of contamination and cross-contamination.

Chicken salad, tuna salad, potato salad with eggs and other protein-rich salads are common sources of food-borne illness.Sandwiches prepared in advance and held un-refrigerated are
also dangerous. Because cold foods such as these receive no further cooking, it is essential that all ingredients used in them are properly cleaned, prepared and, where applicable, cooked.
It is a good idea to chill meats and other ingredients and combine them while chilled.

Here are several other important precautions to keep in mind:
• Prepare foods no further in advance than necessary.

• Prepare foods in small batches and place in cold storage immediately. This will prevent holding food too long in the “temperature danger zone.”

• Always hold prepared cold foods below 40 ̊F.

• Wash fresh fruits and vegetables with plain water to remove surface pesticide residues and other impurities, such as soil particles.

• Use a brush to scrub thick-skinned produce.

• Beware of cross-contamination! It’s crucial to:

• Keep raw products separate from ready-to-serve foods.

• Sanitize cutting boards, knives and other food contact surfaces after each contact with a potentially hazardous food.
• Discard any leftover batter, breading or marinade after it has been used with potentially hazardous foods.


Deli Labels
DayMark’s Deli labels can be used to help prevent cross contamination with your deli foods. These labels are available in 1” circles and are available in radiant red, yellow and white colors. Each label features pre-printed bold, black type to assist employees in identifying types of products (turkey, ham) and ingredients missing or added (no onion, mayo, hot). These labels are intended for employees to clearly communicate what is inside the wrapper so they do not have to open or unwrap the product, thereby risking possible contamination. Employees can use these labels . Onion for dietary purposes to identify meals that have special diet
requirements as well.

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