Welcome to Food Talk Wednesday!
Naturally, there are plenty of cooking ideas and recipes circulating the air right now. I have read many wonderful food posts, and great recipes as of late, which are making me hungry!
Today, however, I want to talk about food safety.
After working in a restaraunt for 20 years I picked up a few things that may be useful to you. As always, I would appreciate it if you could let me know your thoughts afterward so that I do not repeat anything in the future that is not desired by most.
Where do you buy your gorceries? I ask because it does matter! The location and the status of the product (even in those reliable stores) both play a key role in whether or not your food will be tasty and safe to eat. I have been there. I bought things that were on sale, gave it my all “💯” in the kitchen, only to find out it tasted funny! Why you ask?There are things that can happen to the food, to distort the taste and quality, even before you pass the register. So, be sure to pay attention to what you buy.
Hot and Cold Food Holding
Keeping hot food hot and cold food cold is crucial to food quality. Thawing is the biggest issue in this area. Be sure to thaw food and cook it immediatley, or at least put it in the fridge so that your food does not get contaminated. Leaving meat out on the counter or in the sink could cause it to get “time temperature abused” which means that it can have viruses and bacteria growing in it.
Proper Cooking Temperatures
Cooking food to the right temperatures can kill bacteria.
Washing your hands and wearing gloves was a must in a restaurant but let’s face it… we don’t wear gloves at home! We can, however, still follow some safe sanitation. Did you know that washing your hands should last the same length of time as the “Happy Birthday Song”?
These of course MUST be followed! I am sure that you already know this for you, but does your guest know? Do the people coming to your house know what you put in the food? Of course you are not going to give them a list of ingredients but perhaps if you know someone has restrications you can avoid over-using using what they cannot eat.
For example, I have MS. I am not supposed to eat an excess amount of Saturated Fats, Trans Fats, Cow’s Milk, Sugar, Sodium, Refined Carbs, and Gluten. I am not saying that I never eat these items, but what if I already had my quota for the day and came to your house for dinner? Perhaps you knowing what I am not allowed to have could be a saving grace for me… right?
I do hope that you found something in here helpful. Please let me know if you did. I always enjoy your feedback so that I can create better posts going forward.
Have you been trained in food safety before? If not, and you want to know more, please let me know and I will do my best to help. 🙂
Happy Wednesday everyone!