Chapter 6

Preparing Food
 Employee Health
• Everyone handles food should be healthy
• Never be on duty when there are symptoms of
disease-fever, sneezing, coughing, vomiting,
diarrhea, burns and cuts
• People can be carriers of disease
• Food contamination can occur when food
handler get cut-blood

08/01/22 copyright 2006 www.brainybetty.com; All Rights Reserved. 2

 Employee Health
• Workers who have cuts must cover the wound
with water-resistant bandage
• Bandages should be changed often and
covered with water-resistant material or plastic
gloves
• Employees in food establishment always have
problems with cuts, burnt-first aid supplies
will be needed

08/01/22 copyright 2006 www.brainybetty.com; All Rights Reserved. 3

 Something to think about

08/01/22 copyright 2006 www.brainybetty.com; All Rights Reserved. 4

 Personal Hygiene
• Workers should:
- bathe daily with soap and water
- cover mouth and nose when cough /
sneeze
- wash hand before handling foods
- eliminate unsanitary habits (scratching
head, touching mouth or nose)

08/01/22 copyright 2006 www.brainybetty.com; All Rights Reserved. 5

 Personal Hygiene
- prohibited eating, drinking, tobacco
during food preparation or cleaning
- be careful not to drip sweat onto
equipment or into food products
- do not wipe sweat with hand and touch
foods-use disposable towel/napkin
- restrain hair to prevent contamination

08/01/22 copyright 2006 www.brainybetty.com; All Rights Reserved. 6

08/01/22 copyright 2006 www.brainybetty.com; All Rights Reserved. 7
 Hand Washing
• Hand washing is perhaps the most important
action you can take to prevent the spread of
disease
• Steps for hand washing
1. Use warm running water
2. Wet hands and arms up to the elbow
3. Apply soap or detergent
4. Rub hands and forearms briskly 15-20
second
08/01/22 copyright 2006 www.brainybetty.com; All Rights Reserved. 8
 Hand Washing
5. Rinse thoroughly under running water
6. Dry hands and arms using a single
service towel or hot air dryer

• Do not wear jewelry when handling food-can

trap microorganism and difficult to keep clean

08/01/22 copyright 2006 www.brainybetty.com; All Rights Reserved. 9

08/01/22 copyright 2006 www.brainybetty.com; All Rights Reserved. 10
 Clothing
• Employees should wear clean uniform
• Caps, nets or other hair restraints which
minimize touching hair should be worn to
prevent contamination from loose hair
• Locker room (changing room) should be
provided by the establishment – should
separate from preparation areas

08/01/22 copyright 2006 www.brainybetty.com; All Rights Reserved. 11

08/01/22 copyright 2006 www.brainybetty.com; All Rights Reserved. 12
 Destroying Parasites
• Some foodborne illness cause by parasites in
fish
• To kill the parasites, raw, marinated or lightly
cooked fish must be frozen at -4°F (-20°C) or
below for 7 days in freezer, or at -31°F (-
35°C) for 15 hours in a blast freezer

08/01/22 copyright 2006 www.brainybetty.com; All Rights Reserved. 13

 Thawing Food
• Never thaw food at room temperature
• Thaw under refrigeration , temperature remain
below 41°F – used product a.s.a.p after thaw
• Cooking frozen food on the stove or in an
oven as a continuous process
• Thaw in microwave oven
• Under potable running water (70°F or below)
with a good water flow

08/01/22 copyright 2006 www.brainybetty.com; All Rights Reserved. 14

 Preparation of Menu Items
• Principles of cross-contamination are very
important in this stage
• Amount of time food is out of refrigeration is
extremely important – begin the cooking
process immediately
• Chill ingredients before they are used
• Keep to a minimum the time a food is held in
the danger zone

08/01/22 copyright 2006 www.brainybetty.com; All Rights Reserved. 15

 Cooking Food
• Always cook foods using the proper equipment
• Recipes specify cooking at certain temperature
for certain amount of time – to be sure harmful
bacteria are killed, brought the required
temperature inside as well as outside
• Proper food preparation is key to avoiding
foodborne illnesses and maintaining kitchen
cleanliness.

08/01/22 copyright 2006 www.brainybetty.com; All Rights Reserved. 16

 Cooking Temperatures for Meats
• The best way to kill bacteria in PHF is by
heating the food to an internal temperature of
165°F and holding at 140°F or above
• Raw animal foods such as eggs, fish, poultry
and meat must be cooked to at least internal
temperature of 145°F for 15 seconds
• Poultry, meat, seafood contain stuffing, and
stuffing contain fish, meat, poultry should be
cooked to an internal temperature of 165°F

08/01/22 copyright 2006 www.brainybetty.com; All Rights Reserved. 17

 Cooking Temperatures for Meats
• Game animals (hunted for food), chopped fish
and meats, eggs not immediately served must
be cooked until heated to an internal
temperature of at least 155°F for 15 seconds,
150°F for 1 minute, or 145°F for 3 minutes
• Beef roasts must be cooked to a minimum
internal temperature of 130°F in 121 minutes

08/01/22 copyright 2006 www.brainybetty.com; All Rights Reserved. 18

 Cooking Temperatures for Meats
• Recommended temperature for ground beef is
155°F for 15 seconds.
• For steak tartare (highly seasoned ground
beef) which served raw may use only fresh
beef, minimize handling, and keep it chilled at
or below 41°F until serving

08/01/22 copyright 2006 www.brainybetty.com; All Rights Reserved. 19

 Cooking Temperatures for Meats
Microwave cooking
• Rotate or stir food at least midway of the
cooking process
• Allow the microwaved food to stand covered
for 2 minutes after cooking

08/01/22 copyright 2006 www.brainybetty.com; All Rights Reserved. 20

08/01/22 copyright 2006 www.brainybetty.com; All Rights Reserved. 21
08/01/22 copyright 2006 www.brainybetty.com; All Rights Reserved. 22
 THE END

08/01/22 copyright 2006 www.brainybetty.com; All Rights Reserved. 23